Dec 13, 2020 - Sour cream coconut cake is easy, delicious and perfect anytime or for any occasion. Mix well, and pour into a greased 9x13 pan and bake … Remove … I joke that my husband is the connoisseur of coconut cakes. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Add coconut extract and mix to … This coconut cake has coconut in the cake and is frosted with coconut in the frosting. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Remove the pot from the boiling water. Easy Gluten Free Pineapple Coconut Cake Recipe | Using pantry staples and just 7 ingredients (8 if you use fresh pineapple instead of canned pineapple), this gluten free cake recipe may be one of the easiest dessert recipes. Let cool in pans for 10 minutes. Take 1 1/2 cups of the coconut and place in a smaller bowl. The cooled cake is frosted with whipped cream and flaked coconut. Add the vanilla; continue beating for 1 to 2 minutes more or until barely warm. In a large bowl beat with an electric mixer the butter and coconut milk until creamy. A white sheet cake is baked then holes are poked all over the top forming edible bowls to collect the coconut cream to be poured on over the cake while its still warm. https://www.pauladeen.com/recipe/southern-style-coconut-cake MAKES A DOUBLE-LAYER 9-INCH CAKE; SERVES 12. If you want a more intense coconut flavor, add a teaspoon or two of coconut … This recipe for Southern Coconut Cake with Coconut Cream Cheese Frosting is perfect for celebrating holidays, special events, or Wednesday (just because). Using a serrated knife, split each cake in half horizontally. Spray 3 (9-inch) round tall-sided cake pans with baking spray with flour. Allow the syrup to boil for 1 minute, covered. If you don’t have any on hand, you can substitute 2 1/3 cups cake flour and 3 ½ teaspoons baking powder. *Baking Tip: Self-rising flour is a Southern staple, since it’s what we almost always use in biscuits. Use the Copy Me That button to create your own complete copy of any recipe that you find online. Preheat oven to 350F. Prepare the cake batter according to the 9x13 directions on the box. Purists sing the praises of simple but divine, opting for coconut water-doused cake layers and dreamy swirls of meringue. Recipe: Hummingbird Bundt Cake The Hummingbird Cake recipe was first submitted to Southern Living in 1978 by Mrs. L.H. Place the pot or bowl over (not in) a pot of boiling water. https://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe-1947027 Place one layer of the yellow cake on a cake plate and spread with icing. Set aside. Spread the fi lling over the layers, stacking all the layers. Spread it evenly all the way to edge of the cake. About the recipe. https://www.tasteofsouthern.com/sour-cream-coconut-cake-recipe This recipe for Southern Coconut Cake with Coconut Cream Cheese Frosting is perfect for celebrating holidays, special events, or Wednesday (just because). Butter and flour two or three 8-inch or 9-inch cake pans and line with … In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Your coconut cake journey begins with 2 mixing bowls. I've always been mostly pleased with recipes from Southern Living, but occasionally I come across one that's a huge disappointment. Cover this layer with 1 cup of the buttercream frosting. In a small saucepan, combine the sugar, corn syrup, and 2 tablespoons water. Spread 1/3 of the filling over the first cake round, letting the … Place one cake on a plate and top with frosting and sprinkle with 1/2 cup of coconut. Divide cake batter among three greased 9-inch round cake pans. Add the powdered sugar and beat until light and fluffy. Beat the eggs in, one at a time, until incorporated. Frost the entire cake with the remaining cream cheese buttercream and cover in the toasted coconut. Top with 1 cup of the frosting, spreading it evenly to the edges. Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. ¼ teaspoon salt. A cake mix makes this moist coconut poke cake super easy. To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl. Bake for 20 to 25 minutes or until golden. In a small bowl, whisk the egg whites, milk, and vanilla together just until blended. Bake 4 Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean. Fold in the sour cream, then gradually fold in the powdered sugar. Baker’s Coconut Cake Recipe: When I go to a family reunion, or maybe church homecoming, THIS is the type of Coconut Cake I want to see on the dessert table. Using an electric mixer with a large mixing bowl, cream butter and sugar together until light and fluffy. https://www.southernliving.com/desserts/cakes/vintage-cakes Stir in the vanilla. Line the bottoms with parchment paper and grease the paper. A time consuming recipe with a disappointing outcome. To assemble the cake, place one layer, flat side up, on an 8-inch cake round. It’s a good cake, but doesn’t call for freshly grated coconut. Frost the top and sides of the cake. Place the second cake on top and frost the outside entirely. Turn the electric mixer to medium-low speed and slowly pour the sugar syrup into the egg whites as you whip them, trying to avoid hitting the beaters, which might splatter. Add the butter and coconut milk and mix to combine. 