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The World's Best Coconut Cake

Dessert

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90 replies to this topic

#31 freddurf

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Posted 08 September 2005 - 01:01 AM

[/quote]
Found the recipe, and it looks pretty solid. I'm going to maybe try and substitute half the buttermilk with coconut milk and give it a whirl.
[/quote]
Please let us know how this came out! I've tried her recipe as it is written and liked it, but I'd be interested in how your version came out.

#32 Wendy DeBord

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Posted 08 September 2005 - 07:22 AM

Ah, yes you can't use dissicated coconut (I don't even keep it around myself) as is, it is a sponge.

You can either moisten it by sprinkling h2o or try coconut milk until it becomes moist and sticky like the kind you find in grocery stores. Thats what I do if they accidently order in dry coconut at my work. I moisten it in a ziplock baggie............like if I was trying to color the coconut. Best yet, start with really moist coconut. I like the moist stuff you get at the grocery store...........it makes the best coconut baked goods, imo.

I know I descent from commonly accepted practices here, but I never/rarely use dissicated coconut. It's too dry!!! Only good for meringues. It has to take liquids away from your recipe to rehydrate. If not, you can't even taste it. I also don't like it's texture rehydrated as well as other moist consumer types of coconut.

Try a couple recipes comparing the two, I'll be shocked if you don't like the moist coconut more.

Also back to the carrot cake...........sans carrots.........it all depends upon your recipe. I make a super moist carrot cake that uses oil not butter and it isn't "cake like" it's very dense and moist.

#33 Sethro

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Posted 08 September 2005 - 09:18 AM

Ah, yes you can't use dissicated coconut (I don't even keep it around myself) as is, it is a sponge.

You can either moisten it by sprinkling h2o or try coconut milk until it becomes moist and sticky like the kind you find in grocery stores. Thats what I do if they accidently order in dry coconut at my work. I moisten it in a ziplock baggie............like if I was trying to color the coconut. Best yet, start with really moist coconut. I like the moist stuff you get at the grocery store...........it makes the best coconut baked goods, imo.

I know I descent from commonly accepted practices here, but I never/rarely use dissicated coconut. It's too dry!!! Only good for meringues. It has to take liquids away from your recipe to rehydrate. If not, you can't even taste it. I also don't like it's texture rehydrated as well as other moist consumer types of coconut.

Try a couple recipes comparing the two, I'll be shocked if you don't like the moist coconut more.

Also back to the carrot cake...........sans carrots.........it all depends upon your recipe. I make a super moist carrot cake that uses oil not butter and it isn't "cake like" it's very dense and moist.

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Very good point...I don't know why I was stuck on the dessecated coconut track!
If it's not a familly secret, can you post your carrot cake recipe?

#34 Wendy DeBord

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Posted 08 September 2005 - 07:31 PM

My recipe is at work..........I tried to find it online where I orginally found it, but didn't have any luck. I'll post it asap.

Have you found the Gartner recipe at Marthas?

What are you pairing with this?

Iga's (maybe it's Inga?) recipe is a lightish colored cake where as my suggestion of a variation on a carrot cake will still be dark like a fruit bread.

The thing is, that moist coconut contains alot of sugar and most pro's want to control that by using a non-sweetended coconut.
The only recipe where I really notice the sugar level in the moist coconut is when I make coconut macaroons, I do adjust down the amount of sugar I use in that recipe.

#35 Ling

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Posted 08 September 2005 - 08:53 PM

Ina Garten's coconut cupcake recipe

Here are some others you might be interested in trying:
Emeril's fresh coconut cake

coconut cake

coconut bundt cake

coconut pound cake

And lastly, I'm partial to this recipe, but I do make a few changes in my version. I scale down the ingredients for the cake by about a 1/4, as I like a higher ratio of filling to cake. Also, I increase the amount of sour cream by a few tablespoons, and use dessicated, unsweetened coconut in the filling. I prefer the finer texture.
Peninsula Grill coconut cake

#36 Sethro

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Posted 08 September 2005 - 11:03 PM

My recipe is at work..........I tried to find it online where I orginally found it, but didn't have any luck. I'll post it asap.

Have you found the Gartner recipe at Marthas?

What are you pairing with this?

