Buttertart - Coconut Cake Question
- Wtg2Retire Dec 8, 2011 03:13 PM
In message http://chowhound.chow.com/topics/4651..., you stated:
And my sister-in-law made the coconut cake with condensed milk and Coco Lopez some kind soul posted on here earlier this year, yum yum is the only possible response to it.
) By buttertart on Dec 2, 2009 02:18 PM
Would you mind posting the recipe for the cake or giving a link where it can be found, please.
Maybe she was referring to this one I have posted about?
Coconut Cake Layers
Adapted From Perfect Cakes by Nick Malgieri
1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
1 ½ teaspoons baking powder
¼ teaspoon salt
12 tablespoons (1 ½ sticks) of unsalted butter, softened
1 1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 eggs at room temperature
2 egg yolks
½ cup Thai coconut milk
1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped
2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)
1. Set rack in the middle of the oven and heat to 350.
2. Stir together the flour, baking powder, and salt in a medium bowl
3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
Storage: If you are going to use the layers the day you bake them, wrap in plastic and keep keep at room temperature. Double wrap and freeze for longer storage.
Coconut Pecan Layers
Add ¾ cup (about 3 ounces) of chopped pecans along with the coconut
Hi there wtg2retire, just saw this, sorry! I couldn't find reference to a coconut cake on that thread (lots of swell cookies, though), and I've never made a coconut cake ever as far as I can recall (himself is not a coconut fancier). Might this be another poster's? Try Googling the phrase in quotation marks? Always at your service, sorry not to be this time.
I'm sure roxlet's cake below is transcendent in any case.
Could this be it? I've made this cake several times. It is delicious and fits your description.
I found it on the allrecipes.com website.
Coconut Poke Cake
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Criminy! It was me! Sorry sorry, was thinking about wrong SIL...yes, that's it, laytonj1. Thanks!
Thank you, laytonj for the recipe and buttertart for the verification. I also want to thank roxlet. I want to try both of these recipes. Love, love, love coconut.