How To make Toasted Coconut Cake w/Lime Filling
1 cup coconut
flaked
2 1/4 cups cake flour :
not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening room temperature
1 1/4 cups sugar
3 large egg :
separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling 1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice fresh
2 tablespoons lemon juice :
fresh
1 large egg lightly beaten
2 tablespoons butter :
unsalted, softened
1/4 cup coconut flaked
for the icing 1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white :
room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut -- flaked
lime slices for garnish
Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool. In a bowl whisk together the flour, the baking powder, the salt. In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy. Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth. In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly. Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350F oven for 30 to 35 minutes, or until tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.
Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly. (The mixture will thicken as it cooks.) Whisk in the butter and let the filling cool.
Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs. On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a 1/2 inch border. Sprinkle the filling with 1/4 cup of the coconut and top the coconut with another cake layer, cut side down. Continue to layer and fill the cake in the same manner with the remaining filling and coconut.
Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 240F on a candy thermometer. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy. As soon as the syrup reaches 240F. add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.) Spread the icing over the side and top of the cake and cover the cake with the coconut. Garnish the cake with the lime slices.
How To make Toasted Coconut Cake w/Lime Filling's Videos
Fluffy Coconut Lime Cake with Meringue Frosting - The BEST Lime Cake!
FULL RECIPE HERE:
Moist, delicious coconut cake layers made with coconut milk are filled with home-made lime curd and topped with a light and airy meringue frosting. This is a great summer-time dessert! The best ever lime cake recipe!
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The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch) - Easy | TASTE BAKERY
Homemade & Delicious. Quick & Simple. This tasty tropical cake makes a great summer birthday cake!
Pairs deliciously with cream cheese frosting (Southern Coconut Cake), Hawaiian pineapple, lime, mango, chocolate buttercream and ganache.
Check out my almond joy cupcakes, margarita cupcakes and pina colada cupcakes made with rum!
The BEST Buttercream Recipes:
The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch)
*makes 3 - 8 inch round cakes
2 & 1/2 cups (11 oz) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter (room temperature)
2 cups (14 oz) granulated sugar
1/2 cup (4 oz) vegetable oil
5 large eggs yolks (room temperature)
5 large egg whites (room temperature)
1/4 teaspoon of cream of tartar (optional)
1 teaspoon pure vanilla extract
2 teaspoons coconut extract
1 cup (8 oz) buttermilk (room temperature)
1 cup & 1 Tbsp & 1 tsp (packed tight) (6 oz) sweetened coconut flakes
2 Tablespoons (packed tight) (1 oz) sweetened coconut flakes for garnish
1. Preheat oven to 350 degrees Fahrenheit. (Oven rack should be in the middle of the oven.) Take butter, eggs and buttermilk out of the refrigerator to warm to room temperature.
2. Spread the coconut flakes onto a cookie sheet and bake at 350 degrees Fahrenheit for 2-4 minutes or until flakes start to turn brown around the edges. Take the flakes out of the oven to stir then spread out again onto the cookie sheet and bake an additional 1-3 minutes or until golden brown. Coconut flakes BURN QUICKLY so watch them closely. Set aside to cool.
3. Separate the egg whites and egg yolks and set aside. Place the egg whites in the mixing bowl of a stand mixer with the whip attachment (could also use an electric hand mixer) and whip on medium-high speed (8 on the stand mixer) adding the cream of tartar shortly after. Whip until firm moist peaks form (cotton candy texture). SET ASIDE. (Try not to get any egg yolks mixed in the egg whites or it will take longer for firm moist peaks to form.) (The cream of tartar is optional but it will help the egg whites form peaks.)
4. Add room temperature butter to the mixing bowl of the stand mixer with a paddle attachment (or an electric hand mixer) and beat on medium-high speed (8 on stand mixer) until smooth and shiny. (This should take under a minute.) Reduce speed to low and SLOWLY sprinkle in the sugar (If you sprinkle in too fast you will get sugar clumps.) and then immediately pour in the vegetable oil. Beat on medium-high speed until the mixture is fluffy and lighter in color (about 5 minutes).
5. Scrape the mixing bowl then add the egg yolks to the mixture one at a time beating on medium-high speed adding the next yolk after the previous yolk is incorporated.
