Divide the batter evenly between the 3 prepared pans. Let the cake layers cool completely before you assemble the cake. 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. Line the bottoms with parchment paper cut into a circle to fit the pan. Beat on medium 1-1/2 minutes. 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 Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Sprinkle with coconut and press coconut into sides immediately after frosting. Looking for a chocolate cake that's a little out of the ordinary? round baking pans with parchment paper; grease paper. In a large bowl Remove from heat; gradually stir in confectioners' sugar until smooth. This version of easy coconut frosting uses coconut milk instead of coconut … 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. A big hit with all ages. Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Recipe for basic chocolate cake is from March issue of Food Magazine Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Use the other bowl of whipped cream to frost the entire cake. Bring it to room temperature just before serving. Preheat oven to 350°. Double Chocolate Muffins with Raspberries. In a medium bowl, combine the flour, baking soda, and salt. Pat shredded coconut on the sides and top of the cake. Assemble and frost the cake within 2 days. round baking pans with parchment paper; grease paper. Try this recipe for a delicious chocolate cake with a broiled coconut pecan frosting. For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. 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. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Mix … In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. 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. Repeat, layering cake and frosting, finishing with frosting. In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. Spray 3 8-inch round pans with nonstick spray. 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. Stir until melted and smooth. When I take this beauty to family potlucks, he gets his coconut, too. Melt the chocolate and water in bowl over simmering water. ALL RIGHTS RESERVED. Prepare the coconut buttercream frosting according to the recipe instructions. Mound coconut in center, and … 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. Place bowl in an ice-water bath. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Place over (but not in) a pot of simmering water; stir until melted. … This is the cake you need to … The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. With the mixer set to low speed. Enjoy! Bring the coconut milk up to a simmer in a medium saucepan. Spoon ¼ cup of the chocolate glaze over the top of the cake. Set aside to cool. You can also top the cake with additional malted candies or sprinkles if desired. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. Spread the frosting over the top and sides of the cake. Don't be afraid of the time; the cake has to cook and the custard and frosting … Make sure to discard any coconut water that's at the bottom of the can (if there's any!) (I don't have a double boiler!). Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Line bottoms of two greased 8-in. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. The cake will crumble if you try to handle it before it's completely cooled. Beat in the vanilla. Remove from heat and let cool for 5 minutes. 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. Remove from heat and place over an ice-water bath, stirring constantly, until … Your email address will not be published. Repeat with remaining pastry cream and top with the third cake layer. I took it to the … Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Add the cocoa powder and melted chocolate and mix until well incorporated. Spread 1/3 of the frosting over bottom layer. Frosting. 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. Add the melted chocolate and cocoa powder and … 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. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. 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. When making the cake, make sure all the ingredients are at room temperature. Transfer to prepared pans. Chocolate Coconut Cake. Combine remaining oil and chocolate in a bowl. My husband adores coconut but not so much cake. Pour batter into the prepared pans. 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. Transfer to a bowl. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. The batter will blend together easier when all ingredients are at the same temperature. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Taste of Home is America's #1 cooking magazine. 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. Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. In this chilled mixing bowl, add the coconut cream. 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. Peel the parchment paper off the bottoms before filling. Spread between layers and over top and sides of cake. Bake and cool as package directs. Leave wrapped and set on the counter to thaw slightly before use. The batter will be thick. Your friends and … Stir with a whisk and set aside. And watch videos demonstrating recipe prep and cooking techniques. Many wanted to try the interesting and unique creation after seeing how painstakingly the … Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. The filling between the cake layers is usually lemon, and the frosting is a fluffy vanilla-tinged affair. Scrape down the sides of the bowl as needed. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. Sprinkle shredded coconut over the top. 2. Using a serrated knife, slice cake horizontally into 3 layers. Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. 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 butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Place one of the cake layers on a serving plate, bottom side up. Remove the cake from the oven and let cool completely in the pan on a rack before removing from the pan to frost. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. Cover with coconut. Stir continuously until melted and smooth. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Slowly pour in the hot milk while whisking continuously. The frosted cake can be frozen for up to 2 months. Tap out any excess and set aside. Netizens thanked the user and her mother for sharing such a wonderful recipe. Heat the oven to 325°F. Cool completely and frost with no fail seven minute frosting. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. 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) Remove from heat. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Stir … Beat in the eggs, one at a time, mixing well after each addition. Stir until chocolate is completely melted. You'll want to make sure you are using soft coconut oil, which replicates softened butter. Beat just until combined. Stir in the shredded coconut. Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper. White chocolate frosting recipe photo by Taste of Home a large cake scraper, remove frosting from the pan a. Stir over medium heat until thickened, about 3 minutes if desired cake in the and! 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