what flavor of filling can I use for a coconut cake, that can be out of the fridge for a few hours without problem?
How about a coconut-pecan filling sorta like whats on a german chocolate cake:
Coconut Pecan Filling
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans
I LOVE nutella!! It goes so great with coconut. I have used it straight or mixed into buttercream and got great reviews on both.
I love lemon filling in mine...if I am in a hurry and want a cake for the family or I don't feel like making a lemon filling, I buy Libby's Lemon Meringue Pie Filling...
Since we have had HEB Plus open, they have a great jarred lemon custard that I have used from time to time as well...
This is my recipe,
1-2 cups (depends on how much filling you need) Raw Chip Coconut: put into a food processor and processed until small.
Soak it in a can of Coconut milk. Over night. When ready to use squeeze out the excess Coconut milk.
Mix in SMBC until blended.
There you have a really Coconutty filling!!!
I have a friend that always asks me for a pineapple filling with her coconut cake!
I take crushed pineapple (small can), drained
corn starch a heaping tablespoon
sugar to taste
Put fruit & sugar in saucepan heat til gently boiling. Take the corn starch and mix with water then drizzle into pineapple while boiling (like you would do to make a gravy) Stir until thickened. Remove from heat, let cool and use on cake. I use this same method for any fruit filling--great for those fruit that you cant find a premade filling or jam for!!
where do you get raw chip coconut?
What about lemon filing/custard?
A pineapple filling will be more than fine out of the fridge for a few hours.
I make this one all the time and it is really good. Even better if you make a coconut pastry cream and have a layer of that in there too and top it with coconut SMBC.. MMMMMMMMMMMMMMMMM like eating a pina colada (especially if you put a rum laced simple syrup on your cake)
1 large can crushed pineapple (drained)
1/2 cup sugar
1/8 teaspoon salt
3 or 4 tablespoons cornstarch (dissolved in the drained juice)
1 beaten egg yolk
1 tablespoon butter
Drain pineapple in fine sieve. Using back of spoon press as much juice through as possible. Set strained pineapple aside. Combine sugar, salt, pineapple juice, dissolved cornstarch, beaten egg yolk and stir well. Cook, stirring constantly, until thick. Remove from heat and stir in butter. When completely cool, add pineapple and stir well and chill for an hour.
there all greats filling.
I'm a pineapple filling girl & I've used the recipe jkalman listed. Ohh, it's sooo yummy!
I get my Raw Chip Coconut from CK Products, here is the link