Iga's (maybe it's Inga?) recipe is a lightish colored cake where as my suggestion of a variation on a carrot cake will still be dark like a fruit bread.

The thing is, that moist coconut contains alot of sugar and most pro's want to control that by using a non-sweetended coconut.
The only recipe where I really notice the sugar level in the moist coconut is when I make coconut macaroons, I do adjust down the amount of sugar I use in that recipe.

View Post



I found Ina's recipe last night, thanks. I'm going to test it tommorow, substituting coconut milk for buttermilk. Hopefully the change in acid levels doesn't majorly change the desired texture. I'll let you know the results, of course.
FYI that recipe actually calls for sweetened coconut flake, so it should be good to go as is.


Ina Garten's coconut cupcake recipe

Here are some others you might be interested in trying:
Emeril's fresh coconut cake

coconut cake

coconut bundt cake

coconut pound cake

And lastly, I'm partial to this recipe, but I do make a few changes in my version. I scale down the ingredients for the cake by about a 1/4, as I like a higher ratio of filling to cake. Also, I increase the amount of sour cream by a few tablespoons, and use dessicated, unsweetened coconut in the filling. I prefer the finer texture.
Peninsula Grill coconut cake

View Post



Thanks for the legwork! I'll check those out as well.

#37 alligande

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Posted 09 September 2005 - 04:50 AM

When using suoermarket coconut I dump it in a french cap / seive and rinse it untill it runs clear. I have found you end up with moist coconut without the sweetness

#38 tan319

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Posted 09 September 2005 - 06:20 AM

I like the soaking the coconut with coconut milk idea
I tried the carrot cake theory awhile ago, in a way.
I made the parsnip cake recipe of Sam Masons, as it appeared to be in that vein, then I went back and made the recipe with coconut and it was too dry.
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#39 freddurf

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Posted 09 September 2005 - 02:27 PM

I liked Ina's coconut cake, but after putting the leftovers in the frige, I found it to be too dense. The texture really changed. I'm not sure if letting it come back to room temp. would have solved this problem because I was having a sugar attack and had to have it now! Next time it sits on the counter until it's gone!

#40 Sethro

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Posted 09 September 2005 - 02:58 PM

OK, I just tried Ina's recipe.

First, I followed it to the tee, and it came out very moist, but not very "coconuty" and definetely not sticky.

Then I tried substituting coconut milk for buttermilk, and it came out noticeably worse, so scratch that. I think the solution for the flavor issue would be sticking with the buttermilk but adding a teaspoon or so of coconut extract.

Still, my main issue is the stickiness, or rather lack there of. I confess that I've never actually gone and tried to make a cake stickier, so I'm totally in the weeds.
I'm thinking about maybe just substituting some of the sugar with corn syrup or glucose, but I have absolutely no idea what that would do.
Anyone know anything about sticky-ing-up cakes?

#41 CanadianBakin'

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Posted 09 September 2005 - 08:30 PM

You might want to look at some sticky toffee pudding recipes and see if they can be adapted. They are usually served with a caramel sauce but it probably isn't necessary. Or some type of steamed pudding. I think those usually come out quite sticky too.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#42 lynsval

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Posted 09 September 2005 - 10:22 PM

I've been watching this thread for a couple of days and I have a recipe for a coconut carrot cake that everyone always loves. I just tell them it's carrot cake and don't tell them what kind of carrots. It calls for a 4 oz jar of baby food carrots! If you didn't like the idea of baby food, I suppose you could just steam some carrots and puree them in the food processor. It really is a very rich and filling cake and you just can't seem to stop eating it. If you would like the recipe, I can post it.
This is my first post here so I'm a bit nervous about posting a recipe when there are professionals around!!

Valerie

#43 Sethro

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Posted 10 September 2005 - 12:00 AM

I'm not on the official welcoming commitie by a long shot, but welcome and thanks for posting!

Post your recipe for sure.

#44 Ling

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Posted 10 September 2005 - 02:47 AM

I was flipping through an old issue of Bon Appetit today and Francois Payard had a really simple recipe for coconut cake. Basically, it was just coconut, sugar, and eggs (whisked over a double boiler, then combined with the coconut and sugar). I can post measurements tomorrow if you're interested. The cake baked, then layered with ganache.

#45 lynsval

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Posted 10 September 2005 - 08:15 AM

Thanks for the "unofficial" welcome, Seth!! Here is the humble recipe. You could add raisins if you wanted to, but that is probably a whole 'nother thread!!


Coconut Carrot Cake

3 eggs, lightly beaten
2 cups sugar
4 oz. jar baby food carrots
1 cup oil
1 cup crushed pineapple w/juice
2 cups AP flour
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp cinnamon
1 cup shredded coconut
1 cup walnuts, chopped

Frosting:
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
3 cup powdered sugar, sifted
2 tsp vanilla
1 cup walnuts, chopped

Mix all cake ingredients in large bowl until moist. Pour into 1-9 x 13 or 2-9-inch round oiled pans. Bake at 350 for 35 - 40 minutes or until it tests clean.

For Frosting: Combine cream cheese, butter and vanilla. Add powdered sugar one cup at a time, beating until smooth between each addition.

Cool cakes on rack. Frost then top with chopped walnuts. Can be served as is or frozen for later.

Serves 12

I hope you enjoy this. My family and co-workers love it.


On another note, I made the Coconut Cupcakes from Ina Garten for the 4th of July. I had coconut milk but no buttermilk. I substituted it straight across but put in a bit of vinegar because I was worried about not having the acid the original recipe called for. It worked great. Not sure that it was any better than the original recipe, but I liked the idea of using coconut milk to give it that extra punch of flavor. I also lightly toasted the garnish coconut. The adults went for those and they just kept getting better the longer they sat.

Valerie

#46 Sethro

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Posted 10 September 2005 - 09:20 AM

I was flipping through an old issue of Bon Appetit today and Francois Payard had a really simple recipe for coconut cake. Basically, it was just coconut, sugar, and eggs (whisked over a double boiler, then combined with the coconut and sugar). I can post measurements tomorrow if you're interested. The cake baked, then layered with ganache.

View Post


Mmmm that sounds like those Spanish style macaroons that are just milk, sugar, eggs and coconut. I would LOVE the measurements, please!


I also lightly toasted the garnish coconut. 
Valerie

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I've been baking them in a fleximold, and lining the bottoms with a thin layer of toasted coconut. They're going to have the tops layered off and then be served inverted so they're nice and neat looking.

#47 Sethro

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Posted 10 September 2005 - 01:16 PM

Success! We have achieved stickiness.

I tweaked the Ina Gartener recipe to my liking. Here's what I wound up with:


Coconut Sticky Cake

12oz butter
1c sugar
1tsp salt
1c light corn syrup
5 eggs
1+1/2tsp vanilla extract
2tsp coconut extract
2c cake flour
1+1/2tsp baking powder
1tsp baking soda
1c buttermilk
12oz sweetened flake coconut

Spray release and sugar molds. Preheat oven to 350.
Cream butter with sugar and salt.
Beat in Cornsyrup, followed by eggs and extracts.
Beat in 1/2 of the dry ingredients, followed by the buttermilk and then the remaing dry ingredients.
Fold in coconut flakes.
Bake for 24 minutes.
Cool, unmold and invert.


With this recipe I found no need to line the bottom of the molds with additional coconut. Additionally, the corn syrup seems to inhibit the height and doming enough so that its hardly necessary to level them. Yay!

#48 CanadianBakin'

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Posted 11 September 2005 - 08:40 AM

Sethro, thanks for sharing what you came up with! I'll have to add it to my "list of things to try". It sounds delicious. :)
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#49 amccomb

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Posted 29 September 2005 - 12:03 PM

I was going to suggest poking holes in the sake and soaking it with a mixture of sweetened condensed milk and coconut milk, sort of like a tres leches cake.

#50 ksaw29

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Posted 03 February 2006 - 10:37 PM

What, exactly, is the "idiot requirement"?

So simple that anyone can make it .. even me .. guess that answers your question ...

Voila, the recipe is here! :wink:

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Hi.....I tried getting the recipe but couldn't find it. I was directed to a list of forum topics which I couldn't find the recipe in. Can anyone help?

#51 sanrensho

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Posted 03 February 2006 - 10:51 PM

Hi.....I tried getting the recipe but couldn't find it.  I was directed to a list of forum topics which I couldn't find the recipe in.  Can anyone help?

