THE BEST EVER COCONUT BUNDT CAKE
Provided by Barbara Bakes LLC
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans.
- In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy. Add the eggs, vanilla, and coconut extract beat until smooth. Add the milk, beat on low speed to combine. Add the flour mixture and beat just until combined. Stir in the coconut.
- Pour the batter into the prepared pans. Bake for 50-55 minutes, until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a wire rack for 15 minutes.
- After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
- To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary.
- Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days.
SNOWY PINK COCONUT BUNDT CAKE
Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
- For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
- Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
- Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
- Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.
COCONUT BUNDT CAKE
This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!
Provided by Nikki
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.
- Pour into a bundt pan that has been greased and floured.
- Bake at 350 degrees F for 45 to 50 minutes.
- Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.
- Combine all ingredients in a mixing bowl and beat on high until smooth. Spoon frosting into a piping bag and pipe the frosting over the top.
- Sprinkle with toasted coconut.
EASY COCONUT POUND CAKE
"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.
COCONUT POUND CAKE
My grandchildren love this recipe for a coconut-flavored pound cake.
Provided by Janie Carter
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
- In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
- To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g
COCONUT CREAM POUND CAKE
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
Provided by Connie Bridges Mallard
Categories Desserts Cakes Wedding Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
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 and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g
COCONUT BUNDT CAKE
Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I've ever eaten!
Provided by Jodi
Categories Dessert
Time 1h20m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
- In a medium bowl, mix flour and flaked coconut. Set aside.
- In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
- Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
- Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.
COCONUT BUNDT CAKE
Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me.
Provided by Busters friend
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
- Stir 3 cups cake flour and salt in medium bowl to blend.
- Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
- Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
COCONUT BUNDT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a Bundt pan with nonstick baking spray and dust with flour.
- In a small bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
- Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
- Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
- In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Categories Cake Dairy Dessert Bake Easter Mother's Day Coconut Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
- Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
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.
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