Best 6 Coconut Chiffon Cake With Double Berry Filling And Vanilla Buttercream Recipes

COCONUT CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

COCONUT CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
• In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

SPARKLING BERRY CHIFFON

Steps:

• Put a strainer over a glass bowl. Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes. Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes. Strain into the glass bowl, press some plastic wrap on the surface and cool.
• Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools.
• Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks. Fold the cream into the cooled lemon mixture. Transfer the chiffon to a pastry bag; snip off the tip of the bag.
• Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops. Serve immediately.

CHIFFON CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
• Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk well.
• In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
• Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
• Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
• Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
• While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
• Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
• Cut off the tops of the cakes so the surfaces are flat and smooth.
• Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
• Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
• Enjoy!

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

COCONUT CAKE WITH COCONUT FILLING & BUTTERCREAM

Steps:

• 1. Make the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
• 2. In the bowl of a stand up mixer fitted with a paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixture on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
• 3. Bake until toothpick inserted into the centercomes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
• 4. Make the coconut filling: Combine the coconut custard and cream in a bowl and whip until soft peaks form.
• 5. Make the coconut buttercream: Beat the butter and confectioners' sugar in a standing mixer fitted with a paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt; beat until the buttercream is smooth.
• 6. Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the coconut simple syrup. Spoon one third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on top.