I've just been told that I need to do a coconut cake for Thursday (which means Wed night). Anyone have good recipes for the cake(Preferably white), and what kind of frosting is best (7 minute, BC, IMBC, SMBC?) I'll be covering the outside of the cake in shredded buttercream. Please keep in mind that I don't have coconut flavoring, won't be able to get any before Wed, but i do have almond and vanilla. (I know, really low stock, I have to get on the ball on my flavorings LOL).
TIA
I can't help with the cake recipe, last coconut cake I made I used the coconut flavoring in my batter and only added the shredded coconut to the frosting, which was plain bc and it was delicious. I made a 3 layer 8" cake, frosting mixed with the coconut in between the layers, then on the top did the same thing and covered it with an extra layer of frosting so I could smooth and decorate the cake.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=926863
i know this may be too late...but....
if you can buy coconut milk in the can use that in any yellow or white cake recipe..use the canned coconut milk instead of the milk...then use any icing and the shredded coconut...
hope you can do it for the next one.
My favorite coconut cake recipe is
Lily's Coconut Cake
by Lily Gerson
1 cup unsalted butter (2 sticks), plus more for the pan
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups flour, plus more for the pan
2 teaspoons baking powder
Pinch salt
1 cup shredded coconut
Butter and flour pan. Preheat the oven to 350 degrees F.
Cream the butter until light and fluffy.
Add the sugar and continue to mix well.
Add the eggs 1 at a time and beat until incorporated.
In a bowl, whisk together the milk and vanilla.
In another bowl, whisk together the flour, baking powder, and salt.
Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
Stir the coconut into the batter.
Pour the coconut batter into the pan
Bake 50 minutes 325 for two small oval pans
Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve
*** Watch the bake time, different ovens bake at different temps****
This cake has a light coconut flavoring.
Here is mine...it's really good! (at least I think so 
)
http://www.cakeboss.com/CakeBossCoconutCake.aspx
Quote by @%username% on %date%
%body%