Coconut Cake Filling... Help

Baking By pinksugarcake Updated 12 May 2011 , 8:35am by Jennifer353

pinksugarcake Posted 10 May 2011 , 3:11pm
post #1 of 7

My bride wants her base layer 14" cake to be white cake with a coconut filling... I need a solid recipe and tastes good. I have thought about just adding some coconut flavoring and coconut to the buttercream and filling with that or making a custard (but I am nervous about structure with a custard).

Does anyone have a recipe they enjoy? Any help would be appreciated... its for this weekend!

6 replies
lholybee Posted 10 May 2011 , 3:23pm
post #2 of 7

The coconut filling on the WASC recipe doc is to die for! Here is the link

leah_s Posted 10 May 2011 , 3:31pm
post #3 of 7

bc + coconut extract/flavoring + toasted coconut. Tasty, quick, stable.

pinksugarcake Posted 10 May 2011 , 3:33pm
post #4 of 7

Thank you!!

pinksugarcake Posted 10 May 2011 , 3:37pm
post #5 of 7
Originally Posted by leah_s

bc + coconut extract/flavoring + toasted coconut. Tasty, quick, stable.

What's the best way to toast the coconut... dry pan in the oven until you start to smell it (like nuts) or in a pan on the stove?

TexasSugar Posted 10 May 2011 , 7:00pm
post #6 of 7

I made some icing using my regular buttercream recipe, coconut butter, coconut extract and then some malibu for the extra liquid. If I was doing a filling I'd probably add the toasted coconut in as well.

Jennifer353 Posted 12 May 2011 , 8:35am
post #7 of 7

I thought I had posted this the other day... obviously not or it didnt work. I have made coconut butter cream before jsut using butter sugar and coconut cream as the liquid and it worked really well. Obvioudly adding coconut will give texture too.

I have only ever toasted coconut in the oven as you describe. I'm sure you know to be careful because it can burn quickly in the end!

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