ULTIMATE COCONUT CAKE - MARTHA STEWART RECIPE - (4.5/5)

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Ultimate Coconut Cake - Martha Stewart Recipe - (4.5/5) image

Provided by ctozzi

Number Of Ingredients 32

Coconut Cake:
2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling (recipe below)
Coconut Cake Frosting
Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Robert Carter's Simple Syrup:
3/4 cup water
3/4 cup sugar
Coconut Cake Frosting :
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
Coconut Filling :
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut

Steps:

  • Coconut Cake : 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Robert Carter's Simple Syrup: Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting : 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Coconut Filling: 1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved 2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Shadia Afrin shathi
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I made this cake for my birthday and it was a huge success. Everyone loved it!


GetOliOFC
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This coconut cake is amazing! It's so moist and fluffy, and the frosting is the perfect balance of sweet and tangy. I highly recommend this recipe.


Jehnnyy Merizier
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The cake was a bit dry, but the frosting was delicious. I would recommend using a different cake recipe next time.


allahawaly
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I've made this cake for several parties and it's always a hit. It's a great recipe for special occasions or just for a weekend treat.


vusi dube
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This is my new favorite coconut cake recipe. It's so moist and flavorful, and the frosting is to die for. I will definitely be making this again and again.


Devon Black
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The cake was delicious, but it was a bit too rich for my taste. I would recommend using less butter in the frosting next time.


Jeffrey Smith
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Overall, this is a great coconut cake recipe. It's easy to make and the results are delicious. I would definitely recommend it.


Rogers Ganesan
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This cake was a disaster. The frosting was too runny and the cake was dry. I would not recommend this recipe.


Namatta Ronisha
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The cake was easy to make and turned out beautifully. The flavor was amazing and the frosting was the perfect complement. I will definitely be making this again.


MUHAMMAD IMRAN Muhammad Imran
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This is the best coconut cake I've ever had! The cake is so moist and fluffy, and the frosting is creamy and flavorful. I highly recommend this recipe.


Elliot T
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The cake was a bit too sweet for my taste, but the frosting was delicious. I would recommend using less sugar in the cake batter next time.


Mehak Meha
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I've made this cake several times and it always turns out perfect. It's a great recipe for special occasions or just for a weekend treat.


Rock Ster
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This coconut cake was a hit at my party. It was so moist and flavorful, and the frosting was the perfect touch of sweetness. I will definitely be making this again!