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 A coconut cake garnished with Peeps | |
| Type | Cake |
|---|---|
| Course | Dessert |
| Place of origin | United States |
| Region or state | Southern states |
| Main ingredients | White or yellow cake, icing, coconut flakes |
| Variations | Coconut poke cake |
Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes.
Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not call for coconut flavor in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract. [1] It is also common to brush the cakes with a simple syrup to make it more moist. Often the cake layers are filled with either a white frosting or coconut pastry cream. [2] Traditionally, the cake is frosted with a 7-minute frosting, but cream cheese icings and buttercreams are not uncommon. [2] Like the cakes, coconut flavor is not always a must in the frosting. One constant characteristic of coconut cake is the use of shredded coconut (often toasted and/or sweetened) to cover the frosting.
One popular variation of coconut cake is coconut poke cake. While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered. What makes it a "poke" cake are the holes made into the cake to act as pores to absorb a coconut liquid mixture or cream of coconut, such as CoCo Lopez. Afterwards, the cake is frosted with a whipped topping. [3]
Many Southerners also make non-traditional versions of coconut cake. One popular variation is to pair the coconut with other flavors, particularly by filling the cake with a lemon curd to add a tart flavor to a usually very sweet cake. Red velvet cake, another cake popular in the South, will sometimes have shredded coconut cover the cake. [4]
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Nowadays, however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share, but this is rare since the cost difference between fake and real tiers is minimal.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Red velvet cake is traditionally a red, crimson, or scarlet-colored layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color possibly due to non-Dutched, anthocyanin-rich cocoa, and possibly due to the usage of brown sugar, formerly called red sugar.
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
A layer cake or sandwich cake is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible.
Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners.
Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.
Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. It was invented or popularized by Emma Rylander Lane (1856-1904), a native and long-time resident of Americus, Georgia, who developed the recipe while living in Clayton, Alabama, in the 1890s. She published the original recipe in Some Good Things to Eat (1898). Her original recipe included 8 egg whites, 1 cup butter, 1 cup sweet milk, 2 cups sifted sugar, 3 ¼ cups sifted flour, 2 teaspoons baking powder, 1 tablespoon vanilla and called for the layers to be baked in pie tins lined with ungreased brown paper rather than in cake pans. The filling called for 8 egg yolks, 1 cup of sugar, 1/2 cup butter, 1 cup seeded raisins, 1 wine-glass of whiskey or brandy, and 1 teaspoon vanilla.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.
Dobos torte, also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice, too, is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
The following outline is provided as an overview of and topical guide to chocolate:
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the layers. It is one of the most popular cake variants in the Philippines, where mangoes are abundant year-round. Commercial versions are also available in large bakery chains like Red Ribbon Bakeshop and Goldilocks Bakeshop, as well as individual recipes from restaurants, often with unique names. It is very similar to crema de mangga, except that mango cake uses layers of chiffon cake not broas or graham crackers. The two recipes can sometimes be combined, however.
White cake is a type of cake that is made without egg yolks. White cakes were also once known as silver cakes.