6. In a separate bowl whisk together the flour, baking powder, baking soda and salt and set aside.
7. Pour buttermilk, pure vanilla extract and coconut extract into a liquid measuring cup. Whisk lightly to combine and set aside.
8. With the mixer on the lowest speed add about a third of the flour mixture (about 3/4 cup) to the batter immediately followed by about a third of the buttermilk mixture (2-3 ounces) mixing until almost incorporated. Repeat this process 2 more times. (A total of 3 times.) Scrape the bowl and continue mixing until the batter appears fully incorporated.
9. SLOWLY fold in the whipped egg whites with a spatula. (Do not fold too fast or the egg whites will lose their fluff.)
10. SLOWLY fold in the toasted coconut flakes.
11. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
12. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
13. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level or trim off. This is to help with building the cake layers.
14. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
15. Let cakes cool to room temperature before frosting. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can be frozen for up to 2 months in a FREEZER ziploc bag or aluminum foil.
#baking #cake #coconut #tastebakery
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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Baking an Old Fashion Coconut Cake with Lemon Filling
#CoconutCake #LemonFilling #BakingCake
Baking a Coconut Cake with Lemon Filling
Cake:
2 1/4 cup Flour
1 1/2 cup Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Oil
1 cup Milk
1 tsp Vanilla
4 Egg Whites
Mix flour, sugar, baking powder and salt. Add 2/3 cup of the milk and vanilla. Mix 2 minutes. Add rest of milk and egg whites, blend 2 more minutes, scraping bowl. Pour into greased and flour 9 inch round pans. Bake at 350 degrees.
If using 2 pans bake 30 minutes, if using 3 pans bake 19 minutes.
Lemon Filling: (if using only 2 pans, reduce filling by half)
1 1/2 cup Sugar
6 tblsp Cornstarch
1/2 tsp Salt
1 1/2 cup Water
Mix together in saucepan. Heat to Boiling. Boil 1 minute. remove from heat.
2 tblsp Butter
2 tsp Lemon Zest
2/3 cup Lemon Juice
8 drops Yellow Food Coloring
Add butter to hot mixture, stir to melt. Add zest and juice, mix. Cool mixture.
Frosting:
1 egg White
3/4 cup Sugar
1/8 tsp Cream of Tarter
3 tblsp Water
Mix and beat in double boiler until stiff peaks appear. Frost sides and top of Cake
1-1 1/2 cup Coconut
press into top and sides of cake frosting.
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Lime & Coconut Cake Recipe 青柠椰丝蛋糕
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Note: I am still working on it so some of the recipes are not up to date:(
Lime and coconut cake 青柠椰丝蛋糕
350°F / 177°C 45-50 mins
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup corn oil
1/4 cup coconut oil
1/3 cup sour cream
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 lime zest (around 1 tbsp)
2 tbsp lime juice
4 eggs
1 cup fine coconut flakes
Decor:
2 cups heavy cream
3/4 cup icing sugar
1/2 tbsp lime zest
1 1/2 tbsp lime juice
1/3 cup toasted fine coconut flakes
lime slices
2 杯 面粉
2小勺 泡打粉
1小勺 苏打粉
1/2 小勺 盐
1/2 杯 玉米油
1/4 杯 椰子油
1/3 杯 酸奶油
3/4 杯 白糖
1 小勺纯香草精
1 个青柠的屑末 （约1大勺)
2 大勺 青柠汁
4 个鸡蛋
1 杯细椰蓉
装饰：
2 杯多脂奶油
3/4 杯糖粉
1/2 大勺青柠屑
1.5 大勺青柠汁
1/3 杯烤细椰蓉
青柠片
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How to Make Coconut Cream Cake ???????? #coconutcake #cakerecipes
❤️GET THE COOKBOOK: In this video, I'll guide you through the steps to making the BEST coconut cream cake I've ever tasted!
It starts with homemade melt-in-your-mouth vanilla coconut cake sandwiched between mounds of fluffy coconut cream cheese frosting. And, of course, it's finished off with lots of tender grated coconut for the ultimate coconut cream cake experience!
Yep, it's incredible and super easy to make!
Get the recipe below!
???? GET THE COOKBOOK:
???? HERE'S THE PRINTABLE RECIPE:
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