SOUTHERN COCONUT LAYER CAKE RECIPES

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CLASSIC COCONUT CAKE RECIPE | SOUTHERN LIVING



Classic Coconut Cake Recipe | Southern Living image

This layer cake is a coconut lover's dream. Complete with coconut sponge, coconut filling, and a light whipped cream frosting, this dreamy cake bursts with tropical flavor. The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake. The real punch of coconut flavor comes from the coconut filling, which features both frozen coconut flakes and coconut extract. If you're feeling fancy, feel free to substitute the whipped cream frosting for a classic meringue to channel the nostalgia of your childhood coconut cream pies.Large flakes of toasted coconut make a beautiful garnish for this cream-filled cake. Look for organic unsweetened coconut flakes at health and specialty grocery stores (if you'd prefer, you may substitute regular sweetened flaked coconut). Make this cake as the ultimate birthday treat for the coconut-lover in your life. This centerpiece-worthy cake certainly makes the list of our favorite coconut desserts.

Provided by Southern Living

Categories     Cakes

Total Time 3 hours 10 minutes

Yield 12 servings

Number Of Ingredients 21

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 2/3 cups sugar
1 cup shortening
1/2 cup butter, softened
1 cup milk
2 teaspoons coconut extract
5 large eggs
1 (6-oz.) package frozen flaked coconut, thawed
Coconut shavings, for garnish
1 cup sugar
2 tablespoons all-purpose flour
1 cup milk
2 large eggs, lightly beaten
1 (6-oz.) package frozen flaked coconut, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups heavy cream
3 tablespoons powdered sugar
1 1/2 teaspoons coconut extract

Steps:

  • Make the Coconut Cake: Preheat oven to 400°F. Grease and flour 4 (9-inch) round cake pans.
  • Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extract,beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into prepared pans.
  • Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  • Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan. Bake, stirring occasionally, 8 to 10 minutes or until toasted.
  • Make the Coconut Filling: Cook first 4 ingredients in a large saucepan over medium-low heat, whisking constantly, 12 to 15 minutes or until thickened and bubbly. Remove from heat, and stir in coconut and extracts. Let cool completely (about 30 minutes).
  • Make the Whipped Cream Frosting: Beat all ingredients at high speed with an electric mixer until stiff peaks form.
  • Spread Coconut Filling between layers of cake, leaving a 1-inch border. Spread Whipped Cream Frosting on top and sides of cake. Sprinkle toasted coconut on top of cake, pressing gently to adhere.

COCONUT CAKE WITH COCONUT CREAM FROSTING RECIPE | SOUTHERN ...



Coconut Cake with Coconut Cream Frosting Recipe | Southern ... image

This is it, folks—Southern Living's 2020 White Cake.

Provided by Sarah Epperson Loveless

Total Time 3 hours 0 minutes

Yield Serves 12

Number Of Ingredients 22

Baking spray with flour
1 cup butter, softened 
2 cups granulated sugar 
1 tablespoon grated lemon zest (from 2 lemons, optional)
1 teaspoon vanilla extract
½ teaspoon coconut extract 
3 cups bleached cake flour (such as Swans Down) 
1 tablespoon baking powder 
½ teaspoon kosher salt 
1 cup whole milk 
6 large egg whites
1 cup butter, softened 
6 ounces cream cheese, softened 
2 (16-oz.) pkg. powdered sugar 
¼ cup cream of coconut (such as Coco López)
2 teaspoons vanilla extract
¼ teaspoon coconut extract
Leaf green gel food coloring
Super red gel food coloring
Lemon Curd Filling, Cranberry Filling, or Whipped Chocolate Ganache Filling
1?½ cups unsweetened shredded coconut
2 Peace Dove Cookies (on lollipop sticks or skewers)

Steps:

  • Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract; beat just until combined, about 30 seconds.
  • Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
  • Beat egg whites with an electric mixer on high speed until stiff peaks form (don't overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter; fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ? cups batter per pan).
  • Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans; place directly on wire racks. Cool completely, about 1 hour. 
  • Prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
  • Transfer 3 tablespoons of the frosting to a small bowl; stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow; stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
  • Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake; pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.  

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