Anybody have a favourite Coconut Cake ?

[Middydd]

Having never made a coconut cake I thought it was about time to try. Anybody have a favourite recipe?

[tomboy]

Coconut Carrot Cake

4 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
4 eggs
1 (8-oz.) can crushed pineapple
2 1/2 cups grated carrots
1 1/2 cups flaked coconut

In a mixing bowl, combine the first 6 ingredients. Add oil and eggs; beat until will blended. Drain pineapple, reserving juice. Add pineapple, carrots and coconut to batter (batter will be thick). Transfer to 3 greased and floured 9-inch round baking pans. Bake at 350ºF for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Frosting for Carrot Cake

1 (8-oz.) pkg. cream cheese, softened
1/2 cup butter OR margarine, softened
1 tsp. vanilla extract
2 cups powdered sugar
Orange food coloring
Parsley sprig

In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar and enough reserved pineapple juice if needed to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable bag. Cut a small hole in a corner of the bag; set aside.

Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in fridge.

[Grace]

I love the one from the December 2001 issue as did many, many other people on this board (it got great reviews). It's on this thread:

http://community.cookinglight.com/sh...e+coconut+cake

[valchemist]

yes, indeed, Leslie. it is about time. now get to work! but seriously, please let us know what you try and how it comes out.

I got this one off of epicurious and thought it was great. most of the reviews are very good, but it is interesting to read through them.

my notes are below.

Awesome Coconut Cake

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe’s best customers. To make this recipe, you’ll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting. *Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Cake:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter -- (2 sticks) room
temperature
1 cup canned sweetened cream of coconut (such as
Coco Lopez)*
4 large eggs -- separated
1 teaspoon vanilla extract
1 cup buttermilk
1 Pinch salt
4 cups sweetened shredded coconut
Cream Cheese Frosting:
16 ounce cream cheese -- room temperature
1/2 cup butter -- room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

For the frosting: beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. Makes 3 1/2 cups.



Source:
"Bon Appétit, December 1999"


my notes: I think this would do well in 3 8-inch pans. the 9-inch layers are nice and thick (I used my all clad pans with parchment liners and it still wanted to stick. especially to the sides of the pan. so be careful greasing). there was PLENTY of frosting. the frosting was not too sweet and it wasn't runny as some epicurious reviewers stated. the cake was VERY moist with a fine-medium crumb. just a hint of a coconut taste in the cake and the frosting. it could be punched up with extract if you wanted. but the coconut on the outside of the cake makes it very coconutty. btw, a 10oz bag of coconut is plenty. for the frosting, be sure you cream the butter and cream cheese well before adding the cream of coconut because the lumps don't go away once it is added.

[Vanessa]

Dh loves the coconut CL cake. I made it several times and has gotten great reviews. I believe its in a Dec 2001 issue

[honeygirl1971]

I made the following recipe for a friend's birthday, and it was a big hit...it's not exactly light (ha), but I liked the fact that it was a bundt cake since that's what I wanted to make. I got the recipe from Epicurious. I made it according to the directions, but I believe I did also add a touch of the coconut extract to the icing as well, just to give it a bit more coconut flavor.

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE


Coconut milk, which gives a velvety texture to this pound cake, can be found in the Asian foods section of the supermarket.

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)

1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Makes 12 to 16 servings.


Bon Appétit
October 2000

Too Busy To Cook?

[dcornelius]

The one Grace posted is my favorite! I love it! So does my family!

[Middydd]

Originally posted by valchemist
yes, indeed, Leslie. it is about time. now get to work! but seriously, please let us know what you try and how it comes out.

Lol!! So many cakes, so little time.

Val, I've been meaning to post on your Carrot Cake thread that I tried the Best Carrot Cake from Southern Living and was very happy with the result. The buttermilk glaze really adds depth to the cake.

I like my carrot cake with "the Works" so added half a cup of raisins that weren't in the recipe. Other than that I followed it exactly.

The cake was moist and very tasty (but not too moist) , the icing was excellent, and the buttermilk in the batter seemed to make the cake tastier than most and a little fluffier in texture.

Thanks for posting your comments and the recipe for the Epicurious coconut cake, I'd noticed that recipe on the site. It's so much nicer to get a review from someone you know is a good baker.

[DebMG]

I second Valchemist's recipe. I've made that several times and could eat it morning, noon, and night!

Debbie

[jm1717]

I've made the double coconut cake that Grace posted a few times and everyone loves it. I am always asked for the recipe.

[golden1225]

I made the Barefoot Contessa's Coconut Cupcakes for my dad's birthday a few years ago - they were excellent! I don't have the cookbook; I tried out the recipe before I gave the book as a gift!

[memartha]

I was also going to say, the Barefoot Contessa's coconut cupcakes are yummy. I made them for my own birthday a couple of years ago!

[honeygirl1971]

Could someone post the Barefoot Contessa cupcake recipe?
Thanks!

[Gracie]

I posted this on my "Basement Kitchen Review" thread awhile back. This is even light!!!

And the winner for March:

Coconut Cream Cake WW Fast and Easy. This gets an 11!!! This was so awesome. Coconutty but light. I thought afterwards that the addition of pineapple would make this the perfect pina colada cake. Here's the recipe:

1 pkg white cake mix with pudding
3/4 flaked coconut, divided
1 14-oz can of FF sweetened condensed milk
1 tsp. coconut extract
1 1/2 cups frozen FF whipped topping, thawed

1. Preheat oven to 350.
2. Prepare cake mix according to directions omitting oil, using just egg whites and adding 6 T of coconut. Bake in a 13 x 9 pan coated with cooking spray for 28 minutes or until a toothpick comes out clean. My note - I used a bundt pan.
3. Punch holes in top of cake with a wooden pick. Combine condensed milk with coconut extract, stir well. Pour half of mixture over warm cake, spreading with spatula, gently working milk mixture into the holes. Let stand 2 - 3 minutes. Punch additional holes in top of cake, pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely.
4. Spread whipped topping over cake, sprinkle with remaining 6 T of coconut. Cover and chill 4 hours.

