Best 8 Black Walnut Coconut White Cake Recipes

BLACK WALNUT CAKE RECIPE

Steps:

• Sift your flour to have it ready. Set aside for now.
• Chop the black walnuts if needed.
• Place the butter in a large mixing bowl.
• Add the lard or shortening.
• Use a mixer to cream butter and shortening together for 3 minutes.
• Gradually add in the light brown sugar, mixing until smooth.
• Gradually add the granulated sugar, mixing until light and fluffy.
• Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
• Add flour, alternating with milk, beginning and ending with flour.
• Add butter nut flavoring, mix just until combined.
• Add the walnut pieces.
• Fold nuts into mixture by hand until combined.
• Grease and flour 3 - 8 inch cake pans.
• Divide batter between the 3 pans.
• Bake at 350F degrees for 20 - 30 minutes, or until cake tests done using a wooden toothpick.
• Remove from oven, place pans on wire rack and let cool for 10 minutes.
• Remove layers from pans, place layers on wire rack to cool completely.
• Black Walnut Butter Cream Frosting Instructions:
• Place the cream cheese, butter and flavoring in a large mixing bowl.
• Cream the ingredients together until smooth.
• Gradually add the confectioners' sugar. Stir slowly to avoid making a mess.
• Spread frosting between layers of cake, on sides, and on top.
• Enjoy!

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

WHITE COCONUT CAKE

Steps:

• Preheat oven to 325 degrees F.
• Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.
• Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour.
• In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.
• Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.
• Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
• Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
• Set in the refrigerator for 1 hour before serving.
• In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

WALNUT OVERLOAD, DARK CHOCOLATE & COCONUT CAKE

Steps:

• Cake Directions:.
• Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
• Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts.
• Add 1 cup boiling water ( stir).
• Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter.
• Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
• Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
• Cream Cheese Icing Directions:.
• Beat cream cheese until smooth.
• In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well.
• Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ).
• Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
• Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

WEST VIRGINIA BLACK WALNUT CAKE

Steps:

• Melt butterscotch morsels in water; cool.
• Sift together flour, salt, soda and baking powder; set aside.
• Add sugar gradually to butter, creaming well.
• Blend in eggs, one at a time, beating well after each.
• Blend in melted butterscotch morsels, mix well.
• Add dry ingredients alternately with buttermilk beginning and ending with dry ingredients. Blend thoroughly.
• Fold in black walnuts.
• Turn into two (9-inch) round layer pans well greased and floured lightly.
• Bake at 350 degrees for 30 minutes or until done. Cool.
• Filling: Combine sugar and cornstarch for filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk. Cook over medium heat. Stirring constantly, until thick.
• Remove from heat and add butter, coconut and black walnuts. Cool.
• Spread butterscotch filling between layers and on top to within 1/2-inch of edge.
• Frosting: Cream butter in bowl with wooden spoon until very soft. Slowly add sugar, mixing thoroughly; add a drop of milk at a time as mixture gets too stiff. Flavor with 1/4 teaspoon vanilla.
• For chocolate butter icing, add 1/2 ounce melted chocolate. The yolk of one egg will make yellow icing. Strong coffee instead of milk will make mocha icing. Using, of course, only one flavor at a time.
• Frost with Butter Frosting around sides and on top of cake to meet the filling.

BLACK WALNUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
• Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.