Hello, I’m Jane. Today, I will show you a way to prepare toasted coconut cake w/ walnuts & cranberries recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Toasted coconut cake w/ walnuts & cranberries Recipe
Toasted coconut cake w/ walnuts & cranberries is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Toasted coconut cake w/ walnuts & cranberries is something that I’ve loved my entire life.
To be with this recipe, we must first prepare a few ingredients. You can have toasted coconut cake w/ walnuts & cranberries using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Toasted coconut cake w/ walnuts & cranberries:
- Get Cake
- Take 2 cup Cranberry juice
- Get 1 1/2 cup Dried cranberries
- Prepare 2 2/3 cup All purpose flour
- Prepare 2 1/4 Baking powder
- Prepare 1/4 tsp Baking soda
- Take 1/4 tsp Salt
- Prepare 3/4 cup Unsalted butter, softened
- Get 1 1/3 cup Sugar
- Get 6 Egg whites
- Prepare 1 1/2 tsp Vanilla
- Make ready 1/2 tsp Coconut extract
- Make ready 3/4 cup Buttermilk
- Prepare Frosting
- Make ready 1 tsp Coconut extract
- Get 3/4 cup Unsalted butter, softened
- Take 2 lb Powered sugar
- Make ready 1/3 cup Unsweetened coconut milk
- Make ready 1 1/2 cup Flaked coconut, toasted
- Make ready 1 cup Walnuts, chopped & toasted
Instructions to make Toasted coconut cake w/ walnuts & cranberries:
- preheat oven to 350 fahrenheit. grease and flour 3 9-inch round cake pans.
- In medium saucepan bring cranberry juice to boil. Add dried cranberries and return to boiling. reduce heat and simmer for 1 minute remove from heat. let stand while preparing cake then drain.
- in medium bowl combine flour ,baking powder ,baking soda and salt. in large bowl combine 3/4 cup butter and granulated sugar. beat with electric mixer on medium speed until light and fluffy. With mixer on low, beat in egg whites, vanilla, 1/2 tsp coconut extract. Beat in flour mixture in 3 additions, alternating with buttermilk until combined. Divide evenly among cake pans.
- bake cake layers on 2 racks in center of the oven for 18 to 20 minutes or until toothpick inserted in center of each layer comes out clean. Cool completely.
- for frosting in a large bowl beat 3/4 cup butter with an electric mixer on medium until smooth. Gradually add 2 cups of the powered sugar, beating well. Slowly beat in coconut milk, and extract, add remaining powder sugar until fluffy.
- Place layer on cake plate. Spread frosting. Sprinkle with cranberries. Place second layer on top of filling, spread more frosting, top with walnuts, and coconut. Top with last cake layer, spread remaining frosting. Top with remaining coconut and walnuts.
So that is going to wrap this up with this distinctive dish toasted coconut cake w/ walnuts & cranberries recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
