AWESOME KAHLUA CAKE
I have made this cake many times to serve to guests over the holidays and have always gotten rave reviews, it is one of the best Kahlua cakes and I have tried many different recipes over the years, your search will end after you make this cake! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 1 Bundt
Number Of Ingredients 12
Steps:
- Set oven to 350°F.
- Set oven rack to second lowest position.
- Generously grease and flour a bundt pan.
- In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
- Stir chocolate chips and walnuts.
- Pour into a greased and floured bundt pan pan.
- Bake at 350°F for 45-60 minutes, or until the cake tests done.
- For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
- Pour over cake.
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
CREAM OF COCONUT CAKE WITH CHOCOLATE-COCONUT GLAZE
One 15-ounce can of cream of coconut is just enough to make this simple, rich cake and glaze. Use coconut extract in the cake if you like a strong coconut flavor, or leave it out if you want a more subtly perfumed coconut cake. From the cookbook Cake Keeper Cakes by Lauren Chattman; posted at iVillage.com.
Provided by Pinay0618
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
- Combine the flour, baking powder, and salt in a medium bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
- Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
- Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Nutrition Facts : Calories 527.9, Fat 30.7, SaturatedFat 20.8, Cholesterol 177.9, Sodium 215.4, Carbohydrate 58.7, Fiber 2.4, Sugar 41.3, Protein 8
COCONUT POUND CAKE WITH GLAZE
I saw this recipe on one of the Cooking Shows and I thought it sounded delish! I plan on making it during the holidays. I thought I'd share it!
Provided by Brenda Byrd
Categories Other Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. FOR THE CAKE Preheat oven to 350 degrees Fahrenheit) In a large bowl, combine eggs, sugar and butter and beat with an electric mixer until light and fluffy, approximately 3 minutes
- 2. In a separate bowl combine flour, baking powder and salt and mix until powder like
- 3. Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in coconut and pecans.
- 4. Pour batter into a greased and floured Tube or Bundt Cake Pan.
- 5. Bake for 60 minutes, or until a knife or toothpick inserted in the center comes out clean.
- 6. FOR THE GLAZE: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over top. Dust with powdered sugar, let sit for 10 minutes, and eat warm!
AWESOME COCONUT CAKE WITH GLAZE
This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.
Provided by Mebriella
Categories Breads
Time 1h
Yield 1 pan, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Toast Coconut:.
- Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
- Cake:.
- Beat together sugar, oil, eggs, and coconut extract until well mixed.
- In a separate bowl, mix together buttermilk, baking powder, and baking soda.
- Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
- Gradually beat the flour mixture into the wet mixture until well mixed.
- Fold in the coconut and almonds.
- Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
- Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
- Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
- Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2
COCONUT GLAZE
Use this glaze for our Coconut Angel Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.
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LEMON BUNDT CAKE - THE COZY APRON
From thecozyapron.com
Reviews 12Category DessertCuisine AmericanTotal Time 1 hr
- To begin, gather and prep all of your lemon bundt cake ingredients according to the ingredients list above to have ready and organized for use.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl, and set aside these dry ingredients for a moment.
- To the bowl of a standing mixer fitted with a paddle attachment, add the softened butter, the sugar, and the zest of the two lemons, and begin creaming these ingredients together until nice and fluffy, about 2-3 minutes.
COCONUT BUNDT CAKE WITH COCONUT GLAZE FILLING – 5 BOYS BAKER
From 5boysbaker.com
Servings 16Estimated Reading Time 3 minsCategory Cakes & CupcakesTotal Time 1 hr 40 mins
- Combine all ingredients in saucepan over medium heat, stir until sugar is dissolved. Bring to a boil and cook 5 minutes. Remove from heat.
- Whisk powdered sugar, coconut milk and coconut extract in medium bowl until smooth. Pour over cooled cake.
EASY COCONUT CAKE (WITH GLAZE) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (18)Estimated Reading Time 5 mins
- Adjust oven rack to middle position and preheat oven to 350F/180C. Grease a 9x5-inch loaf pan.
- In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and rum. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool completely before adding the glaze.
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