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Category: |
Category: |
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Cake Batter |
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Ingredients: |
Ingredients: 4 1/2 cups all purpose cake flour
1 1/2 Tablespoons baking powder
2 1/4 teaspoon salt
15 ounces (3 sticks plus 6 Tbsps) unsalted butter
3 cup sugar
6 eggs
1 1/2 cups heavy cream
1 1/2 Tablespoons vanilla extract
1 1/2 Tablespoons coconut extract
OR 2 DUNCAN HINES WHITE CAKE MIXES--FOLLOW DIRECTIONS except use MILK instead of water.
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Directions: |
Directions:Preheat oven to 350 degrees.
Butter 3, 10 by 2 round cake pans and dust with flour. Line pan bottoms with parchment paper (grease and flour those too)
In large bowl, sift flour, baking powder and salt, set aside. Using electric mixer, cream butter and sugar, add eggs one at a time and beat well until light in color, Add cream and extracts and mix gently.
Fold in dry ingredients until well blended. Pour equally into prepared pans. Bake 35 minutes until golden and cake tester comes out clean from middle. Let cool. |
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Coconut Filling |
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Ingredients: |
Ingredients: 5 cups heavy cream
3 cups sugar
9 cups grated coconut unsweetened
4 sticks (1 pound) butter unsalted at room temp
1 teaspoon vanilla extract
4 Tablespoons cornstarch (if using frozen coconut add an extra Tbsp)
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Directions: |
Directions:Use large heavy-bottom saucepan--put cream, sugar, coconut, butter and vanilla and bring to boil, stirring often. Add cornstarch to thicken. Set aside until completely cool. This will take a long time--you can refrigerate overnight and bring to room temp the next day, and mix just a little with electric mixer, |
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Coconut Cream Cheese Frosting |
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Ingredients: |
Ingredients: 1 stick butter unsalted at room temp
1/2 cup cream cheese at room temp
1 teaspoon vanilla extract
2 1/2 cup confectioners' sugar
1 vanilla bean,split seeds only (I just add a little vanilla)
extra coconut for garnish, I press to sides
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Directions: |
Directions:Blend butter and cream cheese with mixer until light and fluffy. Add vanilla and mix well. At low speed add confectioners sugar and mix until smooth and creamy.
TO ASSEMBLE:
With a serrated knife cut each layer in half horizonally to make 6 layers. Place one layer on cake platter and spread filling--use alot because you have a lot! You want to use ALL of it. Continue stacking and topping each with filling. Spread frosting over top layer and sides. Sprinkle with extra coconut. |
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Personal
Notes: |
Personal
Notes: Per serving, 1,067 calories. With Duncan Hines cake mix(and I use milk instead of the water), you have reduced the calories.
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This recipe for Carroll Street Bakery Coconut Cake is from