coconut cake with chocolate frosting

Dic 26, 2020

(I don't have a double boiler!). Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. Using a serrated knife, slice cake horizontally into 3 layers. For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Transfer to prepared pans. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Add the melted chocolate and cocoa powder and … Double Chocolate Muffins with Raspberries. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. When making the cake, make sure all the ingredients are at room temperature. The frosted cake can be frozen for up to 2 months. Line bottoms of two greased 8-in. The cake will crumble if you try to handle it before it's completely cooled. Taste of Home is America's #1 cooking magazine. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. Beat in the eggs, one at a time, mixing well after each addition. Mix … ALL RIGHTS RESERVED. I took it to the … Spread the frosting over the top and sides of the cake. 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. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Place bowl in an ice-water bath. Spread between layers and over top and sides of cake. Cool completely and frost with no fail seven minute frosting. Your friends and … Try this recipe for a delicious chocolate cake with a broiled coconut pecan frosting. Frosting. Enjoy! Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. … Leave wrapped and set on the counter to thaw slightly before use. Line the bottoms with parchment paper cut into a circle to fit the pan. Beat on medium 1-1/2 minutes. Bake and cool as package directs. 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. 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. Add the cocoa powder and melted chocolate and mix until well incorporated. Remove the cake from the oven and let cool completely in the pan on a rack before removing from the pan to frost. 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. Scrape down the sides of the bowl as needed. 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) Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Let the cake layers cool completely before you assemble the cake. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Sprinkle shredded coconut over the top. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. Remove from heat and let cool for 5 minutes. Spoon ¼ cup of the chocolate glaze over the top of the cake. Many wanted to try the interesting and unique creation after seeing how painstakingly the … Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Pour batter into the prepared pans. Prepare the coconut buttercream frosting according to the recipe instructions. And watch videos demonstrating recipe prep and cooking techniques. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. My husband adores coconut but not so much cake. Repeat with remaining pastry cream and top with the third cake layer. Spray 3 8-inch round pans with nonstick spray. Stir with a whisk and set aside. A big hit with all ages. 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. Sprinkle with coconut and press coconut into sides immediately after frosting. Preheat oven to 350°. Netizens thanked the user and her mother for sharing such a wonderful recipe. Set aside to cool. Place one of the cake layers on a serving plate, bottom side up. Bring the coconut milk up to a simmer in a medium saucepan. Divide the batter evenly between the 3 prepared pans. Stir continuously until melted and smooth. Spread 1/3 of the frosting over bottom layer. Stir until chocolate is completely melted. round baking pans with parchment paper; grease paper. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Repeat, layering cake and frosting, finishing with frosting. Tap out any excess and set aside. Melt the chocolate and water in bowl over simmering water. Stir until melted and smooth. The batter will be thick. Place over (but not in) a pot of simmering water; stir until melted. 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. Pat shredded coconut on the sides and top of the cake. The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. Stir … The batter will blend together easier when all ingredients are at the same temperature. Remove from heat. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. When I take this beauty to family potlucks, he gets his coconut, too. The filling between the cake layers is usually lemon, and the frosting is a fluffy vanilla-tinged affair. In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Make sure to discard any coconut water that's at the bottom of the can (if there's any!) 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. Recipe for basic chocolate cake is from March issue of Food Magazine Don't be afraid of the time; the cake has to cook and the custard and frosting … Bring it to room temperature just before serving. 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. This version of easy coconut frosting uses coconut milk instead of coconut … Stir in the shredded coconut. Mound coconut in center, and … Remove from heat; gradually stir in confectioners' sugar until smooth. Chocolate Coconut Cake. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. Use the other bowl of whipped cream to frost the entire cake. In a large bowl In this chilled mixing bowl, add the coconut cream. Transfer to a bowl. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Your email address will not be published. Heat the oven to 325°F. This is the cake you need to … Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. 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. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. 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. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Peel the parchment paper off the bottoms before filling. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through. Assemble and frost the cake within 2 days. Cover with coconut. 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. You can also top the cake with additional malted candies or sprinkles if desired. 2. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. round baking pans with parchment paper; grease paper. Beat in the vanilla. Combine remaining oil and chocolate in a bowl. 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. 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. With the mixer set to low speed. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Beat just until combined. Top with another cake layer. 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 cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. 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. 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 … Slowly pour in the hot milk while whisking continuously. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. In a medium bowl, combine the flour, baking soda, and salt. Looking for a chocolate cake that's a little out of the ordinary? The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use. 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