Coconut Cake With Swiss Meringue Frosting Recipe

Coconut Cake with Coconut Meringue Buttercream …

WEBJun 29, 2017 · Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring …

Rating: 4.4/5(78)
1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
2. Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
3. 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.
4. Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.

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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 …

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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Coconut Layer Cake with Swiss Meringue Buttercream

WEBApr 18, 2019 · Whip over medium high speed for 5-7 minutes or until stiff peaks form. 5. Mix wet and dry ingredients: While egg whites whip, …

1. 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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Coconut Cake: Easy to make & so moist! Baking a …

WEBMar 24, 2020 · To make the coconut cake layers. Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans ** with non-stick …

1. Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
2. Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
3. Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
4. Add the coconut milk mixture to the flour mixture, and whisk together until smooth.

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