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This seems to be the recipe you are looking for:

http://www.epicuriou...ws/views/105698
Baker of "impaired" cakes...

#52 ludja

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Posted 03 February 2006 - 11:08 PM

Here's a separate thread that started recently on The Peninsula Grill Ccconut Cake: click
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#53 ksaw29

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Posted 04 February 2006 - 10:56 AM

Thanks so much.

#54 pastrymama

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Posted 23 March 2006 - 06:36 PM

I just tried Sethro's cake recipe and I baked it in small 1 1/4 inch flexi molds. They came out great, make a great addition to my petit fours collection I'll probably put a dab of buttercream on top and a sprinkle of toasted coconut or maybe a bit of ganache. Thanks for the recipe.
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#55 Sethro

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Posted 24 March 2006 - 02:45 AM

My pleasure!

#56 SweetSide

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Posted 24 March 2006 - 04:26 AM

I was flipping through an old issue of Bon Appetit today and Francois Payard had a really simple recipe for coconut cake. Basically, it was just coconut, sugar, and eggs (whisked over a double boiler, then combined with the coconut and sugar). I can post measurements tomorrow if you're interested. The cake baked, then layered with ganache.

View Post


I'm late to the party but...

This recipe is also in Payard's book Simply Sensational Desserts. I made it as specified, and it was a little sweet, but otherwise fit the title of the book to a tee! The people I gave it too (and I've brought them dozens of my test runs) still keep mentioning it to me!

So delicious for something so simple.
Cheryl, The Sweet Side

#57 Amy Eber

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Posted 24 March 2006 - 04:41 AM

MOUNDS BAR CAKE

Preheat 350º
GANACHE
10 1/2 oz bittersweet chocolate, finely chopped
3 1/2 oz. milk chocolate, finely chopped
1 Tbs corn syrup (opt)
1 2/3 cups heavy cream

CAKE
4 large eggs
1 1/2 cups sugar
3 1/3 cups unsweetened, shredded coconut

TOPPING
1/3 cup unsweetened, shredded coconut, toasted in oven


To make ganache, place chocolate and corn syrup in a large bowl. Bring cream to a boil and immediately pour over chocolate. Whisk until smooth. Press plastic wrap directly onto chocolate and chill for 2 hours.

Prepare a 10 1/2 x 15 inch jelly roll pan by spraying with cooking spray and lining with parchment paper.. Lightly dust with flour.

Beat eggs and sugar together with whisk attachment. Place bowl over simmering water and continue whisking until mixture is warm to the touch. Remove from the heat and beat on high speed until tripled in volume (5 to 10 minutes)

Using a rubber spatula, fold in 3 1/3 cups coconut. Pour into prepared pan and bake 18 to 22 minutes, until lightly golden and toothpick comes out clean. Cool in pan on wire rack, about 15 minutes. Loosen with a knife then invert onto wire rack. Cool completely then carefully peel parchment off.

Trim edges and cut into three equal rectangles (10x5 inches). Ice layers with ganache and finish by coating top and sides with ganache and toasted coconut.



I'm looking for something similar to carrot cake, but a little more dense and gooey. I'm thinking if it had some texture (from desecated coconut) in it, that would be nice too.
It has to be sturdy enough to unmold from a flexipan.

Anyone have a recipe in the ballpark?

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#58 Kim Shook

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Posted 17 April 2006 - 11:40 AM

I made my very best ever coconut cake for Easter dinner yesterday. It is a recipe from epicurious.com that I made a few changes to and it was the hit of Easter dinner (that and the Gouda au gratin potatoes). The cake was incredibly moist and rich. I split the three layers (much easier to do than I imagined, by the way) and filled with lemon curd (I'll make my own next time), trimmed the cake on the sides, frosted, lined up bunny peeps on the side, dusted with coconut and topped with a little chocolate bunny. It was beautiful and delicious - I was so proud of myself, I felt a little ridiculous, actually :blush: !

Here's a link to the recipe: Coconut Layer Cake w/ Cream Cheese Frosting

#59 K8memphis

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Posted 17 April 2006 - 02:55 PM

Congratulations! It sounds like it looked & tasted great.

#60 cakedecorator1968

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Posted 17 April 2006 - 05:22 PM

Can i use a can of coconut milk instead of cream of coconut?





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