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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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over.
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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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The Perfect Coconut Cake
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Salted Pomegranate Chocolate Fudge:
Yellow Cake with Chocolate Frosting:
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For the full recipe with all the instructions and pretty pictures, click here!
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Ingredients:
For the Coconut Cake:
6 Egg Whites, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Vanilla Extract
2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)
1 3/4 cups sugar
4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
1 teaspoon sea salt
1 ½ sticks unsalted butter, softened
3 ounces unsweetened coconut flakes
For the Coconut Pastry Cream:
¾ cup Coconut Milk
¾ cup Whole Milk
Seeds from ½ a Vanilla Bean
4 Egg Yolks
⅓ cup Sugar
3 tablespoons Cornstarch
¾ cup Heavy Cream
For the Frosting:
1 cup (2 sticks) Butter, softened
2 teaspoons Pure Vanilla Extract
3 ½ cups Powdered Sugar
7 tablespoons Whole Milk
¼ teaspoon Sea Salt
3 ounces unsweetened flaked coconut
Instructions:
For the Coconut Cake:
Heat oven to 350º F (176º C).
Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
Add the sugar, baking powder, and sea salt. Whisk together to combine.
Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
Use a spatula to fold in the coconut flakes.
Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
For the Coconut Pastry Cream:
Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.
Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.
Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.
Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
For the Frosting:
Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!
Music:
Where I am from Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
and
BenSound
HOMEMADE COCONUT CAKE RECIPE
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This Homemade Coconut Cake Recipe is one of the best cakes you'll ever make! It's light and fluffy, the coconut inside gives it a brimming flavor . For Extra flavor, sprinkle shredded coconut. It's been a reader favorite recipe for years and it's one of my families favorites! Tasty with tea or coffee.
1/2 Cup Softened butter(113g)
1/2 Cup Coconut milk(118ml)
1/2 Cup Sugar(100g)
3 Large eggs (lightly beaten)
1/4 Cup shredded coconut, depending on how you like it!(60g)
1 3/4 Cups All purpose flour (sieved)(224g)
2 Teaspoons baking powder
1/4 Teaspoon salt
2 Tbsp Shredded Coconut for Sprinkling on the batter.
Bake at 350°Ffor 45 mins. The Video said otherwise.
The Video did not show when the coconut milk was added. Editing Cons!!! Add after the eggs. thanks
#coconutcake #homemadecakes #coconutrecipes #homemadecoconutcake #coconutdesserts
Check out other Cake Recipes
Vanilla Cake
Cupcakes with CreamCheese Frosting
Super Moist Chocolate Cake
Sponge Cake Recipe
Red Velvet Cake. No oven
Best Lemon Cake
Super Moist Banana Cake / Bread
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Cake hand Mixer:
Ring Light
Cake Pan
1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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#pauladeen #blastfromthepast
It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Step 4
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Enjoy!
Tom Cruise Sends This Cake For Christmas WHAT DOES IT TASTE LIKE?!
Every Christmas Tom Cruise sends a special white chocolate coconut cake to his friends. Tom Hanks says it's so good, that he'd have it as part of his last meal. Let's see if it really the stuff of legend.
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I adapted this copycat recipe from AllRecipes:
Tom Hanks gushing about Tom Cruise's cake and the inspiration for today's video:
Chapters:
00:00 Intro
0:14 What is the Tom Cruise cake?
1:01 It's Tom Hanks' favorite.
1:35 Doan's bakery.
2:24 Confession. ????????♀️
2:57 Unboxing.
4:40 Homemade reveal.
5:34 Baking instructions.
8:56 Frosting instructions.
10:10 Slicing.
10:42 Tasting the original.
13:07 Slicing.
13:51 Tasting the homemade.
If you want to pretend that you're on the Coconut Cake List too, you can purchase the cake from Doan's Bakery via Goldbelly:
This video is NOT sponsored. Just having some cake time.
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! ????????????????