I plan to make this luscious coconut cake for Easter this year. I want desperately to find a little lamb cake pan- if you know of a place to purchase one- please do tell.
SCRUMPTIOUS COCONUT CAKE
Cake
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2-teaspoon salt
3/4-cup coconut milk
1-teaspoon lemon zest
1/2-cup unsweetened coconut
1 1/2 cups granulated sugar
½ cup of butter at room temperature
3 large eggs
Grease and flour 2- 9” round cake pans; set aside. Heat oven to 350°. Pour the coconut milk with coconut and lemon zest into a blender or food processor and process until coconut is finely chopped. Set aside.
Beat butter until light and creamy, gradually adding the sugar, in small amounts, scraping the bowl as needed with each addition. Add the 3 eggs, one at a time, beating well after each addition. Mix together the sifted flour, baking powder & salt. Add one-third of the flour mix to the beaten butter mixture. Then add half of the milk mix. Beat on low speed until blended. Repeat with a third of the flour, the remaining milk and end with the flour beating until smooth and fully incorporated. Scrape the bowl and continue beating on low speed for a few seconds.
Place batter into the prepared pans.
Bake for 25- 30 minutes, or until cake springs back when touched. Or try the toothpick test. Cool in pans for 10 minutes. Turn out on cake racks to cool. Let cool completely before frosting.
Cooked Coconut Frosting:
2 large egg whites
1 cup granulated sugar
1/2 cup water
2 (+) cups of unsweetened coconut
In heavy stainless pot, bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute. Uncover and continue to boil, stirring frequently, until hot enough to spin a thread when a little is dropped from a spoon, (around 230°) with a candy thermometer. Remove from heat and set aside. In the bowl of electric mixer whip the eggs until light, fluffy peaks form. Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks. When cakes are completely cooled, frost the first layer adding extra coconut if desired. Place the second layer on top of the first and frost the top and sides. Sprinkle fresh grated coconut over the top of the cake and toss coconut gently onto the sides.
Cake
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2-teaspoon salt
3/4-cup coconut milk
1-teaspoon lemon zest
1/2-cup unsweetened coconut
1 1/2 cups granulated sugar
½ cup of butter at room temperature
3 large eggs
Grease and flour 2- 9” round cake pans; set aside. Heat oven to 350°. Pour the coconut milk with coconut and lemon zest into a blender or food processor and process until coconut is finely chopped. Set aside.
Beat butter until light and creamy, gradually adding the sugar, in small amounts, scraping the bowl as needed with each addition. Add the 3 eggs, one at a time, beating well after each addition. Mix together the sifted flour, baking powder & salt. Add one-third of the flour mix to the beaten butter mixture. Then add half of the milk mix. Beat on low speed until blended. Repeat with a third of the flour, the remaining milk and end with the flour beating until smooth and fully incorporated. Scrape the bowl and continue beating on low speed for a few seconds.
Place batter into the prepared pans.
Bake for 25- 30 minutes, or until cake springs back when touched. Or try the toothpick test. Cool in pans for 10 minutes. Turn out on cake racks to cool. Let cool completely before frosting.
Cooked Coconut Frosting:
2 large egg whites
1 cup granulated sugar
1/2 cup water
2 (+) cups of unsweetened coconut
In heavy stainless pot, bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute. Uncover and continue to boil, stirring frequently, until hot enough to spin a thread when a little is dropped from a spoon, (around 230°) with a candy thermometer. Remove from heat and set aside. In the bowl of electric mixer whip the eggs until light, fluffy peaks form. Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks. When cakes are completely cooled, frost the first layer adding extra coconut if desired. Place the second layer on top of the first and frost the top and sides. Sprinkle fresh grated coconut over the top of the cake and toss coconut gently onto the sides.
Enjoy!
7 comments:
I love, love, love coconute cake!
Me too Steph.
I got a lamb cake a few years ago on eBay. Good luck!
I was trying to track you down to let you know about the bunnies you had asked about in my post: http://nancysdailydish.blogspot.com/2010/03/mr-mrs-hare-visit-roberts-woodland-by.html then I got sidetracked with this recipe. I was literally just thinking that I need a good coconut cake recipe a day or two ago! Thank you, thank you! I'll be trying this as well. A lamb pan would be so cute for this!
Ok, back to the bunnies. I bought them at least 8 years ago and I believe I got them at a local store here called Sunshine Warehous. They used to sell decorative items and now only home furnishings. The store is similar to Kirkland's. I'm on the net all time looking at various sites (ebay, etsy, bonanzle, etc.) and will keep those on my list and let you know if I find any. They are really cute...about 2' high or a tad taller.
Thanks for your sweet remarks and for this yummy sounding recipe!
Coconut cake will be great for Easter - yummy. They have a Wilton Standup Lamb cake pan at Amazon $10.73. You can do express shipping.
I love coconut cake too......never can get enough of it. And my Mother used to make those Lamb cakes. Soooo cute!
Hi..I was just doing some back reading. The lamb pan you would of wanted..is no longer being made. I have one and the cabin one. The recipe you wanted to make would not have been able to have been made in this pan. I wish I lived closer to share it with you..lol Try ebay or maybe post on the antique search sites.
Cindy from Rick-Rack and Gingham
Post a Comment