Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Coconut Cake Recipe & Video

Printer Friendly Page

To me, layer cakes are for celebrations and this Coconut Cake is a real crowd pleaser. I love everything about it. From its' snowy white marshmallowy frosting that is enveloped in shreds of dried coconut, to the layers of moist and sweet butter cake sandwiched together with a tangy lemon curd. 

 

What is nice about this Coconut Cake is that you don't have to make everything on the day the cake is needed. For example, you can make the lemon curd several days (or up to a week) in advance. In fact, it is best if it's made at least a day ahead of time so the flavors have time to soften and mingle. Also, the cake layers can be made the day before, or you can even make and freeze the cake up to two weeks ahead of time. Now, while the coconut flavor in this dessert comes from the dried coconut sprinkled on the cake, you can add more coconut flavor by brushing the baked cake layers with some coconut milk. You can use either sweetened or unsweetened dried coconut and it can be either shredded or flaked. 

Lastly, we are covering the cake with a Seven Minute Frosting; that fluffy and satiny, meringue-type frosting that tastes like marshmallows. It is made by beating egg whites, sugar, corn syrup, cream of tartar, and water over a saucepan of simmering water until the frosting is thick with a fluffy consistency that holds soft peaks. Amazingly, this takes about seven minutes (hence its' name) although it may take longer if made on a humid day. Once it has cooled to room temperature it should be spread on the cake immediately and while the inside of the frosting will remain soft, you may notice that the outside tends to develop a thin crust as it air dries. You may also notice that after sitting the frosting does tend to become granular and that is why it is best to make and serve this cake the day it is made.

Note: You can make an excellent substitute for commerical buttermilk. Stir 1 tablespoon lemon juice or vinegar into 1 cup (240 ml) milk. Let stand at room temperature for about 10 minutes and it's ready to use.

Related Recipes You May Like

Chocolate Layer Cake

German Chocolate Cake

Hummingbird Cake

Chocolate Banana Cake

White Cake

Yellow Butter Cake

Lemon Curd: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or yogurt) (160 degrees F or 71 degrees C). (This can take about 10 minutes depending on the temperature of your simmering water.).

Remove from heat and, if needed, immediately pour through a fine strainer to remove any lumps. Stir or whisk the butter and lemon zest into the lemon curd. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (180 degrees C). Butter and flour two - 9 inch x 2 inch (23 x 5 cm) cake pans, and then line the bottoms of the pans with parchment paper.

Buttermilk Cake: In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions), beginning and ending with the flour.  

Evenly divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 27 to 30 minutes or until a toothpick inserted into the center of the cake comes out just clean and the cake springs back when lightly pressed in the center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: Put the egg whites, sugar, water, corn syrup, and cream of tartar in a stainless steel bowl. With a handheld electric mixer beat the mixture until the ingredients are well combined. Then place the bowl over a saucepan of simmering water. Continue to beat, on medium-low speed, for about 3 minutes. Then increase the speed to high and continue to beat for another 3 to 4 minutes or until the frosting forms soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick and of spreading consistency. Let cool to room temperature and then use immediately.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with dried coconut. If not serving immeditely, cover and refrigerate the cake.

Serves about 12 people.

View comments on this recipe on YouTube

 

 

Lemon Curd:

3 large eggs, at room temperature

1/3 cup (80 ml) freshly squeezed lemon juice (about 2-3 lemons)

1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)

3/4 cup (150 grams) granulated white sugar

4 tablespoons (55 grams) butter, at room temperature and cut into small pieces

Buttermilk Cake:

2 1/2 cups (325 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon salt

1 cup (225 grams) unsalted butter, at room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk, at room temperature

Frosting:

3 large egg whites (90 grams), at room temperature

1 1/2 cups (300 grams) granulated white sugar

1/4 cup (60 ml) cold water

1 tablespoon light corn syrup (or golden syrup)

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

Garnish:

2 cups (150 grams) sweetened or unsweetened dried coconut (shredded or flaked)

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC