Post by Loupy on Oct 14, 2015 11:55:46 GMT -7
Coconut Cloud Cake
From: Kathy Sterling @ www.justapinch.com/
Sometimes you just want a cake that is light, yet flavorful. I was in such a mood recently and made this cake for my family, who loved it. We call it Coconut Cloud Cake as it is light and fluffy.
The blend of a classic white cake, infused with coconut and topped with a delicious whipped cream frosting and crowned with sweet coconut, how could it get any better?
This cake recipe is my "go to" white cake recipe that I use with a variety of toppings and icings. I think you will find it easy and versatile. Enjoy!
Prep time: 50 min
Cook time: 25 min
Serves 8-12 people
Ingredients
WHITE COCONUT CAKE
2 3/4 cup unbleached cake flour (I use Swans Down)
1 3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 large egg whites
1 large egg
1 cup heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can 15 ounces cream of coconut
COCONUT WHIPPED CREAM FROSTING
1 pkg 8 ounces cream cheese (room temperature)
1/2 cup granulated sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 cup heavy whipping cream
1 1/2 cup sweetened coconut, shredded (I use Baker's Coconut)
Directions
Step-By-Step
CAKE DIRECTIONS:
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
In a large mixing bowl, combine cake flour, sugar, baking powder and salt.
Mix on low speed to combine.
Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
In a separate small bowl, whisk heavy cream and extracts together.
Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
Pour batter into pan.
I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes.
Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
FROSTING:
Note: Cold mixing bowl and utensils work best when making the icing.
In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together.
Mix on medium speed until smooth, with no lumps.
Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes).
Scrape sides and bottom of bowl several times while mixing.
Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.
From: Kathy Sterling @ www.justapinch.com/
Sometimes you just want a cake that is light, yet flavorful. I was in such a mood recently and made this cake for my family, who loved it. We call it Coconut Cloud Cake as it is light and fluffy.
The blend of a classic white cake, infused with coconut and topped with a delicious whipped cream frosting and crowned with sweet coconut, how could it get any better?
This cake recipe is my "go to" white cake recipe that I use with a variety of toppings and icings. I think you will find it easy and versatile. Enjoy!
Prep time: 50 min
Cook time: 25 min
Serves 8-12 people
Ingredients
WHITE COCONUT CAKE
2 3/4 cup unbleached cake flour (I use Swans Down)
1 3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 large egg whites
1 large egg
1 cup heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can 15 ounces cream of coconut
COCONUT WHIPPED CREAM FROSTING
1 pkg 8 ounces cream cheese (room temperature)
1/2 cup granulated sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 cup heavy whipping cream
1 1/2 cup sweetened coconut, shredded (I use Baker's Coconut)
Directions
Step-By-Step
CAKE DIRECTIONS:
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
In a large mixing bowl, combine cake flour, sugar, baking powder and salt.
Mix on low speed to combine.
Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
In a separate small bowl, whisk heavy cream and extracts together.
Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
Pour batter into pan.
I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes.
Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
FROSTING:
Note: Cold mixing bowl and utensils work best when making the icing.
In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together.
Mix on medium speed until smooth, with no lumps.
Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes).
Scrape sides and bottom of bowl several times while mixing.
Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.
