Any good recipes for a coconut cake?

something you have actually tried out?Any good recipes for a coconut cake?
Coconut Cake





Cake:


2 sticks butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup coconut milk


1 teaspoon pure vanilla extract





Filling:


3/4 cup sugar


1 cup sour cream


4 tablespoons milk


1/2 cup flaked sweetened coconut





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


2 to 3 cups flaked sweetened coconut


Artificial holly, optional garnish





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 coconut 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.





Filling:





Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.





Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.





Frosting:





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. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.Any good recipes for a coconut cake?
Here's a great one using a box cake mix:





FROSTING


3 cups Cool Whip


3 cups coconut


2 cups sour cream


1 cup white sugar





Directions





Prepare cake according to Package instruction. Baking in either four 9in pans, or 2 pans, slicing each layer to make a total of four layers.





Frost and and stack each layer.





top with coconut or shredded chocolate.





This is also very good prepared with a lemon cake.





Keep refrigerated.
Coconut Cake








INGREDIENTS:


3 cups sifted cake flour (sift before measuring)


2 teaspoons baking powder


1/4 teaspoon salt


1 cup butter, room temperature


1 pound powdered sugar


4 egg yolks, well beaten


1 cup milk


1 teaspoon vanilla


1 cup shredded coconut


4 egg whites, well beaten


.


Frosting:


1 cup sugar


1/2 cup light corn syrup


3 tablespoons water


3 egg whites


1/4 teaspoon cream of tartar


1/4 teaspoon salt


1 1/2 teaspoons vanilla


1 cups grated coconut








PREPARATION:


Cake:


Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
I don't usually eat sweets. But I did make Paula Deen's cake about a month ago for my family and they counldn't get enough of it


Jamie's Coconut Cake


Recipe courtesy Paula Deen











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
hi this is my moms recipe





COCONUT CLOUD CAKE





1/2 cup butter


1 1/2 cups sugar


3 eggs, separated


2 1/2 cups sifted flour


4 tsp. of baking powder


1/4 teaspoon salt


1 tsp. lemon or almond extract





Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.


In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.





Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.





When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut.
Check out this free cooking E-book, it might have what you're looking for.
hi there,


I loveeeee coconut cake!! anyways here are two of my favorite recipes for it!! One is an orginal coconut cake the other has a twist to it, I guess it all depends on what you like!!








Coconut Cake:


3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans


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 all-purpose flour, plus more for dusting the pans


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon kosher salt


1 cup milk


4 ounces sweetened shredded coconut


For the frosting:


1 pound cream cheese, at room temperature


1/2 pound (2 sticks) unsalted butter, at room temperature


3/4 teaspoon pure vanilla extract


1/4 teaspoon pure almond extract


1 pound confectioners' sugar, sifted


6 ounces sweetened shredded coconut











Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.





In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.





Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.





For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).





To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.








Cake Recipe: (with a lemon curd filling)


6 large eggs, separated


2 1/2 cups all purpose flour


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


3/4 cup unsalted butter, room temperature


1 3/4 cups granulated white sugar, divided


1 teaspoon pure vanilla extract


1 1/2 cups buttermilk


1/4 cup canned coconut cream (Coco Lopez is a popular brand) (optional)


1/2 teaspoon cream of tartar





Lemon Curd:


3 large eggs


1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)


1 tablespoon finely shredded lemon zest





3/4 cup granulated white sugar


4 tablespoons unsalted butter, at room temperature and cut into small pieces





Frosting:


2 large egg whites


1 1/2 cups granulated white sugar


1/4 cup cold water


1 tablespoon light corn syrup


1 teaspoon pure vanilla extract





Garnish:


2 cups sweetened shredded or flaked coconut





Directions:





Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.





Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside.





Coconut Cake: While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).





In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.





In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.





In a small bowl whisk together the buttermilk and coconut cream (if using).





With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.





In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.





Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.





Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.
Because I am a food network whore (lol) I found this recipe from Barefoot Contesa and it is delicious!!!