Toasted coconut cake w/ walnuts & cranberries
Toasted coconut cake w/ walnuts & cranberries

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, toasted coconut cake w/ walnuts & cranberries. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

While this toasted coconut cake recipe is perfect for the holidays, thanks to the addition of cranberries, there's really no wrong time to bake and serve This cake is my very favorite cake, so, I treat myself to it at Christmas time! Thank you so much for sharing all the deliciousness this cake brings to the table. Calling all coconut lovers: Kardea's fluffy cake is for you.

Toasted coconut cake w/ walnuts & cranberries is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Toasted coconut cake w/ walnuts & cranberries is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Get Cake
  2. Make ready 2 cup Cranberry juice
  3. Prepare 1 1/2 cup Dried cranberries
  4. Prepare 2 2/3 cup All purpose flour
  5. Make ready 2 1/4 Baking powder
  6. Get 1/4 tsp Baking soda
  7. Take 1/4 tsp Salt
  8. Take 3/4 cup Unsalted butter, softened
  9. Take 1 1/3 cup Sugar
  10. Get 6 Egg whites
  11. Take 1 1/2 tsp Vanilla
  12. Make ready 1/2 tsp Coconut extract
  13. Take 3/4 cup Buttermilk
  14. Prepare Frosting
  15. Make ready 1 tsp Coconut extract
  16. Make ready 3/4 cup Unsalted butter, softened
  17. Take 2 lb Powered sugar
  18. Take 1/3 cup Unsweetened coconut milk
  19. Get 1 1/2 cup Flaked coconut, toasted
  20. Make ready 1 cup Walnuts, chopped & toasted

Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. Like a Mounds bar in cake form, soooooo good!!! The most common toasted coconut cake material is soy.

Steps to make Toasted coconut cake w/ walnuts & cranberries:
  1. preheat oven to 350 fahrenheit. grease and flour 3 9-inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Delicious freshly baked coffee cake with toasted coconut and walnut topping on a white background Two cake stands filled with Easter cupcakes decorated with toasted shredded coconut and mini chocolate easter eggs. How To Make Awesome Toasted Walnuts! This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it's one of my my families favorites!

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