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To check out: Creamy Coconut Cake (Sounds great, but cries out for a chocolate frosting or ganache)!
- Thread starter meryl
- Start date
You know me.... anything can be improved with chocolate...... BUT I have to admit -
A truly good coconut cake stands on it's own. The one I make is so amazing that the groans spread around the room like the wave. Although I do confess, I top it with chocolate leaves smileys/smile.gif
A truly good coconut cake stands on it's own. The one I make is so amazing that the groans spread around the room like the wave. Although I do confess, I top it with chocolate leaves smileys/smile.gif
melissa-dallas
Well-known member
No Chocolate-I'm a coconut purist. I think it's lovely like it is.
richard-in-cincy
Well-known member
needs coconut syrup : )
There was a diner I used to frequent that made an amazing coconut cake, and the cake was soaked with coconut syurp before being frosted with creamy coconut buttercream and coconut sprinkles. Maybe would be too much with the custard as a layer cake, although I'm sure a little bit wouldn't hurt and would bump up the flavor and the moistness.
There was a diner I used to frequent that made an amazing coconut cake, and the cake was soaked with coconut syurp before being frosted with creamy coconut buttercream and coconut sprinkles. Maybe would be too much with the custard as a layer cake, although I'm sure a little bit wouldn't hurt and would bump up the flavor and the moistness.
amanda_pennsylvania
Well-known member
That does look amazing. Perhaps I'll make for DH's birthday.
He loves coconut. I made him coconut sugar cookies for Valentine's Day.
I agree with Melissa--no chocolate--just all that lovely coconut.
He loves coconut. I made him coconut sugar cookies for Valentine's Day.
I agree with Melissa--no chocolate--just all that lovely coconut.
Being a lover of coconut & chocolate combo, I'd prefer it with some
chocolate. Too much sameness in there - the chocolate would make it more interesting for me. Plus, I hate buttercream!
Although, I'm willing to be convinced otherwise, if someone wants to make this cake and send it to me!
chocolate. Too much sameness in there - the chocolate would make it more interesting for me. Plus, I hate buttercream!
Although, I'm willing to be convinced otherwise, if someone wants to make this cake and send it to me!
REC: Jamie's Coconut Cake, from Paula's Home Cooking 11-22-04 (no buttercream in sight!)
with my notes and changes in brackets... By the way, there is no need to refrigerate this finished cake - it was still perfect on day 3.
Jamie's Coconut Cake
Recipe courtesy Paula Deen
Ingredients
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 (I used coconut milk)
* 1/2 cup flaked, sweetened coconut
* Frosting
* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling
Directions
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). (I had long skewers and used 3 down thru all layers. At this point, leave it at room temp. about 30 min., then you can refrigerate overnight to frost next day if you want.. before refrigerating, I smeared a thin layer of filling all around the outside to keep it from drying out).
Prepare 7-Minute Frosting (recipe below). Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
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 (or two 9" layers and 8 cupcakes). 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.
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. (NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler)
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html
with my notes and changes in brackets... By the way, there is no need to refrigerate this finished cake - it was still perfect on day 3.
Jamie's Coconut Cake
Recipe courtesy Paula Deen
Ingredients
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 (I used coconut milk)
* 1/2 cup flaked, sweetened coconut
* Frosting
* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling
Directions
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). (I had long skewers and used 3 down thru all layers. At this point, leave it at room temp. about 30 min., then you can refrigerate overnight to frost next day if you want.. before refrigerating, I smeared a thin layer of filling all around the outside to keep it from drying out).
Prepare 7-Minute Frosting (recipe below). Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
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 (or two 9" layers and 8 cupcakes). 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.
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. (NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler)
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html