Americas Test Kitchen Coconut Layer Cake Recipe

America's Test Kitchen Coconut Layer Cake Recipe

WebFeb 12, 2011 · 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with …

Rating: 4.5/5(7)
1. 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
2. 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
3. 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).

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Coconut Layer Cake America's Test Kitchen Recipe

WebA triumvirate of coconut products puts maximum coconut flavor in this classic, tender cake. SERVES 10 to 12 (Makes three 8-inch layers or …

Rating: 4.5/5(70)

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The Best Coconut Layer Cake Bakes by Brown Sugar

WebApr 28, 2021 · Preheat to 350°F (180°C). Place the all-purpose flour and the coconut flour in a medium bowl and whisk to combine and remove any …

Rating: 5/5(54)
1. Melt the butter in a small bowl, add 1 tablespoon of flour and stir together until it is smooth paste. With a pastry brush thoroughly coat the bottoms and sides of two 9-inch aluminum cake pans and line them with parchment paper.
2. The coconut coating can be toasted or untoasted. If toasting the sweetened coconut, preheat the oven to 350°F. Spread the coconut on a quarter sheet pan into a single layer and toast it until it is golden brown, 7-10 m minutes. Stir the coconut about half way though the baking time for even browning.
3. Preheat to 350°F (180°C).
4. This recipe makes 5 cups, enough for a 9-inch two-layer cake or an 8-inch three-layer cake.

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