BRAZILIAN-STYLE MOIST COCONUT CAKE
This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
Provided by CookingMama
Categories World Cuisine Recipes Latin American South American Brazilian
Time 4h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
- Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
- Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
- When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 90.4 g, Cholesterol 65.2 mg, Fat 17 g, Fiber 2.5 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 201.8 mg, Sugar 63.5 g
MOIST COCONUT CAKE
My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight.
Provided by Cadillacgirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
- In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
- In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
- Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).
Nutrition Facts : Calories 586.8, Fat 29.6, SaturatedFat 15.3, Cholesterol 84.9, Sodium 388.6, Carbohydrate 75, Fiber 1.2, Sugar 62.6, Protein 7.2
MOIST COCONUT CAKE
This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.
Provided by Carolyn Bunkley
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
- Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
- Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
- Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
- Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
- Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g
BRAZIL, MOIST COCONUT CAKE
This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.
Provided by Mme M
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
- Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
- As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
- Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
- *note: if you use some sweetened coconut milk or cream, your result will be sweeter.
Nutrition Facts : Calories 657.9, Fat 38.8, SaturatedFat 25.5, Cholesterol 215, Sodium 305.4, Carbohydrate 66.5, Fiber 2.2, Sugar 32.6, Protein 13.2
MAMA'S ORANGE (OR LIME) & COCONUT CAKE
Here is the recipe for our orange (or lime) & coconut sponge cake. It is a moist, light, orange / lime flavoured sponge with just a hint of coconut. It keeps well in an airtight container for a week & can be frozen before icing (it freezes very well). This recipe is simple to make & not time consuming at all.
Provided by Um Safia
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.
- Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.
- Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
- Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
- Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
- Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.
- To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls.
EXTRA MOIST COCONUT CAKE
I love anything with coconut,so to say that I love this cake is not an exaggeration - it is very delicious!!
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
- Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
- With toothpick, make holes in cake at 1-inch intervals.
- Heat evaporated milk, sugar and flavoring and pour over cake.
- Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
- The next day spread whipped topping over top and sides of cake.
- Sprinkle on coconut.
- Refrigerate until ready to serve.
- May be served as is or topped with fresh strawberries or peaches.
Nutrition Facts : Calories 335.9, Fat 17, SaturatedFat 7.8, Cholesterol 16, Sodium 268.7, Carbohydrate 43.3, Fiber 1.4, Sugar 32.2, Protein 4.2
SUPER-MOIST COCONUT CAKE
Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.
Provided by Stoblogger
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Begin by choosing a cake pan recommended on the cake mix box.
- Preheat oven to 350°.
- Generously spray the cake pan with cooking spray and sprinkle with flour.
- Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
- Mix until moistened, but don't over mix.
- Pour into greased cake pan of your choice.
- Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
- If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).
Nutrition Facts : Calories 502.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 47.8, Sodium 470.8, Carbohydrate 79.6, Fiber 1.1, Sugar 56, Protein 5.2
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