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Category: Cakes
Prep Time: Cook Time: Total Time:
WHITE COCONUT CAKE
2 3/4 c unbleached cake flour (i use swans down)
1 3/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 lg egg whites
1 lg egg
1 c heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can(s) 15 ounces coconut cream
COCONUT WHIPPED CREAM FROSTING
1 pkg 8 ounces cream cheese (room temperature)
1/2 c sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 c heavy whipping cream
1 1/2 c sweetened coconut, shredded
1 CAKE DIRECTIONS:
Preheat oven to 350 degrees
Grease and flour a 9 x 13 pan, or spray with baking spray. (this could also be made into cup cakes or 2 8" layers)
2 In a large mixing bowl combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
3 Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
4 In a separate small bowl, whisk cream and extracts together. Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
5 Pour batter into pan. I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
6 As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
7 FROSTING:
Note: cold mixing bowl and utensils work best when making the icing.
8 In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
9 Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of bowl several times while mixing.
10 Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.
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Coconut Cloud Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
WHITE COCONUT CAKE
2 3/4 c unbleached cake flour (i use swans down)
1 3/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 lg egg whites
1 lg egg
1 c heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can(s) 15 ounces coconut cream
COCONUT WHIPPED CREAM FROSTING
1 pkg 8 ounces cream cheese (room temperature)
1/2 c sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 c heavy whipping cream
1 1/2 c sweetened coconut, shredded
1 CAKE DIRECTIONS:
Preheat oven to 350 degrees
Grease and flour a 9 x 13 pan, or spray with baking spray. (this could also be made into cup cakes or 2 8" layers)
2 In a large mixing bowl combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
3 Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
4 In a separate small bowl, whisk cream and extracts together. Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
5 Pour batter into pan. I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
6 As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
7 FROSTING:
Note: cold mixing bowl and utensils work best when making the icing.
8 In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
9 Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of bowl several times while mixing.
10 Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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