Coconut Cake Recipe Biography
Source(google.com.pk)Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth don't whip!
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cake
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Food blogger Steve Gordon uses real coconut in this mouthwatering cake that would make Ava Gardner dash to the dessert table.
2 cups sugar
1 cup butter at room temperature
4 eggs, separated
1 cup evaporated milk
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon vanilla extract
pinch of salt
What you’ll need to make the icing
3 cups coconut
3 cups confectioners’ sugar
8 tablespoons heavy cream, approximately
1 teaspoon vanilla extract
When I was informed the March issue of Our State magazine would be called “The Movie Issue,” I might have been a little excited about it. My very first job ever was working for a local movie theatre behind the concessions stand selling popcorn and colas. Just thinking about the prices back then really tells me how old I am today. Yes Virginia, there was a time when BOTH drinks and popcorn could be had for less than fifty cents.
When I learned Ava Gardner would be featured on the cover of the issue, things just kept getting better. I knew she was born around Smithfield and knew about the Ava Gardner Museum. My family spent a few years in Smithfield before I was born and I’ve heard plenty of stories about that area.
I had the brilliant idea to run an Internet search to see if there was any mention of Ava Gardner’s favorite foods. Sure enough there was. True or not, one site mentioned that she loved coconut cake and fried chicken. I had my recipe ideas for the month. Now, I just needed a good coconut cake recipe to go with it.
When I go to a family reunion, or maybe church homecoming, this is the type of coconut cake I want to see on the dessert table. One look, and here’s what I imagine:
This coconut cake was made by a dear, older mother or grandmother who has been baking for years. Sure, she wants it to look good, but she’s more concerned with its taste.
Years ago this matron could make her cake look like something in a bakery window. Now, the years have taken a toll on her body. Her hands shake a bit these days as she adjusts layers and spreads the icing. Her legs don’t have the strength to stand at her table and fuss with it like she once did. She takes frequent breaks to rest, and then works on it a little more.
As a young child, she learned how to make this cake standing beside her own mother. She’s never used a recipe, though now her mind wonders if she’s somehow forgotten a key ingredient.
All through the years, she’s heard people talk about how great her cakes are. She just smiles, often looking downward as if embarrassed. But her heart is made happy as she tenders, “Thank you.”
Everybody watches out of the corner of their eyes when her cake arrives. Some even strain their neck a bit, to see exactly where it gets placed among the others on the banquet table. Hers will surely be the first empty cake plate on that table, and you have already devoured your slice in mind.
Is this the cake Ava Gardner enjoyed so much? We can’t know for sure, but it’s safe to say it’s possible. The recipe below comes from a little booklet distributed by the Franklin Baker Company with “Baker’s Coconut Recipes” printed on the cover. Dated 1924, it’s highly possible the recipe was popular during Ava’s youth. Who knows, maybe her mother made her coconut cakes using this very recipe. It’s fun to imagine!
The booklet called for “Baker’s Coconut, Southern Style.” This sweetened and canned coconut product is no longer available (that I could find), so we’re going to adapt the recipe a little with regards to the actual coconut used. I think you’ll enjoy the cake and I hope you give it a try.
Ready for a slice? Alright then, let’s get cooking.
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