coconut cake

Coconut Cake With Lemon Filling

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Coconut Cake with Lemon Filling

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Lemon filling (recipe follows)
  • Frosting (recipe follows)
  • Flaked coconut

 Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans, Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

 Lemon Filling:

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup grated lemon rind
  • 1/3 cup plus 1 teaspoon fresh Lemon juice
  • 2 eggs, beaten

 Combine first 4 ingredients in top of a double boiler; bringing water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 ¼ cups

 Frosting:

  • 2 cups sugar
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 cup water
  • 3 egg whites
  • 2 tsp. vanilla extract

 Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250 to 268 degrees F). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 ¼ cups

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Halloween

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Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Coconut Layer Cake

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Coconut Layer Cake

Cake:

  • 1 box French vanilla cake mix
  • Ingredients listed on cake mix package for preparing batter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut extract

Filling:

  • 2 cups sugar
  • 2 cups sour cream
  • 1 bag (14 ounces) sweetened flaked coconut (about 5 1/3 cups), such as Baker’s Angel Flake

Frosting:

  • 4 sticks (1 lb.) unsalted butter, at room temperature
  • 5 to 6 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut extract
  • 1 bag (7 oz.) sweetened flaked coconut (about 2 ½ cups)

Method:

For the cake: Grease and flour two 8-inch cake pans. Prepare the mix according to package directions, adding the vanilla and coconut extracts to the batter. Bake as directed. Cool the layers to room temperature and then split them in half horizontally with a large serrated knife to make a total of 4 layers. For the filling: In a large bowl, stir together the sugar, sour cream and coconut. Place one cake layer on a cake plate or pedestal. Cover with one-third of the filling. Repeat twice more, ending with a cake layer that is bare on top. For the frosting: In a large bowl, with an electric mixer on high speed, beat the butter until smooth and light, about 3 minutes. Add 4 cups of the powdered sugar, 1 cup at a time, beating until smooth after each addition. Quickly beat in the vanilla and coconut extracts. The frosting will be soft. Cover the top and sides of the cake with a thin, even layer of the frosting. This thin layer is called a crumb coat and helps prevent cake crumbs from mixing into the final layer of frosting. Beat in enough of the remaining 1 to 2 cups powdered sugar to make a stiff frosting. Spread over the top and sides of the cake. Sprinkle the coconut over the top and sides of the cake, pressing lightly to help it adhere. Let sit at room temperature until the frosting sets up a bit. Place the cake in an airtight carrier or cover with foil, taking care not dislodge the coconut. Refrigerate at least 2 days, preferably 4 days, before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

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coconut-chocolate-cake3
Coconut and chocolate is always a favorite.

Coconut Chocolate Cake

Ingredients:
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
¾ cup canola oil
¾ cup water
1 teaspoon vanilla extract

Filling:
2 cups flaked coconut
1/3 cup sweetened condensed milk
¼ teaspoon almond extract
1 can chocolate frosting

Method:
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with prepared chocolate frosting.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

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