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How To make Creamy Coconut Cake
FOR THE CAKE:
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 ts Vanilla
FOR THE FILLING:
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 ts Vanilla
FOR THE FROSTING:
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut
1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.
How To make Creamy Coconut Cake's Videos
South's BEST Pineapple-Coconut Cake Recipe | Sweet and Creamy Deliciousness | South's Best Recipes
With some of the softest cake layers you will ever put in your mouth, a piece of this cake is a marvelous combination of sweet pineapple, tangy cream cheese, and nutty toasted coconut.Try this recipe out and let us know what you think in the comment section below.
INGREDIENTS:
CAKE LAYERS:
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 1/3 cup sugar
• 1 cup unsalted butter
• 3 large eggs
• 2/3 cup shredded sweetened coconut
PINEAPPLE FILLING:
• 1 (20-oz.) can crushed pineapple
• 2/3 cup sugar
• 2 tablespoons cornstarch
FROSTING:
• 1 (8-oz.) pckg. cream cheese
• 4 tablespoons butter
• 1/4 cup sour cream
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
FOR ASSEMBLY:
• 1 1/2 cup shredded sweetened coconut, toasted
• Candied pineapple for garnish
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How To Cook Sour Cream Coconut Cake By Cooking With Brenda Gantt 2022|Brenda Gantt 2022|Coconut Cake
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Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Fresh Coconut Cake Recipes are in our Vol. 1 Cookbook. Here are the free downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fresh Coconut Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #coconutcake #coconutcakerecipe
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Fresh Coconut Cake (recipes are in our Vol. 1 Cookbook)
***PREPARE WHITE LAYERS -COOL scroll down page
BUTTERCREAM ICING:
1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy. Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling. This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEARVANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour
and mix 2 minutes on medium speed. Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do
not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
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The most delicious and fluffy Southern Coconut Cake Recipe
This southern coconut cake is full of delicious coconut flavor thanks to toasted coconut, buttermilk and a dash of coconut extract. It pairs perfectly with coconut cream cheese frosting!
RECIPE ON BLOG ►
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Coconut Cake Ingredients ►
11 oz AP flour (all purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz unsalted butter (room temperature)
14 oz granulated sugar
4 oz canola oil
5 large egg yolks (room temperature)
5 large egg whites (room temperature)
1/4 tsp cream of tartar
1 tsp vanilla extract
2 tsp coconut extract
8 oz buttermilk (room temperature)
6 oz sweetened flaked coconut (toasted until lightly browned)
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Grandma’s Famous & Easy Creamy Coconut Cake | 7-Minute Frosting | Mother's Day Dessert ????
There is nothing better than a recipe that tastes like home. This 4-layer cake is filled with coconut flavor and is made from a simple box cake mix. Nicole shows you how to make her grandma's famous and easy creamy 4-layer coconut cake with just a few ingredients and how to make the best rich frosting to top it off.
#MothersDay #CoconutCake #TropicalDessert #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:07 Start with a box cake mix
00:15 Add extras to cake mix
00:45 Pour into cake pans (Bake at 325)
00:58 Making the filling
01:45 Cut each cake layer in half
01:54 Start adding the filling and let chill
02:11 Making the frosting
02:55 Apply frosting on the cake
03:10 Add a light dusting of coconut
03:30 Tip: Dip your knife in hot water before slicing for a cleaner cut
03:47 Taste test
Get the full recipe for the Best Coconut Cake:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Italian Wedding Cake - The BEST Coconut Cake Recipe!! With Coconut Whipped Cream!
FULL RECIPE HERE:
The BEST coconut cake ever! Delicate coconut cake layers with coconut milk, coconut whipped cream and toasted coconut! This cake is amazing!
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