Hello, I’m Elise. Today, I will show you a way to prepare toasted coconut cake w/ walnuts & cranberries recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to 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 is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Toasted coconut cake w/ walnuts & cranberries is something which I have loved my entire life.
To get started with this recipe, we have to 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:
- Make ready Cake
- Prepare 2 cup Cranberry juice
- Get 1 1/2 cup Dried cranberries
- Take 2 2/3 cup All purpose flour
- Prepare 2 1/4 Baking powder
- Take 1/4 tsp Baking soda
- Make ready 1/4 tsp Salt
- Get 3/4 cup Unsalted butter, softened
- Take 1 1/3 cup Sugar
- Prepare 6 Egg whites
- Prepare 1 1/2 tsp Vanilla
- Prepare 1/2 tsp Coconut extract
- Make ready 3/4 cup Buttermilk
- Take Frosting
- Prepare 1 tsp Coconut extract
- Make ready 3/4 cup Unsalted butter, softened
- Make ready 2 lb Powered sugar
- Prepare 1/3 cup Unsweetened coconut milk
- Take 1 1/2 cup Flaked coconut, toasted
- Take 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.
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