Toasted coconut cake w/ walnuts & cranberries. While this toasted coconut cake recipe is perfect for the holidays, thanks to the addition of cranberries, there's really no wrong time to bake and serve This cake is my very favorite cake, so, I treat myself to it at Christmas time! Thank you so much for sharing all the deliciousness this cake brings to the table. This is a fairly traditional carrot cake.
A toasted walnut cake filling turns any layer cake into something truly special, and toasting the walnuts for a Kentucky Derby chocolate walnut pie makes a decadent dessert even more irresistible. I made cupcakes as well and added coconut to the batter and the frosting. Coconut cake is an Easter and holiday favorite, but delicious any time. You can cook Toasted coconut cake w/ walnuts & cranberries using 20 ingredients and 6 steps. Here is how you cook it.
Ingredients of Toasted coconut cake w/ walnuts & cranberries
- Prepare of Cake.
- You need 2 cup of Cranberry juice.
- It’s 1 1/2 cup of Dried cranberries.
- You need 2 2/3 cup of All purpose flour.
- You need 2 1/4 of Baking powder.
- Prepare 1/4 tsp of Baking soda.
- Prepare 1/4 tsp of Salt.
- Prepare 3/4 cup of Unsalted butter, softened.
- It’s 1 1/3 cup of Sugar.
- Prepare 6 of Egg whites.
- Prepare 1 1/2 tsp of Vanilla.
- You need 1/2 tsp of Coconut extract.
- You need 3/4 cup of Buttermilk.
- It’s of Frosting.
- Prepare 1 tsp of Coconut extract.
- You need 3/4 cup of Unsalted butter, softened.
- You need 2 lb of Powered sugar.
- It’s 1/3 cup of Unsweetened coconut milk.
- You need 1 1/2 cup of Flaked coconut, toasted.
- It’s 1 cup of Walnuts, chopped & toasted.
Gluten-free coconut cake with walnuts gets a double dose of coconut from flaked coconut and coconut milk added Toasted Coconut-Topped Blueberry Cake. I have altered my grandmother's famous blueberry cake recipe to. Stove Top Method Place desired amount of coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
Toasted coconut cake w/ walnuts & cranberries instructions
- preheat oven to 350 fahrenheit. grease and flour 3 9-inch round cake pans..
- In medium saucepan bring cranberry juice to boil. Add dried cranberries and return to boiling. reduce heat and simmer for 1 minute remove from heat. let stand while preparing cake then drain..
- in medium bowl combine flour ,baking powder ,baking soda and salt. in large bowl combine 3/4 cup butter and granulated sugar. beat with electric mixer on medium speed until light and fluffy. With mixer on low, beat in egg whites, vanilla, 1/2 tsp coconut extract. Beat in flour mixture in 3 additions, alternating with buttermilk until combined. Divide evenly among cake pans..
- bake cake layers on 2 racks in center of the oven for 18 to 20 minutes or until toothpick inserted in center of each layer comes out clean. Cool completely..
- for frosting in a large bowl beat 3/4 cup butter with an electric mixer on medium until smooth. Gradually add 2 cups of the powered sugar, beating well. Slowly beat in coconut milk, and extract, add remaining powder sugar until fluffy..
- Place layer on cake plate. Spread frosting. Sprinkle with cranberries. Place second layer on top of filling, spread more frosting, top with walnuts, and coconut. Top with last cake layer, spread remaining frosting. Top with remaining coconut and walnuts..
If the coconut is sweetened it tends to brown faster so, it will take less time. Heading to the Improv in VA me Keith & Kevin Hodge was hungrey so I hit my ninja Ron up who lives here up. And he said say no more dude I got you. Try this Toasted Coconut Cake W/lime Filling recipe, or contribute your own. Did you scroll all this way to get facts about toasted coconut cake?
