My grandma use to make one and it was so moist, i remember her using fresh coconut milk(from the coconut). She made the icing by boiling water. I believe it's a southern style cake.
Thanks in advance everyone=)Does anyone have a recipe for coconut cake?
Old-fashioned coconut cake
Cake
1 18.5-ounce package butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sweetened cream of coconut (such as Coco L貌pez)*
1/3 cup water
1 tablespoon dark rum
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 10-ounce package sweetened flaked coconut (about 3 cups)
PreparationFor cake: Preheat oven to 375掳F. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
For frosting: Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.
Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.)
*Cream of coconut is available in the liquor section of most supermarkets.
Does anyone have a recipe for coconut cake?
COCONUT CAKE
8 oz. (2 sticks) unsalted butter warmed to about 65 degrees.
2 陆 cups sugar, chilled in fridge, plus 1 tablespoon sugar.
4 eggs plus 3 egg yolks at room temperature
2/3 cup vegetable or canola oil
3 cups cake flour
3 录 teaspoons baking powder
戮 teaspoon salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
Coconut Frosting:
1 pint chilled heavy cream
陆 cup powdered sugar, sifted
1 tsp. vanilla extract
1 陆 tsp. coconut extract
Flaked coconut, as needed
Preheat oven to 350. Grease, (with butter or cooking spray) three 9-inch cake plans. Shake off excess flour. Cream the butter on medium speed with an electric mixer for three minutes. Gradually add the 2 陆 cups of sugar and mix for four more minutes, scraping down the sides of the bowl as needed. Add the eggs and egg yolks one at a time, beating for 30 seconds between each one and then one more minute after the addition of the last one. As with the addition of the sugar, scrape down the bowl as needed to ensure complete incorporation of the ingredients. Remove the bowl from the mixer and mix in the oil by hand. (The oil will impart the cake with an exquisite moistness).
Combine the flour, baking powder and salt and sift onto parchment or wax paper.
Stir one teaspoon of vanilla extract and the one teaspoon of coconut extract into the milk. With a rubber spatula fold, don鈥檛 stir, half of the flour mixture into the butter and sugar, then half the milk mixture, then the remaining flour mixture, and then the remaining milk mixture.
Divide the mixture evenly into the three 9-inch cake pans and bake until a toothpick inserted into the cake comes out clean. This will take about 30 minutes, give or take, depending on your oven, your cake pans, your karma, and a plethora of other scientific factors. Cool the cakes on wire racks.
Bring the one tablespoon sugar and a half cup of water to a boil and simmer until sugar is completely dissolved. Spoon the syrup over the three cake layers.
To make the frosting, place the heavy cream and extracts in an electric mixer. The cream and mixing bowl should be chilled. When the cream just starts to coagulate, gradually add the sugar and beat until medium peaks form. Spread some of the frosting over two of the cake layers and sprinkle with flaked coconut. Stack these two layers and top with uncoated layer. Spread frosting over top of third layer and sides of cake and sprinkle with flaked coconut. Cover the cake and chill in fridge.
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This is an italian cream cake recipe that uses a lot of coconut in the main cake. It was my parents wedding cake so it's our family favorite - very moist, creamy frosting, great consistency.
Italian Cream Cake
Ingredients
鈥?2 sticks margerine
鈥?2 cups sugar
鈥?5 egg yolks
Mix:
鈥?2 cups flour
鈥?1 tsp baking powder
Add:
鈥?1 cup buttermilk
鈥?1 tsp vanilla
鈥?1 cup coconut
Beat 鈥榯il fluffy then add:
鈥?5 egg whites
Bake at 325 degrees for 1 hour in a greased, floured 13x9 pan
Bake 25 minutes if in 8 inch round pans
Frosting:
鈥?8 oz. stick cream cheese
鈥?陆 stick margerine
鈥?1 lb (2 cups) powdered sugar
鈥?1 tsp vanilla
Preheat oven to 325 and chill a large glass mixing bowl in the refrigerator. Grease a 13x9 cake pan and set aside.
Cream the margarine, sugar, and egg yolks together until a light, airy texture is reached.
In a separate large measuring cup, mix together the flour and baking powder. Set aside.
To the sugar mixture, add the buttermilk, vanilla, and coconut. Scrape the sides well and mix once more to combine evenly.
In small amounts, around 1/3-1/2 cup at a time, add the dry ingredients to the wet ingredients.
Using the refrigerated glass mixing bowl, beat the five egg whites until fluffy and fold them gently into the wet ingredients.
Add the batter to the greased cake pan. Bake for an hour or until a toothpick inserted in the center comes out clean.
Chill on a rack or covered in the fridge until cool.
To prepare the frosting, combine all frosting ingredients in a blending bowl and blend well until desired consistency achieved.
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
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. 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. 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.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy
not sure about the coconut cake, but you can find some coconut recipes on this site - http://www.dummychef.com
i like the coconut shrimp they have, yummy!!!!
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