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. 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.
Cinnamon, shredded carrots, sugar… you get the drift. Typically, nuts (walnuts) are added to the cake batter and then used to decorate the as well. Coconut cake is an Easter and holiday favorite, but delicious any time. You can have Toasted coconut cake w/ walnuts & cranberries using 20 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Toasted coconut cake w/ walnuts & cranberries
- It’s of Cake.
- It’s 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.
- It’s 1/4 tsp of Salt.
- You need 3/4 cup of Unsalted butter, softened.
- Prepare 1 1/3 cup of Sugar.
- It’s 6 of Egg whites.
- Prepare 1 1/2 tsp of Vanilla.
- You need 1/2 tsp of Coconut extract.
- Prepare 3/4 cup of Buttermilk.
- It’s of Frosting.
- Prepare 1 tsp of Coconut extract.
- Prepare 3/4 cup of Unsalted butter, softened.
- You need 2 lb of Powered sugar.
- Prepare 1/3 cup of Unsweetened coconut milk.
- Prepare 1 1/2 cup of Flaked coconut, toasted.
- Prepare 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 step by step
- 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. I made cupcakes as well and added coconut to the batter and the frosting. Did you scroll all this way to get facts about toasted coconut cake? Well you're in luck, because here they come. Try this Toasted Coconut Cake W/lime Filling recipe, or contribute your own.
