Coconut Cake With Swiss Meringue Frosting Recipe

Listing Results Coconut Cake With Swiss Meringue Frosting Recipe

Refrigerate cake about 30-60 minutes, leaving remaining frosting at room temperature. Remove from fridge and continue to frost, starting on the …

Rating: 5/5(1)
Total Time: 2 hrs 45 minsCategory: DessertCalories: 750 per serving1. 1. Heat oven and prep pans: Preheat oven to 350°F. Grease 2, 9 inch cake pans. Cover bottoms with a round of parchment to fit. Grease again. Coat pans in flour, tapping out excess.
2. 2. Mix dry ingredients: In a large bowl, combine flour, baking powder and salt.
3. 3. Beat fats and sugar: Add butter and sugar to the bowl of a standing mixer fitted with a paddle attachment. Beat over medium speed for about 5-7 minutes or until light and fluffy. Gradually pour in melted coconut oil while blending until emulsified. Transfer to another large bowl, if needed to whip egg whites.
4. 4. Whip egg whites: Add egg whites to a clean bowl of the standing mixer fitted with the whisk attachment. Whip over medium high speed for 5-7 minutes or until stiff peaks form.

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For the meringue, frosting, whip the egg whites with a pinch of salt until stiff and gradually stir in the sugar and the liqueur while still beating. …

Rating: 3/5(2)
Total Time: 3 hrs 45 minsServings: 1

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Directions Step 1 Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment …

Servings: 1Category: Cake Recipes1. Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
2. Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
3. Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
4. Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.

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1 teaspoon coconut extract 1 teaspoon vanilla extract Directions: For the cake: 1. Preheat the oven to 325 degrees fahrenheit. Grease and line …

Reviews: 9Estimated Reading Time: 6 mins

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In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the …

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The simple white cake stacked on heaping layers of 'fancy frosting' remains light and fluffy with each bite. The sweetened flakes within the batter suggests what its coconut flaked exterior provides: a deliciously classic …

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Stir together coconut flour, baking soda, baking powder, and salt. Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended. Stir in grated squash and coconut chips. Pour mixture into a greased 7x11 or 8x8 inch pan. …

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Low carb meringue frosting Fifth step: Whisk in the stand mixer Clean up the bottom of the bowl with a kitchen towel and place it immediately onto the kitchen machine. …

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In your mixing bowl, combine all of the ingredients except for the toasted coconut. Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy. Frost your …

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Coconut Cake with Swiss Meringue Buttercream Frosting & Rosettes. Yield: 4 layer (9-inch) cake or approximately 22 - 24 cupcakes. Coconut cake, probably my favorite …

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Your creating a Meringue with sugar and eggs whites in a kind of backwards way in order to completely dissolve the sugar, which makes the frosting silky smooth in texture. The …

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½ cup desiccated coconut unsweetened Instructions Make the Cake: Preheat the oven to 200C/400F degrees. Grease a square baking tin and line with parchment paper. In a …

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Place one layer on a cake stand, then use an offset spatula to frost the top of the cake with about 1/3 cup of the Swiss Meringue. Sprinkle 1/2 cup of the coconut flakes on top …

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I have a simple yet AMAZING recipe for the easiest coconut frosting! Save Print Rate Comment Ingredients 4 oz egg whites 2 cups (220g) confectioners sugar 2 tablespoons Pure Coconut Extract 1 lb (4 sticks, 452g) …

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Directions. Cake: Stir together coconut flour, baking soda, baking powder, and salt. Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended.

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Grease a 9” square cake pan and dust lightly with flour. Cream shortening and gradually blend in sugar. Beat until light and fluffy. Add egg yolks and beat until well combined. Blend in grated …

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Frequently Asked Questions

How do you make a cake with coconut milk and meringue?

I grabbed the cakes out of the oven, scraped the batter back in the mixing bowl, added the coconut milk and mixed. The cakes turned out beautifully and the frosting is to die for. I used powdered meringue and I was a little cautious about the egg white, worked perfectly.

How to make coconut frosting for a cake?

To make the frosting, just beat together the cream cheese, butter, and liquid sweeteners until light and fluffy. The cake tastes best with toasted coconut sprinkled on top of the frosting. Dried coconut can burn easily when baking so keep an eye in it while toasting. It should take about 3 to 5 minutes at 375°F for the coconut to turn golden brown.

Can i make swiss meringue frosting instead of butter?

(And yes, you can make this a vanilla frosting instead!) When I saw Lauren’s Kitchens recipe for easy Swiss Meringue I was super excited to try it. For years I have disliked Swiss and Italian meringue because when I tried them, they just tasted like butter.

How do you make a vanilla and coconut cake mix?

In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.

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