While the cakes cool, make the frosting. Info. Add the flour mixture and beat for 1 minute. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Take another layer of cake, even out the tops and sides if necessary then place on top of the first cake. Learn how your comment data is processed. Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. This is not a white cake with coconut frosting but a true coconut dessert! The filling part is worth doing- for the rest of the recipe try making it simple. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
I didn't find it necessary to use the syrup.
I did decrease the sugar by 1/4 cup in the cake to make up for the extra sweetness in the cream.
I believe the filling would benefit from lemon flavoring and grated lemon peel.
NYE Treats: Strawberry Champagne Rainbow Cookies. Congrats! Allrecipes is part of the Meredith Food Group. MY DAD'S FAVORITE CAKE IS COCONUT SO HE WAS MY TESTER....HE ABSOLUTELY LOVED IT! The cake is a vanilla cake with coconut undertones, a hint of citrus, and toasted coconut baked right in – giving it a lovely texture and flavors. I LOVE the icing and the filling and ended up using them on cupcakes made with just a regular white cake mix. Published: May 25, 2019, I'm not sure when I developed an obsession with "coconut cake" but I honestly can never turn down a light, fluffy coconut cake. I have already been requested to make it again for a family gathering. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge. Cool the cakes in the pans on a rack for 20 minutes.
Recipe from Good Food magazine, November 2002.
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Assemble the cake by placing one cake layer on a serving platter.
Spread the cake with the filling and top with the remaining cake layer. Most people won't think twice about serving basic cornbread when is on the table. Pour the batter evenly into the prepared cake pans. I would cut the butter in half and add more cream cheese. Add the remainder of the whipped cream and malted candy mixture on top and spread the mixture evenly from edge to edge of the cake. Prepare the icing by beating together the cream cheese and 1/2 cup butter.
Nutrient information is not available for all ingredients. The frosting is overwhelmed with the taste of butter. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut. Follow the recipe from the step of poking holes on the top with a skewer or the handle of a wooden spoon after baking. Fold in the remainder of the egg whites.
Remove the cakes from the pans set aside to cool. Scroll on down below for the recipe! Whisk together the cornstarch and 1 tablespoon coconut milk.
Preheat the oven to 350 degrees F (175 degrees C). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In a separate bowl, add the coconut milk and extract.
Separate evenly into the three circular cake pans.
Add 1/2 cup of the whipped cream and malted candy mixture and spread on top. Overall I would reduce the amount of sugar all around as it seemed far too sweet for my taste.
; It may seem unusual but, poke cakes are filled as soon as they come out of the oven while hot so the creamy coconut goodness can saturate the cake.
If you would like to be precise, use a sharp knife to even out the top and sides of the cake. Keep refrigerated until ready to assemble cake. Your daily values may be higher or lower depending on your calorie needs. Take the third cake layer, even out the top and sides with a sharp knife if necessary and then place on top of the other two cake layers. Use a rubber spatula to fold 1/3 of the eggs whites into the batter. Sorry, your blog cannot share posts by email. However, if you’re making this for the summer or another occasion, you could also swap the candies for fresh berries for a delicious alternative! All of the butter gave the filling a strong taste of just that; BUTTER and it overpowered the taste of coconut. I HAVE NEVER USED PARCHMENT PAPER BEFORE BUT IT WORKED WELL. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Check out some of my favorite books below!
Enjoy. Pat shredded coconut on the sides and top of the cake. This is a large cake that would be great to make for a get together or group gathering. For this recipe, I went with an ultra light whipped cream frosting and added in bits of crushed malted candies because I made it for Easter.
Grease three 9 inch round cake pans and line the bottoms with parchment paper.
THIS WAS THE BEST CAKE I HAVE EVER MADE!!! The coconut is in everything- cake batter frosting filling so there is no lack of flavor. Set aside. Coconut Cream Cake Tips. Turned out good even with my revisions. This recipe uses fresh coconut, coconut milk and coconut cream for an intense coconut flavor. Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. If you prefer to make this cake completely from scratch, you may use my white buttermilk cake. I toasted the coconut for the top and used macadamia nuts as an additional garnish. Good Food Deal 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. By Justine Amount is based on available nutrient data. Instead use a tablespoon of butter to give the filling a stronger taste of coconut.
If you would like to be precise, use a sharp knife to even out the top and sides of the cake.
The cake itself was exceptional...I only made two layers instead of three and they were ready in exactly 20 minutes. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This cake is definitely a keeper. A tempting egg-free cake with a taste of the exotic to it. 997 calories; protein 8.1g 16% DV; carbohydrates 127.6g 41% DV; fat 52.4g 81% DV; cholesterol 182.7mg 61% DV; sodium 313.4mg 13% DV. Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Using an electric beater or stand mixer on medium speed, add in 1/3 of the wet ingredients to the dry ingredients. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack. When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. I tend to go for the kinds that have a high frosting to cake ratio but only when the frosting is light and whipped. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth. The buttercream is made with coconut cream as well as butter, making it silky smooth with the perfect amount of sweetness. Scoop 1 cup of the whipped cream frosting into a separate bowl and fold in the crushed malted candies and 1/2 cup of shredded coconut. Bring to a boil and continue to boil, while stirring for 3 minutes.
This cake looked beautiful when it was presented and people were literally gushing....A true "suzy homemaker moment"! Heat the oven to 180C/gas 4/fan oven 160C.
I LOVED this cake!!! this link is to an external site that may or may not meet accessibility guidelines. Percent Daily Values are based on a 2,000 calorie diet.
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