i would like a good recipe for coconut cake?

Answer 1

COCONUT CAKE
1 cup butter
2 cups sugar
3 cups fl our
1 teaspoon baking powder
1 cup milk
5 egg whites
1 teaspoon almond extract
1 fresh coconut, grated, saving the coconut milk

Grease and line bottoms of three 9-inch cake pans.
Preheat oven to 350 degrees.

Sift, then measure the fl our. Add baking powder and sift two more times. Set aside.


In large mixing bowl, cream the butter until smooth and really creamy. Gradually add the two cups of sugar, creaming well. Add the three cups of fl our alternately with the milk,
making small additions. Beat batter about three minutes. At this point, let the batter rest while you beat the egg whites until stiff. Begin folding them into the batter, add the
almond extract, and continue folding until the egg whites are incorporated into the batter Divide batter among the three prepared pans and bake 25-30 minutes, until cake begins to pull away from sides of pans. Cool cakes in pans and then turn onto racks.

To assemble cake, make the frosting below. Place a cake layer on the cake stand and, using a small spoon, gently spread four tablespoons of the coconut milk on the layer, letting it soak into the layer. Cover the layer with frosting, then sprinkle on one-fourth of the grated coconut. Repeat with the other two layers, then frost the top and sides and cover with the coconut. Because the coconut is uncooked, keep the cake refrigerated.

SEVEN MINUTE FROSTING
2 egg whites
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon white corn syrup
1/2 teaspoon salt
1 teaspoon vanilla fl avoring

Combine all ingredients except vanilla in top section of double boiler. Beat with hand mixer on high until well blended, then set over boiling water. Continue to beat constantly for about 7 minutes (it may take longer) until frosting holds a peak when beater is lifted. Remove from the hot water, add vanilla and beat until it is blended into the frosting. Use immediately. Will frost layers, top and side of a three-layer cake.

Answer 2

Coconut Cake Recipes


Ingredients:
3 cups sugar
3/4 cup shortening
4 eggs
3/4 cup coconut
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cup milk
1 1/2 teaspoon vanilla




Directions:

Cream, until fluffy, sugar and shortening . Add, ONE at a time, the eggs, then mix in the coconut. Sift dry ingredients together, and add alternately with milk and vanilla to the sugar/shortening/egg mixture -- beginning and ending with dry ingredients.

Divide evenly, into 2 greased and lightly floured 9"cake pans. Bake @ 350-degrees for about 30 to 35 minutes or until a tooth-pick comes out clean.

NOTES : Ice with a Butter/Confectioners Sugar Icing with fresh coconut patted on the top and side.

You will need to keep this IN the refrigerator if FRESH coconut is used. If bagged coconut from the baking section, it doesn't have to be refrigerated . Fresh coconut can spoil if left setting out for any period of time.

Answer 3

coconut cream cake

FOR THE CAKE

juice of 1 lemon
50g desiccated coconuts
200ml carton coconut cream
85g fine or medium polenta
2 level tsb baking powder
140g butter at room temperature
140g golden caster sugar
finely grated zest of ½ lemon
140g plain flour

TOPPING

2 tbsp toasted desiccated coconuts
140g icing sugar, sieved


Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

Answer 4

INGREDIENTS
1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Answer 5

COCONUT SOUR CREAM LAYER CAKE

1 pkg. butter cake mix (Duncan Hines or your favorite homeade butter cake recipe)
3 cups. confectioners sugar
1 (16 oz.) sour cream
1 (12 oz.) pkg. frozen whipped topping
1 coconut pkg. from frozen foods

Prepare cake mix according to package making two 8 inch layers. Cool then split layers.
Combine sugar, sour cream and coconut, blend in well. Chill. Reserve 1
cup sour cream mixture for frosting; spread rest between layers of cake.
Combine reserved sour cream mixture with whipped topping; blend until
smooth. Spread on top and sides of cake. Seal cake in airtight container
and refrigerate 3 hours before serving.

