Best Amaretto Coconut Cake Recipes

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

PISTACHIO-COCONUT-AMARETTO CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees. Wrap the outside of a 9 inch springform pan with aluminum foil. Spray pan with nonstick coating (I like Baker's Joy).
• 2. Process pistachios, almonds and coconut until ground fine. I run the nuts and coconut through a colander to remove any bits of pistachio or almond that are not finely processed. Mix graham cracker crumbs, coconut, pistachios and almonds together and then add melted butter. Put the mixture into well-greased springform pan and work mixture about 1 inch up the side of the pan. Set aside.
• 3. Process pistachios, almonds and coconut until fine. Again, I use a colander to remove any bits not finely processed as I think this ruins the creamy texture of the cheesecake. Set aside. Beat the cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add the cream of coconut, whipping cream, coconut, pistachios, almonds, vanilla and amaretto (or almond extract) and beat until well blended. Pour filling into crust. I always use a water bath when cooking cheesecake for even cooking and to avoid cracking. Because it's hard to find a pan large enough to water bathe a 9 inch springform that will still fit in a standard oven, I use a large aluminum disposable roasting pan which works great. Bake until puffed and set in center, about 1 hour and 25 minutes NOTE: This is an estimate, you will need to constantly check after the hour and 25 minutes. If you are concerned about burning or overcooking the top of the cheesecake, light place a sheet of aluminum foil over the pan BUT be prepared to extend the cooking time by 20-30 minutes (it's worth it!) Transfer to a wire rack and cool completely, then cover and refrigerate overnight. After refrigerating run a paring knife along the edge of the cheesecake then carefully remove the sides.
• 4. Remove the cheesecake from the refrigerator. Pat dry to make sure there is no condensation on the surface of the cheesecake. In a large bowl, beat the cream cheese well then add mascarpone and mix well. Gradually add sugar and heavy cream. Whip until creamy. If too runny, add more cream cheese; if not creamy enough, add more heavy cream. When you have achieved the desired consistency, frost or pipe mixture onto the top of the cheesecake.

HALEKULANI HOTEL COCONUT CAKE

Steps:

• To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
• To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
• Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
• Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
• To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
• Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
• To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
• Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
• When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.