Recipes for "coconut cake"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.

Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.

Stir enough milk into butter mixture to achieve desired consistency for icing.

Fold half the coconut into the icing; spread icing over cake.

Sprinkle remaining coconut and pecans over icing.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.

In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.

Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.

Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.

To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.

Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.

Sift coconut flour and baking powder together into a bowl.

Combine cocoa powder and butter in a large, microwave-safe bowl. Microwave on high in 30- to 60-second increments, stirring often, until butter melts and mixture is well blended.

Add sugar, eggs, vanilla, and salt to butter mixture; whisk until well combined. Whisk in flour mixture until smooth. Pour batter into the prepared pan and let rest for 10 minutes.

Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 30 to 35 minutes.

Remove from the oven and cool on a wire rack until completely cool, 30 to 45 minutes. Cut into 16 pieces.

Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.

Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.

For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).

Combine flour, salt, and baking soda in a large bowl. Set aside.

Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.

Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in remaining 1 egg, sour cream, and 1 teaspoon vanilla extract.

Gradually stir flour mixture into butter mixture, mixing until just combined.

Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.

Whisk milk and cornstarch together in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.

Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.

Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.

Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.

Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.

Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.

Make the icing: Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.

Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.

In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.

Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

Sift flour, baking powder, and 1/2 teaspoon salt together into a bowl; set aside.

Beat 1/2 cup butter and margarine together in a large bowl with an electric mixer until creamy. Gradually beat in 2 cups sugar until light and fluffy.

Beat in 4 eggs, one at a time, beating well after each addition. Add flour mixture, alternating with coconut milk and 2 teaspoons vanilla extract, beating batter after each addition until smooth. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes, then remove from the pans, and transfer to wire racks to cool completely, about 30 minutes.

Meanwhile, combine sour cream, 3/4 cup sugar, 1/2 cup flaked coconut, and milk in a bowl.

Invert one cake layer onto a plate; poke holes all over cake about 1 inch apart using the handle of a wooden spoon. Spread 1/2 sour cream filling onto cake; top with another cake layer. Poke holes in cake; spread with remaining 1/2 sour cream filling. Top with remaining cake layer; poke holes in cake.

Combine 1 cup sugar and 5 egg whites in the top of a double boiler over boiling water, whisking constantly until sugar has dissolved, about 5 minutes. Remove from heat.

Transfer sugar-egg white mixture to the bowl of a stand mixer fitted with the whisk attachment; whisk until soft peaks form. Switch to the paddle attachment. Beat in 1 tablespoon vanilla extract and 1/8 teaspoon salt. Beat in 1 1/2 cups butter, 1 tablespoon at a time, until fully incorporated. Continue to beat until buttercream becomes thick. Spread buttercream frosting onto cake; decorate with 2 tablespoons flaked coconut.

Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.

Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.

Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.

Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.

Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.

To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.

Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.

Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.

When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.

Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.

Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.

Spread cream cheese frosting over cooled cakes.

Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.

Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.

Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.

Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.

Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.

Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.

In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.

Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.

To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.

Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.

Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.

Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.

Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.

Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.

Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.

Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.

Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

Prepare two 9-inch cake pans. Cut out rounds of parchment paper and place in the bottoms of the pans. Butter the rounds and the sides of the pan.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Mix just until the dry ingredients are moistened. Fold in the chopped walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the middle rack of the oven and bake at 350°F for 45 to 50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until the edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cakes comes out clean.

Remove the cakes for the oven and set on wire racks until cooled completely.

While the cake is cooling, make the frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat together the cream cheese and butter until creamy.

Slowly sift in the powdered sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.

Once the cakes have cooled, remove from the pans and frost. Sprinkle the top with chopped walnuts or arrange walnut halves in a crown around the top. Serve.

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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Pregrease both baking pans with the softened butter. Set aside.

I grease the pans generously with butter because the cassava cake tends to stick to the bottom if not greased well. The butter flavor also seeps in slightly at the bottom, making it quite delicious.

Simply Recipes / Frank Tiu

In a large mixing bowl, beat the eggs with a wooden spoon. Add the salt and sugar. Continue mixing until blended.

Pour the half-cans of condensed and evaporated milks, and coconut milk, reserving the remainder for the topping. Mix until blended.

Add the cooled melted butter. Then add the grated coconut and cassava. Incorporate ingredients well.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Pour the batter equally into the greased pans, filling each pan halfway.

Bake until the cake is solid and a cake tester inserted in the middle of the cake comes out clean, about 35 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

While the cake is baking, start making the topping.

In a medium bowl, whisk together the flour and sugar. Transfer the flour-sugar mixture to a small saucepan. Add the coconut cream, vanilla, and the remaining half cans of coconut milk, condensed milk, and evaporated milk. Whisk the ingredients together until smooth and free of lumps.

Bring to a simmer over low heat. Continue stirring the topping mixture until it becomes thick and coats the spoon, about 5 to 8 minutes. (The mixture will thicken as it sits.)

Do not leave this mixture unattended or it can burn and stick to the bottom of the saucepan.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

When the topping has thickened, remove the pan from heat so it doesn’t curdle or burn.

When the cassava cake has baked, use oven mitts to move the rack and the pan slightly halfway out of the oven.

Pour the thickened topping all over the hot baked cassava cake, using a spatula to spread the mixture evenly.

Simply Recipes / Frank Tiu

Return the pan and push the rack back into the oven. Do not move the rack up.

Set the oven to broil and broil the cake until the top is golden brown and there are slightly charred spots around the top. Watch carefully, as the sugary topping can burn easily, and every broiler is different. The broiling may take up to 10 minutes.

Simply Recipes / Frank Tiu

Cool the cake on the counter for at least 30 minutes.

Slice the cake in the pan, allowing 2-inch slices per portion.

You can either serve this cake warm, freshly baked, or chill it in the refrigerator, then serve it cold. Both ways are superb.

Keep the cassava cake covered and refrigerated at all times. It lasts 3 to 5 days in the refrigerator.

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This cake can be frozen. Wrap the entire cake tightly in plastic and foil, then freeze. It keeps well for 1 month in the freezer.

Simply Recipes / Frank Tiu