How To make Toasted Coconut Layer Cake
2 c Coconut
4 Eggs; separated
1/2 lb Butter
2 c Sugar
1 ts Vanilla extract
1/2 ts Coconut-flavored extract
2 c All-purpose flour
2 ts Vanilla extract
1 ts Almond extract
1/2 c All-purpose flour
2 tb Instant coffee crystals
1 pk Semisweet chocolate chips
1 ts Baking soda
1/4 ts Salt
1 c Buttermilk
Toasted coconut frosting: 8 oz Cream cheese; softened
4 tb Butter
16 oz Confectioners' sugar
Preheat oven to 350 degrees. Generously spray three 9- inch cool cake pans with cooking spray and lightly flour them. Spread coconut on ungreased jelly-roll pan and toast in oven until it begins to brown slightly. Stir often and set aside. In a medium bowl, beat egg whites until stiff but not dry. Set aside. In a large mixing bowl beat together butter, sugar, vanilla, and coconut flavoring. Add egg yolks one at a time and beat well after each. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites and 1 cup toasted coconut. Divide batter evenly among prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove layers from pans and cool on rack. Frosting: combine cream cheese, butter and confectioners' sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut. -----
How To make Toasted Coconut Layer Cake's Videos
Easy Toasted Coconut Cake
I made for my aunts get together
Easy Coconut Cake Recipe
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake layers are frosted with a rich coconut cream cheese frosting and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
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Pina Colada Layer Cake
This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams summer! Recipe:
Southern Coconut Pineapple Cake Recipe - Fluffy Coconut & Pineapple REALNESS | Cooking With Carolyn
How to Make Real Fluffy Southern Coconut and Pineapple Cake Recipe
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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How To Toast Coconut Flakes The Easy Way
Preheat your oven to 350ºF
I hate raw coconut. It' tastes like chewy leather. Toast your coconut flakes to bring out that natural, nutty and delicious coconut flavor! It's super easy, just be sure to set your timer!
How To Toast Coconut Flakes
Preheat your oven to 350ºF
Spread your sweetened coconut flakes onto the sheet pan in as thin and even layer as possible.
Bake your coconut for 2 minutes. If you don’t see some light browning around the edges, go for ONE more minute.
Give your coconut a stir.
Bake for 2 more minutes. If your coconut is not golden brown, add 1 more minute. DO NOT FORGET TO SET YOUR TIMER. Ask me how I know lol.
Once your coconut is golden brown and toasty, you’re done! Super fast and the best way to toast coconut flakes and get a nice even golden brown color.
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