recipe for christmas coconut cake?

Answer 1

Christmas Snowball Cake

Ingredients:
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) butter
1 teaspoon vanilla extract
1 1/2 cups sugar
2 eggs
1 cup milk
1 large orange, zest finely grated

A few spoonfuls melted, strained apricot preserves
Fluffy White Icing, recipe follows
8 to 10 ounces (3 to 4 cups) grated, toasted coconut, see note
Preheat the oven to 375 degrees F.

Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.

Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.

Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.

Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.

When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.

Now, to Make the Fluffy White Icing you need to:

Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.

With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.

Fluffy White Icing:
4 egg whites
1/4 cup light corn syrup
2 tablespoons water
2 1/2 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Answer 2

Lacking real snow outside this Christmas? This awesome coconut cake recipe looks just like one large snowball when it is finished. It certainly tastes a lot better than a real snowball too!

Coconut cake is a traditional Christmas cake and if you have never made on from scratch you just do not know what you are missing! This is my favorite recipe for coconut cake.

2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) butter
1 teaspoon vanilla extract
1 1/2 cups sugar
2 eggs
1 cup milk
1 large orange, zest finely grated

A few spoonfuls melted, strained apricot preserves
Fluffy White Icing, recipe follows
8 to 10 ounces (3 to 4 cups) grated, toasted coconut, see note
Preheat the oven to 375 degrees F.

Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.

Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.

Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.

Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.

When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.

Now, to Make the Fluffy White Icing you need to:

Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.

With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.

Fluffy White Icing:
4 egg whites
1/4 cup light corn syrup
2 tablespoons water
2 1/2 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract



Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.

Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. You must use this icing as soon as you make it. It does not store well.

Coat the cake with shredded coconut.

Answer 3

4 egg whites
1/2 c. granulated sugar
2 Cups plus 2 T. gold medal all-purpose flour
1 c. granulated sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening
1 c. milk
2/3 c. flaked coconut
Tutti-Frutti Filling

2 egg yolks
2/3 c. sour cream
2/3 c. sugar
1 Cup chopped pecans
1 Cup chopped golden raisins
1 Cup chopped red candied cherries
2/3 Cup flaked coconut
Frosting

1 c. heavy whipping cream
3/4 t. almond extract or vanilla
1/4 c. powdered sugar
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Heat oven to 350°
Grease and flour 2 round pans, 9x1 1/2 inches.
Beat egg whites in medium bowl with electric mixer on high speed until foamy. Gradually beat in 1/2 cup granulated sugar, beating until stiff and glossy; set aside.
Beat flour, 1 cup granulated sugar, the baking powder, salt and shortening in large bowl on medium speed. Beat in milk on low speed 30 seconds. Beat on medium speed 2 minutes. Carefully fold in egg whites and coconut.
Pour into pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
Fill layers and frost top of cake to within 1 inch of edge with Tutti-Frutti Filling.
Beat whipping cream, almond extract and powdered sugar in chilled medium bowl with electric mixer on high speed until light and fluffy.
Spread side and top edge with whipped cream mixture.
Serve immediately or refrigerate until serving.
Store covered in refrigerator.
Tutti-Frutti Filling:

Mix 2 egg yolks and 2/3 cup sour cream in 2-quart saucepan until blended. Stir in 2/3 cup sugar. Cook over low heat, stirring constantly, until mixture begins to simmer. Simmer about 5 minutes, stirring constantly, until mixture begins to thicken; remove from heat. Stir in 1 cup each chopped pecans, chopped golden raisins, chopped red candied cherries and 2/3 cup flaked coconut; cool.
Serving Size: 12

Nutritional Information 1 Serving: 455 calories 190 calories from fat); 21 g fat (9 g saturated); 50 mg cholesterol; 330 mg sodium; 64 g carbohydrate (2 g dietary fiber); 5 g protein.