Hello, I am Jane. Today, I’m gonna show you how to prepare toasted coconut cake w/ walnuts & cranberries recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Toasted coconut cake w/ walnuts & cranberries is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook toasted coconut cake w/ walnuts & cranberries using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Toasted coconut cake w/ walnuts & cranberries:
- Take Cake
- Make ready 2 cup Cranberry juice
- Prepare 1 1/2 cup Dried cranberries
- Get 2 2/3 cup All purpose flour
- Take 2 1/4 Baking powder
- Take 1/4 tsp Baking soda
- Make ready 1/4 tsp Salt
- Prepare 3/4 cup Unsalted butter, softened
- Make ready 1 1/3 cup Sugar
- Get 6 Egg whites
- Take 1 1/2 tsp Vanilla
- Prepare 1/2 tsp Coconut extract
- Take 3/4 cup Buttermilk
- Take Frosting
- Take 1 tsp Coconut extract
- Take 3/4 cup Unsalted butter, softened
- Prepare 2 lb Powered sugar
- Get 1/3 cup Unsweetened coconut milk
- Take 1 1/2 cup Flaked coconut, toasted
- Prepare 1 cup Walnuts, chopped & toasted
Steps 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’s going to wrap it up with this exceptional dish toasted coconut cake w/ walnuts & cranberries recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
