DIRECTIONS. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Without turning off the mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Adapted from Jennifer Appel | The Magnolia Bakery Cookbook | Simon & Schuster, 1999, Allysa has had this coconut layer cake recipe for years. Preheat the oven to 325°F. cake. In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 … I shared a slice with my goddaughter, and she said, “It’s so good that it doesn’t make sense!” It really is! I get my eggs and butter and sugar measured out, and set aside the apple cider vinegar and bicarb soda to mix together at the very last second. The cakes themselves baked up beautifully and were easy to slice for layering -the recipe doesn’t call for that but I wanted more layers for smearing lemon curd and coconut filling. I made this cake for a get together at a friends house…it was wonderful! Then I mix the red food coloring with the cocoa and vanilla in a measuring jug, then the buttermilk and salt in another measuring jug. On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. My search is over. Preheat oven to 350 °. This is my go-to cake recipe. Magnolia Bakery Red Velvet Cake with Whipped Vanilla Icing. We did not care for the filling at all. If any of our readers have tried this, please do let us know. Hate tons of emails? Preheat the oven to 350°F (175°C). (But if I’m to be honest, I’ve had a piece 48 hours later, and it was perfectly fine.) Directions: In a medium-size saucepan, whisk the flour into the milk until smooth. Generously sprinkle the top of the cake with shredded coconut. Whisk in boiling water just until combined. I really enjoyed preparing it. I start out by mixing flour with cornflour in one bowl to make cake flour (1/2 cup cornflour and 3 cups plain flour). Learn how to cook great Magnolia bakery recipes . I’m delighted you find it so easy to make. This cake was a dream to make. For years I’ve tried to find a really soft coconut cake, instead of those heavy and greasy ones. ¼ cup (Cocoa . Stir in the vanilla extract. Simply Mix-Bake-Enjoy! I have been baking for years , and quite good at it. Julie, we haven’t tried this, so we really can’t say if it would work. Then enter your email address for our weekly newsletter. Set aside. Here you’ll find all my adventures in the kitchen, trials and errors, successes and failures. Add the eggs, 1 at a time, beating well after each addition. Immediately remove from the heat. Coconut Layer Cake Recipe © 1999 Jennifer Appel and Allysa Torey. And I will pass along your request to our excellent team leaders: Renee Schettler and Beth Price. I think you’re right to be concerned that any extra ingredients may impact the consistency of the frosting. There. We'd love to see your creations on Instagram, Facebook, and Twitter. You make a flour/milk paste by whisking them together on the cooktop until they become gloopy. 20 min 1 ora 40 min magnolia bakery pistachio cake Read recipe >> That’s the best kind of party dessert. My Recipe Box Menu Attach it below. Present the cake at the table with the sauce on the side to pour per slice. Perfect. And your photo…well, it’s gorgeous! I might try filled cupcakes this time – keep you posted! I added a small layer of the filling to the top of the cupcake, then I added the frosting and the toasted coconut, and it turned out really cute! 5 cups (625 g) powdered sugar measured and then sifted; 1 1/2 cups 3 sticks (339 g) unsalted butter, slightly cold; 1 cup (250 g) creamy peanut butter; 1 tablespoon (4.2 g) pure vanilla extract; 1/4 cup (57.75 g) heavy whipping cream; Pinch of coarse salt *This buttercream recipe makes enough to fill and cover your cake. In a medium saucepan over high heat, combine the water with the sugar and the cream of tartar. Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. A few things about the frosting: 1. Butter and flour a 9 ×13-inch pan. It’s my all-time favorite and I like to think that it can convince the most stalwart coconut hater to come to the good side. Which brings me to, would you mind making & posting a frosting recipe with either dry egg whites OR pasteurized egg whites from pasteurized eggs? springform pan on a double thickness of heavy-duty foil (about 18 in. Even a little bit of egg yolk can make the frosting not as fluffy. 2 sticks unsalted butter (8 oz), at room temperature, One (7-ounce) package sweetened shredded coconut, Sweetened shredded coconut, for sprinkling, Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting, Spanish Olive Oil Tortas ~ Tortas de Aceite. Laurie, you’re more than welcome! Line two 12-cup muffin tins with paper liners; set aside. It’s one of our favorites as well, Diana! Magnolia Bakery Red Velvet Cake with Creamy Vanilla Frosting, Desserts, Cakes We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Also, I noticed you added vanilla INSTEAD of coconut extract…do you think the vanilla is better? Felicia, I personally haven’t, but many people have made cupcakes from the recipe. Magnolia Bakery Classic Banana Pudding. Yield: 24 Servings. Thank you so much as I have never made a real coconut cake like this better and it is for a special lady in our church….. Hello, Donna. 2. Has anyone made cupcakes with this recipe? Butter and lightly flour three 9-by-2-inch round cake pans, then line the bottoms with waxed paper. Butter and lightly flour three 9-by-2-inch round cake pans, then … (And I will admit that I sampled quite a bit of the frosting before it made it on the cake!) Absolutely Fantastic! The scent is intoxicating! Thank you, Briseida! magnolia bakery's world cup-cakes, a popular New York cupcake chain, hit on a winning idea with their "World Cup-cakes, " which. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Heat on medium high heat, add the one cup of heavy cream. Dona, baking is such a precise science, it’s impossible to say without testing it but I wouldn’t try it. =). Then tell us. Preparation * Preheat oven to 350. I, too, love this cake. Hi I’m Jen and welcome to my blog. It’s a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the vanilla extract and set aside. YIELD: one 3 layer 9” cake or 2 dozen cupcakes. (The layer cake variation can be found in The Complete Magnolia Bakery Cookbook.) It’s originally from a woman named Kathy who lives in the Midwest. 1. Email the grocery list for this recipe to: Preheat the oven to 350°F (175°C). Heres a thread on Chow.com that might help. You’ve assembled the cake. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Preheat the oven to 350 degrees. Hi Denise, so glad you liked the cake. Set it aside while you make the frosting, which needs to be used to frost the cake immediately after it’s mixed. Was in the middle of beating my meringue frosting when my teenage son asked, “Are these unpasteurized eggs?” Which they were, and so I poured it all down the drain and made a butter cream frosting instead. I love this cake, but am I am wondering if I can use the filling to fill cupcakes instead of making a layer cake. For delivery in NYC, Chicago or LA, call 1.855.MBAKERY to place an order. In a glass measure, mix the milk and vanilla. Thanks for your reply! The filling was amazing and the frosting tastes SO good. Can’t wait to see the cupcakes. We don’t have sweetend coconut in Australia, suggestions? I’ve tried this recipe, and now I also make it as a wedding cake, and it’s a success. And no one will know the difference and everyone feels included! Get one of our Magnolia bakery recipes recipe and prepare delicious and healthy treat for your family or friends. Continue beating constantly on medium-high speed for about 5 minutes or until stiff peaks form but the frosting is still creamy. Combine the flours and add them to the batter in 4 parts, alternating with the milk and the vanilla extract, beating well after each addition. The flavor and texture of the cake were amazing, loved the coconut filling, and the frosting was delicious–like homemade marshmallow…I did not have self-rising flour so I used 2 3/4 cups of cake flour and added 3 tsp baking flour. The frosting was light and smooth and really fun to swirl around the cake. https://jenlovesfood.com/2019/02/12/magnolia-bakerys-red-velvet-cake Coconut milk has a different fat content, sweetness, and consistency than regular milk and I worry that the results may be too dense, sweet, and flat. Will skip the wax paper in the pan step next time and live dangerously. Then it’s fairly easy to follow the method without having to find yet another container to mix something in. 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