Notes - the condensed milk mixture makes it impossible for the whipped topping to stay on top of the cake or even stay where you spread it. It slides right off. Next time for presentation sake, I would serve a dollop of topping on the side.

I mixed the coconut into the whipped topping rather than sprinkle it since the topping wouldn't stay on the cake anyway.

To make this a "pina colada" cake, it would be interesting to mix pineapple juice in with the sweetened condensed milk and crushed pineapple either in the cake itself and/or in the topping with the coconut.

I have also had, but not made, the Pina Colada cake from the Cake Mix Doctor which was also outstanding. Pineapple, coconut and rum all easy to distinguish but not overpowering. Wonderful!

Loren

[Middydd]

Thanks to everyone for the suggestions and recipes. It's wonderful to have a selection of tried and true recipes that you know have been tested by the best bakers.

Will report back with baking results!!

[jphilg]

Just bumping up with a report that I made the Shubox Coconut Cake recipe posted by Val for a 4th of July picnic. AMAZING! The layers were dense and moist, very pound-cakey flavor and texture. The frosting was the lightest-textured cream cheese frosting ever...it didn't have that sort of shiny canned frosting texture that cream cheese frosting can have. I added a little coconut extract to the icing to pick up the flavor.

It quickly disappeared at the party....

[yomomma]

Originally posted by honeygirl1971
Could someone post the Barefoot Contessa cupcake recipe?
Thanks!

I 2nd this request - does anyone have the recipe?

[honeygirl1971]

I can't remember WHERE I found them, but I did a search and someone had posted the recipe a while back...

Coconut Cupcakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound unsalted butter -- (3 sticks) room
temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened -- shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.


Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

[yomomma]

thanx honeygirl!

[mbrogier]

I grew up with a 4 day coconut cake that was awesome. Its made with a cake mix, but you could substitute your favorite yellow or white layer cake recipe.

2 layers yellow or white cake cut in half horizontally
2 cups sour cream
2 cups granulated sugar
1 bag frozen shredded coconut

Mix the sour cream, sugar and coconut together. Spread on top of each layer. Refrigerate for 3-4 days to let the mixture seep into the layers. (You can actually serve this the next day, but it better a few days later.) This cake disappears quickly.

[erinkelly]

I agree with the Valchemist - the Bon Appetit Coconut Cake is the best I ever had! Make sure you have 2in. high 9 in. pans or you'll have too much batter.

[Middydd]

It is so nice to enjoy the posts of so many enthusiastic bakers!!

Can't wait to have the time to try all the suggestions.

[jlo_of_hotlanta]

I know you have plenty ... but howabout one more?

I love this cake because it's SO easy to make (probably THE esaiest I've made), and it's really light and fluffy. Mmmm ... and after a few days the filling soaks into the cake and it starts getting gooey and even yummier. Oh no, now I've worked up a craving.

********

Coconut/Sour Cream Cake

1 box cake mix (I looove the white Cake by Betty Crocker - red box)

Bake according to directions, in two round 8/9 in. cake pans. Let cool and split (four layers).

Icing
(filling)

2 cups sugar
1 cup sour cream
16 oz. coconut

(outside icing)

Take one cup of above mixture and mix with 8 oz. cool whip icing.

Spread filling between layers and top with cool whip icing. Refridgerate.

*****


You might need more icing/filling if you're a icing type of girl like me. I usually make half a recipe more of the filling just in case.

Ashley

[funniegrrl]

OK, I'm going to show my age now ... I remember a time when department stores (a) had a "main" downtown location and (b) many of those downtowns location had a bakery. Growing up in Atlanta, we all knew that the Rich's bakery was just about the best in town for cakes and such. And, their coconut layer cake was a specialty and a special-occasion treat. When I think of coconut cake, this is what I think about. Recently here in Nashville I had dinner for the first time at the Deer Park Grill. Their signature dessert is a coconut layer cake ... and I'll be danged if it wasn't just like the Rich's cake of my memory.

If anyone knows what I'm talking about and has THAT recipe, you'd have my undying gratitude. I'm guessing it doesn't have coconut milk because that would have been incredibly hard to find in the '60s. But, I do remember my mother making coconut cake and using an actual real coconut, and using some of the coconut water ...

[Pony]

I made the Awesome Coconut Cake valchemist posted a while back from BA. It was out of this world!!!! I made it for a coworker last week. She had mentioned she liked Sam's Club Coconut Cake, so I searched for a cake for her bday. Everyone loved it.

After reading Val's notes, I greased and greased and greased the pan . It didn't stick at all. I didn't use all the frosting, just got to nibble on it over the weekend Like Val said, a 10 oz bag of coconut is plenty!!!

michelle

[SusanPC]

I dug this up in a search this Am with a craving for a Coconut Cake. I made Valchemist's recipe and it was delicious, very moist and tasty!!!

I used parchment paper and greased the heck out of the sides....it came out like a charm. I had TONS of leftover frosting. I think it would be good on my carrot cake recipe that also has pineapple and coconut in it. The cake part was awesome too.....yummm.