coconut cake with chocolate frosting

ALL RIGHTS RESERVED. With the mixer set to low speed. Spread 1/3 of the frosting over bottom layer. Mound coconut in center, and … The cake will crumble if you try to handle it before it's completely cooled. round baking pans with parchment paper; grease paper. Stir in the shredded coconut. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. A big hit with all ages. Enjoy! Remove from heat. Your email address will not be published. When I take this beauty to family potlucks, he gets his coconut, too. Coconut Layer Cake with Coconut Chocolate Frosting March 25, 2009 Coconut layer cakes are often towering white pastries, generously coated with shredded coconut so that they resemble an earth-bound cloud. Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Line bottoms of two greased 8-in. Add the cocoa powder and melted chocolate and mix until well incorporated. Stir … Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. Beat in the eggs, one at a time, mixing well after each addition. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9×13 cake. Top with another cake layer. Pat shredded coconut on the sides and top of the cake. In this chilled mixing bowl, add the coconut cream. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Set aside to cool. 4 ounces (113 g) semisweet chocolate, finely chopped, ⅔ cup (56 g) unsweetened cocoa powder, plus more for dusting the pan, 2 tablespoons unsalted butter, cut into pieces, 4 ounces (113 g) semisweet chocolate, coarsely chopped, 4 tablespoons unsalted butter, cut into pieces, ½ to 1 cup (43-85 g) shredded sweetened coconut. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. The batter will be thick. Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. Beat in the vanilla. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Scrape down the sides of the bowl as needed. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use. This version of easy coconut frosting uses coconut milk instead of coconut … Divide the batter evenly between the 3 prepared pans. Peel the parchment paper off the bottoms before filling. Add the melted chocolate and cocoa powder and … Beat just until combined. Many wanted to try the interesting and unique creation after seeing how painstakingly the … And watch videos demonstrating recipe prep and cooking techniques. Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper. Remove from heat and place over an ice-water bath, stirring constantly, until … Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Frosting. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Make sure to discard any coconut water that's at the bottom of the can (if there's any!) Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Try this recipe for a delicious chocolate cake with a broiled coconut pecan frosting. Place over (but not in) a pot of simmering water; stir until melted. Cover with coconut. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Recipe for basic chocolate cake is from March issue of Food Magazine Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Taste of Home is America's #1 cooking magazine. 3 oz (89 ml) pastry stout ¼ cup + 2 Tbs Dutch-process cocoa powder 3 sticks of butter, room temperature ½ cup powdered sugar, sifted ½ tsp kosher salt 1 lb (454 g) melted and cooled semisweet chocolate squares (not morsels) Beat on medium 1-1/2 minutes. Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Get Coconut-Almond Layer Cake with Chocolate Frosting Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Assemble and frost the cake within 2 days. Place bowl in an ice-water bath. I took it to the … Bring it to room temperature just before serving. The filling between the cake layers is usually lemon, and the frosting is a fluffy vanilla-tinged affair. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Stir with a whisk and set aside. Stir until melted and smooth. You can also top the cake with additional malted candies or sprinkles if desired. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. round baking pans with parchment paper; grease paper. If you saw my “Let’s Chill” post from Labor Day, this is the cake with a slice missing that was sitting in the cake carrier with ice packs taped to it. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Using a serrated knife, slice cake horizontally into 3 layers. Use the other bowl of whipped cream to frost the entire cake. Slowly pour in the hot milk while whisking continuously. Easy Vegan White Cake with Chocolate Coconut Frosting {Gluten Free, Paleo Friendly} Cotter Crunch potato starch, baking soda, vanilla extract, powdered sugar, water and 10 more Pineapple Cake with Coconut Frosting Barefeet In The Kitchen The frosted cake can be frozen for up to 2 months. Place one of the cake layers on a serving plate, bottom side up. If you are in a hurry, carefully wrap the warm cake layers in plastic wrap and freeze them for 30 minutes to an hour to speed up the cooling process and make the layers easier to work with. Spray 3 8-inch round pans with nonstick spray. Take the third cake layer, even out the top and sides with a sharp knife if necessary and then place on top of the other two cake layers. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Preheat oven to 350°. Sprinkle with coconut and press coconut into sides immediately after frosting. Heat the oven to 325°F. Let the cake layers cool completely before you assemble the cake. Line the bottoms with parchment paper cut into a circle to fit the pan. When making the cake, make sure all the ingredients are at room temperature. Repeat with remaining pastry cream and top with the third cake layer. In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Spread the frosting over the top and sides of the cake. Stir until chocolate is completely melted. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through. I've made cookie butter frosting, salted caramel frosting, and 7-minute frosting.Each one was great but they come nowhere near as delectable as today's frosting. In the bowl of an electric mixer fitted with the paddle, cream the butter and sugar on medium-high for 3 to 5 minutes, until light and fluffy. Don't be afraid of the time; the cake has to cook and the custard and frosting … … Transfer to a bowl. Netizens thanked the user and her mother for sharing such a wonderful recipe. This is the cake you need to … Prepare the coconut buttercream frosting according to the recipe instructions. Vanilla Bean Cake with White Chocolate Ganache, Six-Layer Coconut Cake with Lemon Filling, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents, 1-1/4 cups coconut milk (about 10 ounces), 12 ounces white baking chocolate, chopped. Bring the coconut milk up to a simmer in a medium saucepan. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Tap out any excess and set aside. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. In a large bowl Your friends and … My husband adores coconut but not so much cake. Looking for a chocolate cake that's a little out of the ordinary? Remove from heat; gradually stir in confectioners' sugar until smooth. 2. Mix … Stir continuously until melted and smooth. Combine remaining oil and chocolate in a bowl. In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. Remove the cake from the oven and let cool completely in the pan on a rack before removing from the pan to frost. Double Chocolate Muffins with Raspberries. Spread between layers and over top and sides of cake. Pour batter into the prepared pans. Repeat, layering cake and frosting, finishing with frosting. Melt the chocolate and water in bowl over simmering water. You'll want to make sure you are using soft coconut oil, which replicates softened butter. Spoon ¼ cup of the chocolate glaze over the top of the cake. Chocolate Coconut Cake. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Cool completely and frost with no fail seven minute frosting. In a medium bowl, combine the flour, baking soda, and salt. The batter will blend together easier when all ingredients are at the same temperature. Sprinkle shredded coconut over the top. 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