Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 okay everybody here is the recipe that you have requested. (tony, luella, i know this isn't in the anti cancer food list but everybody asked me, and to not share a recipe is a crime against humanity.) this is a traditional recipe, but i'm sure it can be made to be more healthful with some appropriate ingredient substitutions. the recipes for coconut preparation, the coconut milk, coconut cream and coconut extract are in my previous post. i'm serious, guys. even if you never make this cake, make sure that you make your own coconut milk, cream and extract. extremely versatile in the kitchen, and from what i've read, a great thing to mix with the oleander soup! love and blessings, sean. Ingredients 1 coconut Cake: Vegetable oil, for cake pan 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup fresh coconut milk 1/2 cup fresh coconut cream 8 ounces unsalted butter, room temperature 16 ounces sugar, approximately 2 1/4 cups 1 teaspoon coconut extract 4 egg whites 1/3 cup coconut water Frosting: 3 large egg whites 12 ounces sugar, approximately 1 3/4 cups 1/3 cup coconut water 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1 teaspoon coconut extract 1/2 teaspoon vanilla extract Grated coconut from 1 coconut, approximately 8 to 10 ounces Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside. Sift the flour, baking powder and salt into a large mixing bowl 3 times. Combine the coconut milk and coconut cream in small bowl and set aside. Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and tap to remove air bubbles. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and set. Cool the cake in the pans for 10 minutes then remove to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using. 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. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Sean. Are you a cook ? yamy yam, very profesioanal put together, thank you Hugs Mary - nationalrazor9 oleander soup Monday, January 12, 2009 6:02 AM coconut cake recipe okay everybody here is the recipe that you have requested. (tony,luella, i know this isn't in the anti cancer food list but everybodyasked me, and to not share a recipe is a crime against humanity.) thisis a traditional recipe, but i'm sure it can be made to be morehealthful with some appropriate ingredient substitutions. the recipesfor coconut preparation, the coconut milk, coconut cream and coconutextract are in my previous post. i'm serious, guys. even if younever make this cake, make sure that you make your own coconut milk,cream and extract. extremely versatile in the kitchen, and from whati've read, a great thing to mix with the oleander soup!love and blessings, sean. Ingredients1 coconut Cake:Vegetable oil, for cake pan14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups1 1/2 teaspoons baking powder1 teaspoon kosher salt1/2 cup fresh coconut milk1/2 cup fresh coconut cream8 ounces unsalted butter, room temperature16 ounces sugar, approximately 2 1/4 cups1 teaspoon coconut extract4 egg whites1/3 cup coconut waterFrosting:3 large egg whites12 ounces sugar, approximately 1 3/4 cups1/3 cup coconut water1/2 teaspoon cream of tartar1/4 teaspoon kosher salt1 teaspoon coconut extract1/2 teaspoon vanilla extractGrated coconut from 1 coconut, approximately 8 to 10 ouncesPreheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans.Line the bottom of each pan with parchment paper. Oil the parchmentpaper and then flour the pan. Set aside.Sift the flour, baking powder and salt into a large mixing bowl 3 times. Combine the coconut milk and coconut cream in small bowl and set aside.Place the butter into the bowl of a stand mixer and using the paddleattachment, cream on medium speed until fluffy, approximately 1minute. Decrease the speed to low and gradually add the sugar slowlyover 1 to 2 minutes. Once all of the sugar has been added, stop themixer and scrape down the sides. Turn the mixer back on to mediumspeed and continue creaming until the mixture noticeably lightens intexture and increases slightly in volume, approximately 2 to 3minutes. Stir in the coconut extract.With the mixer on low speed, add the flour mixture alternately withthe milk mixture to the butter and sugar in 3 batches, ending with themilk mixture. Do not over mix.In a separate bowl, whisk the egg whites until they form stiff peaks.Fold the egg whites into the batter, just until combined. Divide thebatter evenly between the pans and tap to remove air bubbles. Placein the oven on the middle rack. Bake for 40 minutes or until the cakeis light golden in color and set.Cool the cake in the pans for 10 minutes then remove to a coolingrack. Once the cakes have cooled completely cut across the equator ofeach to form 4 layers. Place the 1/3 cup coconut water into a smallspritz bottle and spray evenly onto the cut side of the 4 layers. Ifyou do not