Answer 6

Coconut Cake

1 box white cake mix
3 eggs
1 can condensed milk, reserve 4 T. for icing
1 c. vegetable oil
8 ounces sour cream
1 t. coconut extract

Mix all ingredients well, pour into 3 greased and floured 8" cake pans, bake 30 - 35 minutes at 350 degrees. Let cool 5 minutes in pan after removing from oven, take from pans and let cool completely on wire rack.

4 T. condensed milk
1 1/2 boxes powdered sugar
12 ounces cream cheese, room temp
1 c. sweetened flaked coconut

Mix first three ingredients well. Ice cake between layers, top and sides. Sprinkle coconut over top and sides.

Answer 7

ingredients

145g/5oz butter
170g/60z caster sugar
2 eggs
45ml/3tbsp milk
225g/8oz self raising flour
115g/4oz dessicated cocnut

topping

115g/4oz sotf cheese
28g/1oz butter
170g/6oz icing sugar
toasted coconut flakes

905g/2lb loaf tin lined
preheated oven 170dc or 340df

cream butter and sugar together beat eggs togther and add to butter mixture mix well fold in the flour and coconut and bake in a loaf tin for an hour and half

once cooled cream soft cheese butter and icing sugar toghther put on the top of cake and put the toasted coconut flakes on top and enjoy

Answer 8

COCONUT CRANBERRY MUFFINS:
Combine 2 cups all-purpose flour,
1/3 cup chopped pecans,
1/4 cup medium unsweetened coconut,
1 tbsp baking powder, 1 tsp ground cinnamon,
1/2 tsp baking soda, 1/2 tsp salt.
Make well in centre.
Beat 2 large eggs until frothy,
add 1 cup buttermilk, 2/3 cup granulated sugar,
1/2 cup dried cranberries, 1/3 cup cooking oil.
Mix until smooth, pour into well, stir until moistened.
Fill 12 greased muffin cups or loaf pan 3/4 full.
Bake in 400F oven for 15-18 minutes.
Test with wooden pick, comes out clean.
Let stand for 5 minutes before removing.
Place on wire rack to cool.

Answer 9

ciambella al cocco

4 eggs 180 gr sugar 150 gr flour half teaspoon of salt 1 glass of oil 1 glass of milk a spoon of yeast 150 gr flour of coconut

mix eggs sugar and salt in a cup , add the other ingredients axcept flour and yeast and mix well, add yeast and flour and mix well , pour the mixture in a baking-pan and put in oven 180 centigrade degrees hot for 45 minutes

this is an italian recipe, I hope to have translated well in your language

Answer 10

COCONUT CAKE

4 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter - softened
1 3/4 cups sugar
1 tsp pure vanilla extract
1 1/3 cups buttermilk or sour milk*
3/4 cup toasted flaked coconut

*SOUR MILK
For every cup of sour milk place 1 tablespoon lemon juice or vinegar into a glass measuring cup and add enough milk to make 1 cup - stir and let sit 5 minutes.

Allow egg whites to stand at room temperature for 30 minutes. Grease and lightly flour two 9x1 1/2-inch, two 8x1 1/2-inch round cake pans or a 13x9x2-inch pan and set aside. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer set on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture beating on a low speed after each addition until just combined. Stir in coconut. Spread batter into prepared pans.

For 9-inch pans bake for 20 to 25 minutes; for 8-inch pans bake for 25 to 30 minutes; for 13x9-inch pan bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool the layers on wire racks for 10 minutes, remove from pans to wire racks and cool completely. Cool the 13x9x2-inch pan completely on the wire rack. Frost with your favorite frosting or just before serving, whipped cream or Cool Whip; top with flaked coconut.

FROSTING

1 stick butter - softened
16 oz powdered sugar
1 tsp pure vanilla extract
1 tbsp lemon juice
1/4 cup milk

Cream together all ingredients except milk until well combined. Add milk by tablespoons full until desired consistency is reached.