1 cup of coconut milk. Cover this layer with 1 cup of the buttercream frosting. Continue to whip until the egg whites are almost stiff but droop slightly at the peak when the beater is lifted. In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes. It will only take a minute or two for you to leave your comments in the section below. If you prefer to make this cake completely from scratch, you may use my white buttermilk cake. The layers from that recipe … Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. One thing Southerners appreciate is a good dessert – especially when it is a Southern Coconut Cake topped with Coconut … It’s a good cake, but doesn’t call for freshly grated coconut. Cream together for about 8 more minutes. Place the cake in an airtight container or cover tightly with plastic wrap. This is an old family recipe. Share your memories and comments with us. Continue to cook until the syrup reaches 238°F, which will happen pretty quickly. Holes are poked in the warm coconut cake, then it is topped simple mixture of sweetened condensed milk and coconut cream. This should be very moist but not soupy. How To Store. https://www.allrecipes.com/recipe/274082/old-fashioned-coconut-cake In the top of a double boiler or in a metal bowl, combine the granulated sugar, egg whites, water, corn syrup, and salt; beat for 1 minute with an electric hand mixer. Add the butter and coconut milk and mix to combine. Rich's and its Magnolia Room restaurant are no more, but here is one of the recipes that made it famous. Follow the recipe from the step of poking holes on the top with a skewer or the handle of a wooden spoon after baking. Coconut is the doyenne of Southern layer cakes, a masterpiece of home cookery that has crowned dining room sideboards for more than a hundred years. Use the Copy Me That button to create your own complete copy of any recipe that you find online. Cake Ingredients: 3 cups (297g) sifted cake flour (sift before measuring) 2 teaspoons baking powder. Your Comments: If you decide to try our Sour Cream Coconut Cake Recipe, we’d love to know what you think of it. Spread 1/3 of the filling over the first cake round, letting the … Read More Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Once cake layers are cool, poke all over with a wooden skewer. Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This pound cake uses pure coconut extract, coconut milk, and shredded coconut to lend the best delicate coconut flavor. Line bottom of pans with parchment paper, and spray again. Add the second layer and repeat the process. Hello my Friends and Happy Father's Day to all the Wonderful Fathers out there! #coconutcakerecipe #sour #cream #holiday #christmas #easydinner #recipe #coconut #cake Home > Recipes > Southern Style Coconut Cake. Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Cook, beating constantly with mixer, about 7 minutes or until the frosting becomes fl uffy and stiff peaks form (tips stand straight). To assemble the cake, place one layer, flat side up, on an 8-inch cake round. https://www.yummly.com/recipes/southern-pineapple-coconut-cake I have another recipe for a Baker’s Coconut Cake here on Taste of Southern. Once cake layers are cool, poke all over with a wooden skewer. It is one of the best coconut cakes I have ever had! A super light and fluffy cake that will become a family favorite. Place the flour and sugar in a large bowl and blend with a mixer on low speed for 30 seconds to combine. Beat in the coconut cream and 1 1/2 teaspoons vanilla. The cake was dry and the filling too tart for a coconut Cake. Let the cake cool in the pans for 10 minutes. Add the second layer and repeat the process. Copyright © 2020 Loveless Cafe. Never lose a recipe again, not even if the original website goes away! Keywords: sour cream coconut filling, sour cream, coconut, cake, frosting, southern recipes. 4 egg yolks, well beaten *Beat until well combined, about 1 minute. The key to a delicious coconut pound cake is to use layers of coconut flavor. Remove the lid and insert a candy thermometer. Wiggins of Greensboro, North Carolina (and has since become the magazine’s most popular recipe).Mama approved of this spin on the classic Southern cake because of its relative ease and fuss-free hands-on time compared to the layered version—without sacrificing the … Sprinkle the cake with additional coconut. Combine the two in your mixer, along with coconut milk and shredded sweetened coconut. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixi… Southern Coconut Layer Cake With Divinity Icing is a guest recipe by Richard Sax so we are not able to answer questions regarding this recipe For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans; set aside. Prepare 3 9-inch cake pans with shortening and flour. Don’t skip the glaze and toppings! Thaw the packages of coconut. Unfortunately, this is one of them. It originally called for fresh grated coconut and coconut milk. Before pouring into the pan, stir in coconut extract and coconut. Cream butter until fluffy and then add sugar. (You’ll have to peek to see when it reaches a boil, but do not stir.). There are nine egg whites in the cake and the frosting, so if you don’t want to use up that many eggs in one cake, you could use a white cake mix and then make your own frosting. Let cool in … The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake. Place one cake layer on a cake stand or plate. Rich's always did a three-layer cake, with two layers of coconut filling, but some home cooks don't have three pans of the same size, so two would work just fine. Preheat oven to 350. Cover with the whipped cream cheese filling. Lightly grease and flour two 9 inch round cake pans or one 9x13 cake pan and set aside. One thing Southerners appreciate is a good dessert – especially when it is a Southern Coconut Cake topped with Coconut Cream Cheese Frosting. Crack the eggs into a small bowl. https://www.southernliving.com/food/kitchen-assistant/coconut-cake-recipes To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl. Set the pan over medium-low heat, cover, and slowly bring to a boil. Scrape the bowl, raise the speed to medium, and beat until light and fluffy, 2 to 3 minutes. Add the egg white mixture in two or three additions, scraping the bowl and blending thoroughly. Place the flour and sugar in a large bowl and blend with a mixer on low speed for 30 seconds to combine. When you are ready to frost the cake, make the frosting. Spread it evenly all the way to edge of the cake. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. Its a cake thats almost angelic and completely irresistible for the coconut fans in your life. Cover the cake completely with the remaining 2 cups coconut by sprinkling it on top and pressing it lightly onto the sides. Then sprinkle ½ cup of shredded coconut on top. Coconut cake is a big favorite in my husband's family. Line the bottoms with parchment paper and grease the paper. 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