have a spritz bottle you may brush the coconut water onwith a silicone pastry brush. Frosting:Bring 1 quart of water to a boil in a 4-quart saucepan over high heat.Decrease the heat to medium to maintain a steady simmer. In themeantime, place the egg whites, sugar, coconut water, cream of tartarand salt into a medium size-mixing bowl. Place the bowl over thesimmering water and immediately begin beating with an electric handmixer set to low speed. Beat for 1 minute and then increase the speedto high and continue to beat for 5 minutes. Remove from the heat andbeat in the coconut and vanilla extracts for 1 minute. Allow thefrosting to sit for 5 minutes before using.Place approximately 3/4 cup of the frosting on the first layer ofcake, sprinkle with 1/2 cup coconut and top with the next layer.Repeat until you reach the top layer. Frost the top and sides of thecake and sprinkle with the remaining coconut. Refrigerate for at least30 minutes before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Why thank you! I'm flattered. :-)I'm not a chef by trade, only for my family. Treats like this one are few and far between in my house, though.Sent via BlackBerry by AT&T"Maria Stathopoulos" Mon, 12 Jan 2009 11:59:41 +1100<oleander soup >Re: coconut cake recipe Sean. Are you a cook ? yamy yam, very profesioanal put together, thank you Hugs Mary - nationalrazor9 oleander soup Monday, January 12, 2009 6:02 AM coconut cake recipe okay everybody here is the recipe that you have requested. (tony,luella, i know this isn't in the anti cancer food list but everybodyasked me, and to not share a recipe is a crime against humanity.) thisis a traditional recipe, but i'm sure it can be made to be morehealthful with some appropriate ingredient substitutions. the recipesfor coconut preparation, the coconut milk, coconut cream and coconutextract are in my previous post. i'm serious, guys. even if younever make this cake, make sure that you make your own coconut milk,cream and extract. extremely versatile in the kitchen, and from whati've read, a great thing to mix with the oleander soup!love and blessings, sean. Ingredients1 coconut Cake:Vegetable oil, for cake pan14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups1 1/2 teaspoons baking powder1 teaspoon kosher salt1/2 cup fresh coconut milk1/2 cup fresh coconut cream8 ounces unsalted butter, room temperature16 ounces sugar, approximately 2 1/4 cups1 teaspoon coconut extract4 egg whites1/3 cup coconut waterFrosting:3 large egg whites12 ounces sugar, approximately 1 3/4 cups1/3 cup coconut water1/2 teaspoon cream of tartar1/4 teaspoon kosher salt1 teaspoon coconut extract1/2 teaspoon vanilla extractGrated coconut from 1 coconut, approximately 8 to 10 ouncesPreheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans.Line the bottom of each pan with parchment paper. Oil the parchmentpaper and then flour the pan. Set aside.Sift the flour, baking powder and salt into a large mixing bowl 3 times. Combine the coconut milk and coconut cream in small bowl and set aside.Place the butter into the bowl of a stand mixer and using the paddleattachment, cream on medium speed until fluffy, approximately 1minute. Decrease the speed to low and gradually add the sugar slowlyover 1 to 2 minutes. Once all of the sugar has been added, stop themixer and scrape down the sides. Turn the mixer back on to mediumspeed and continue creaming until the mixture noticeably lightens intexture and increases slightly in volume, approximately 2 to 3minutes. Stir in the coconut extract.With the mixer on low speed, add the flour mixture alternately withthe milk mixture to the butter and sugar in 3 batches, ending with themilk mixture. Do not over mix.In a separate bowl, whisk the egg whites until they form stiff peaks.Fold the egg whites into the batter, just until combined. Divide thebatter evenly between the pans and tap to remove air bubbles. Placein the oven on the middle rack. Bake for 40 minutes or until the cakeis light golden in color and set.Cool the cake in the pans for 10 minutes then remove to a coolingrack. Once the cakes have cooled completely cut across the equator ofeach to form 4 layers. Place the 1/3 cup coconut water into a smallspritz bottle and spray evenly onto the cut side of the 4 layers. Ifyou do not have a spritz bottle you may brush the coconut water onwith a silicone pastry brush. Frosting:Bring 1 quart of water to a boil in a 4-quart saucepan over high heat.Decrease the heat to medium to maintain a steady simmer. In themeantime, place the egg whites, sugar, coconut water, cream of tartarand salt into a medium size-mixing bowl. Place the bowl over thesimmering water and immediately begin beating with an electric handmixer set to low speed. Beat for 1 minute and then increase the speedto high and continue to beat for 5 minutes. Remove from the heat andbeat in the coconut and vanilla extracts for 1 