Insert Peace Dove Cookies into top of cake. Slowly add powdered sugar, while continuing to beat until smooth. You can use a straw to make perfect little holes! Now start adding in butter, about 1/2 stick (4 tablespoons) at a time. Allow cake to cool. Refrigerate, uncovered, 1 hour. It’s important that you start with a very small amount and add more as needed. How do I make Dairy-free or Vegan Coconut Frosting? I am making, Lemon cup cakes with raspberry frosting. 2A Round Decorating Tip, Multicolor, © Shay Lachendro - What The Fork Food Blog. There are basically 5 steps for baking the cake, then one more for the homemade coconut cream cheese frosting. I substituted the egg white for duck whites, and used my organic farm fresh eggs for your light and fluffy frosting. I just want to double check a measurement. © 2020 i am baker. Easy Pineapple Sheet Cake-a moist, pineapple-studded cake drenched in a sweet, creamy coconut icing, with crispy toasted pecans on top. (I think chocolate would be amazing paired with this coconut frosting!). Do you have to refrigerate the icing afterwards or can it be left at room temp? By Julie Stein, Birmingham, Alabama. While cake is cooling, prepare the frosting by beating cream cheese and butter in a large bowl with a hand mixer (or a stand mixer) until smooth. This site uses Akismet to reduce spam. Other Buttercream Frosting Recipes To Try: Simple, creamy Coconut Frosting is a delicious way to enhance the flavor of your cakes, cupcakes, and other baked goods. Slowly add the powdered sugar, beating until smooth. Litters;lymmakes mouth greasy –. If you want to make this recipe into a vanilla frosting, use 1 tablespoon of Pure Vanilla Extract in place of coconut. We so appreciate your posts. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. How To Make Coconut Cake. Use for cakes, cupcakes, or your favorite baked goods! The consistency was still fine, if not a little more stiff than I expected, but the buttery taste was still a little strong. Yes, you heard me right. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. For dark chocolate, try 1/3-1/2 cup of cocoa. BEAT. Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract. So tell me, what’s the first thing you’ll make to put this frosting on? Add pasteurized egg whites and confectioners sugar to stand mixer fitted with paddle attachment. This is absolutely the MOST fluffy white coconut frosting you will ever make and by far the most delicious! I have a simple yet AMAZING recipe for the easiest coconut frosting! Today, I’m sharing a coconut frosting recipe that has quickly become one of my favorites. So what is it if not a Swiss Meringue? Recipe … Learn how your comment data is processed. This coconut frosting recipe is slightly different from the gluten free coconut cake frosting I posted before. It’s a real treat for coconut lovers! The day before making the cake, you will want to make the frosting and let it sit in the refrigerator overnight. 7-minute frosting always has a reputation for being finicky, but this 7-minute frosting is actually pretty easy. When I canner upon your recipe I gave it a whirl. About 1 hour at room temperature is usually long enough. This one is an American buttercream frosting made with real butter. My love for anything coconut is strong. This is by far my favorite way to achieve really white frosting and it works with most buttercream recipes! The longer you beat the softer the frosting becomes. Yes, I am making the Boob design! Lauren’s original recipe calls for 2 full pounds of butter and 16 ounces of confectioners sugar. This Easy Coconut Frosting goes perfectly on Coconut Cake! 1 cup sour cream ; 1½ cups sugar ; 12 oz canned or frozen shredded coconut ; Frosting. Your email address will not be published. This recipe looks amazing and my mind is blown about adding purple to get white!! We are always open to new flavors and technics. I am starting a mentor ship today. This version of easy coconut frosting uses coconut milk instead of coconut … I followed this exactly and mine turned out VERY buttery tasting. I let you know if it passes the poppie test. (4 sticks, 452g) softened unsalted butter. Frosting is to bakers as paint is to artists. Do not soften the butter too long. The Coconut Frosting. Egg whites, confectioners sugar, butter, and extract flavor. (And yes, you can make this a vanilla frosting instead! When you are done and have achieved white frosting, hold the spoonful up next to it. I’ll be sharing this recipe with my mom, or possibly just make it for both parents. This coconut cake recipe is one of our readers' all-time favorites. This cake is relatively easy to make with simple ingredients. The consistency? I used this Elegant White Cupcake recipe for my cupcakes, but you can absolutely make coconut cupcakes too! Read More…, KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White, Native Forest Organic Premium Coconut Cream, Unsweetened, Wilton Reusable Featherweight Decorating Bags Multipack, 16-inch (2-Pack), Cake Decorating Supplies, Wilton 402-2001 No. For the Cake: 6 eggs 1 1/2 cups coconut milk (good-quality, not "light") 7 tbsp. Stay tuned! But you run the risk of contaminated eggs… so I can’t advise that others do that. Can you use fresh country eggs for the icing. It’s a buttercream recipe that is based on royal icing. Design by Lindsay Humes. I wanted to substitute coconut oil for the crisco. To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Let’s take a look at how to make a coconut cake. I don’t want my Grand skills to die with me. Thank you! Do not beat above medium speed or for too long. Now, … Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. If you’ve never had it, it’s deliciously light and fluffy, similar to marshmallow cream, and it’s the perfect frosting for this coconut cake! It’s my father’s favorite so he’ll be the perfect judge. This cake is super easy to make. Did you make this recipe? I have a simple yet AMAZING recipe for the easiest coconut frosting! Let's make something great together! We are going to sell our skills at a silent auction for one year This will be exciting to see her learn and grow. If I were to make this into a chocolate buttercream, how much cocoa powder do I need to add to it? I’m subbing shortening for butter, so we’ll see. That way people know that they’re about to eat coconut and not just plain old vanilla frosting. Egg whites should be refrigerated before use or should be at room temperature before adding in the mixing bowl? Strawberry Triple Layer Cake – This delicious showstopper cake is … sweetened shredded coconut (baking type) 1 cup of sugar 1/8 tsp. Cream Cheese Frosting 10 mins Ratings. Leave a star rating and let me know in the comments! Don’t miss my tip for getting white buttercream… it’s so simple yet so effective! If you want to make a dairy-free/vegan version of this coconut frosting, replace the butter with 1/2 cup of vegan butter (I use soy free Earth Balance) and 1/2 cup of palm shortening (I use Nutiva). The vegan version of this frosting will be softer so start with adding 1 tablespoon of coconut cream. They look fabulous!! This easy coconut cake will give you a taste of the tropical. First of all, this recipe isn’t dairy free like the original. Stop the mixer and scrape down the bowl. Like a pile of butter on a cupcake. Best Fall Desserts Banana Cake With Banana Frosting 45 mins Ratings. I still think it’s crazy though that there are people out there who don’t like coconut. With mixing speed on low, gradually add the powdered sugar. It is important to use PASTEURIZED eggs for this recipe. It is extremely important to use PURE Coconut Extract and not imitation. However, it definitely has the smooth and silky texture that Swiss Meringue fanatics have come to know and love. Add a large amount of frosting to top and smooth with an offset spatula. You said 2 TABLESPOONS of coconut extract, not 2 teaspoons? Where I went wrong is not really testing out numerous recipes… not giving those classic versions a fair shot. I do! This is not the case for this copycat Swiss Meringue recipe! Tastes like straight butter- are you sure the proportions are right? Simple, creamy Coconut Frosting is a delicious way to enhance the flavor of your cakes, cupcakes, and other baked goods. Is it possible to add less butter?? (This frosting accepts food color beautifully!!) 1 (18.25-ounce) box yellow cake mix ; whole milk, as called for by the cake mix; ½ cup shredded sweetened coconut, for topping; Filling. The purple trick worked great but I wasn’t sure best time to do it. It just seems a little excessive so I thought I’d better get some clarification. I found that this amount of ingredients was perfect for my 5 quart KitchenAid and that it was plenty of frosting to cover a 2-layer cake or 24 cupcakes. To make this amazing coconut cake, you need four simple ingredients: White Cake Mix Cool Whip 2/3 can coconut MILK 1/2 Bag coconut. I love this buttercream. For a light chocolate, try 3-4 tablespoons. Let’s talk about getting white buttercream. Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting… This frosting gets fairly soft at room temperature. If you’re looking for dairy-free/vegan, keep reading, I’ve got that covered below! Any Shape: Use this cake batter for coconut bundt cake, coconut cupcakes, a 2 layer cake, 3 layer cake, or a coconut sheet cake. Add the coconut and vanilla extracts. Once all the butter is added, turn the mixer on high speed and let it whip for at least 5 minutes. Add the remaining powdered sugar and beat on low until combined. Every member of my family is so happy! ), When I saw Lauren’s Kitchens recipe for easy Swiss Meringue I was super excited to try it. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Recipe by: Cake adapted from The Girl Who Ate Everything and icing adapted from Missy Dew on Tasty Kitchen Yield: 24-28 servings Love coconut cake but don’t want to spend two days making a layer cake? Thanks for this! A few things to talk about. This site uses Akismet to reduce spam. I read and followed the instructions carefully and I made it deliciously! What exactly was horrible about it? 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