minute. Allow thefrosting to sit for 5 minutes before using.Place approximately 3/4 cup of the frosting on the first layer ofcake, sprinkle with 1/2 cup coconut and top with the next layer.Repeat until you reach the top layer. Frost the top and sides of thecake and sprinkle with the remaining coconut. Refrigerate for at least30 minutes before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 You are quite welcome Sean, thank you !!! - restrictionsapply oleander soup Monday, January 12, 2009 12:11 PM Re: coconut cake recipe Why thank you! I'm flattered. :-)I'm not a chef by trade, only for my family. Treats like this one are few and far between in my house, though. Sent via BlackBerry by AT & T "Maria Stathopoulos" Mon, 12 Jan 2009 11:59:41 +1100<oleander soup >Re: coconut cake recipe Sean. Are you a cook ? yamy yam, very profesioanal put together, thank you Hugs Mary - nationalrazor9 oleander soup Monday, January 12, 2009 6:02 AM coconut cake recipe okay everybody here is the recipe that you have requested. (tony,luella, i know this isn't in the anti cancer food list but everybodyasked me, and to not share a recipe is a crime against humanity.) thisis a traditional recipe, but i'm sure it can be made to be morehealthful with some appropriate ingredient substitutions. the recipesfor coconut preparation, the coconut milk, coconut cream and coconutextract are in my previous post. i'm serious, guys. even if younever make this cake, make sure that you make your own coconut milk,cream and extract. extremely versatile in the kitchen, and from whati've read, a great thing to mix with the oleander soup!love and blessings, sean. Ingredients1 coconut Cake:Vegetable oil, for cake pan14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups1 1/2 teaspoons baking powder1 teaspoon kosher salt1/2 cup fresh coconut milk1/2 cup fresh coconut cream8 ounces unsalted butter, room temperature16 ounces sugar, approximately 2 1/4 cups1 teaspoon coconut extract4 egg whites1/3 cup coconut waterFrosting:3 large egg whites12 ounces sugar, approximately 1 3/4 cups1/3 cup coconut water1/2 teaspoon cream of tartar1/4 teaspoon kosher salt1 teaspoon coconut extract1/2 teaspoon vanilla extractGrated coconut from 1 coconut, approximately 8 to 10 ouncesPreheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans.Line the bottom of each pan with parchment paper. Oil the parchmentpaper and then flour the pan. Set aside.Sift the flour, baking powder and salt into a large mixing bowl 3 times. Combine the coconut milk and coconut cream in small bowl and set aside.Place the butter into the bowl of a stand mixer and using the paddleattachment, cream on medium speed until fluffy, approximately 1minute. Decrease the speed to low and gradually add the sugar slowlyover 1 to 2 minutes. Once all of the sugar has been added, stop themixer and scrape down the sides. Turn the mixer back on to mediumspeed and continue creaming until the mixture noticeably lightens intexture and in creases slightly in volume, approximately 2 to 3minutes. Stir in the coconut extract.With the mixer on low speed, add the flour mixture alternately withthe milk mixture to the butter and sugar in 3 batches, ending with themilk mixture. Do not over mix.In a separate bowl, whisk the egg whites until they form stiff peaks.Fold the egg whites into the batter, just until combined. Divide thebatter evenly between the pans and tap to remove air bubbles. Placein the oven on the middle rack. Bake for 40 minutes or until the cakeis light golden in color and set.Cool the cake in the pans for 10 minutes then remove to a coolingrack. Once the cakes have cooled completely cut across the equator ofeach to form 4 layers. Place the 1/3 cup coconut water into a smallspritz bottle and spray evenly onto the cut side of the 4 layers. Ifyou do not have a spritz bottle you may brush the coconut water onwith a silicone pastry brush. Frosting:Bring 1 quart of water to a boil in a 4-quart saucepan over high heat.Decrease the heat to medium to maintain a steady simmer. In themeantime, place the egg whites, sugar, coconut water, cream of tartarand salt into a medium size-mixing bowl. Place the bowl over thesimmering water and immediately begin beating with an electric handmixer set to low speed. Beat for 1 minute and then increase the speedto high and continue to beat for 5 minutes. Remove from the heat andbeat in the coconut and vanilla extracts for 1 minute. Allow thefrosting to sit for 5 minutes before using.Place approximately 3/4 cup of the frosting on the first layer ofcake, sprinkle with 1/2 cup coconut and top with the next layer.Repeat until you reach the top layer. Frost the top and sides of thecake and sprinkle with the remaining coconut. Refrigerate for at least30 minutes before serving. Quote Link to comment Share on other sites More sharing options...
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