COCONUT CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside.
- Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla.
- Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix.
- Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely.
- To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans.
WALNUT-COCONUT-APPLESAUCE COFFEE CAKE
One of my favorite coffee cakes, made even more delicious using Mott's® Natural Applesauce.
Provided by Deb C
Categories Trusted Brands: Recipes and Tips
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine applesauce, white sugar, brown sugar, eggs, and vanilla extract together in a bowl. Whisk flour, baking soda, salt, and cinnamon together in a separate bowl. Add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. Fold coconut and walnuts into batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. Cool on a wire rack. Dust coffeecake with confectioners' sugar.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 63.2 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 355.7 mg, Sugar 40.8 g
COCONUT STREUSEL COFFEE CAKE
This is a dandy cake just right for serving with coffee or even for dessert. There's a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.
Provided by evelynathens
Categories Breads
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
- Preheat oven to 350°F.
- For the streusel: In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant. Be careful not to burn. Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan. Reserve other half.
- For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest. Set aside.
- In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula. Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
- Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
- Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture. Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
- Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Allow to cool 20 minutes before removing from pan.
Nutrition Facts : Calories 489, Fat 24.9, SaturatedFat 13.2, Cholesterol 98.5, Sodium 457.6, Carbohydrate 62.4, Fiber 2.3, Sugar 39.7, Protein 7
COCONUT COFFEE CAKE
Make breakfast and brunch better with coconut coffee cake! Tender coconut cake with a cocoa sugar streusel and a coconut glaze. To die for!
Provided by How Sweet Eats
Categories Dessert
Time 2h
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key or use a nonstick baking spray with the flour in it.
COCONUT COFFEE CAKE
Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California
Provided by cookiedog
Categories Breads
Time 1h10m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
- Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
- In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
- Bake in a 350 oven for 50 minutes or until done.
Nutrition Facts : Calories 260.3, Fat 11.9, SaturatedFat 5.5, Cholesterol 30.3, Sodium 381.1, Carbohydrate 35.4, Fiber 1.3, Sugar 20.1, Protein 4
TOASTED COCONUT COFFEE CAKE
So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 1 9" coffee cake
Number Of Ingredients 12
Steps:
- Coffee-cake topping:
- Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
- Batter:
- Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
- Cake:
- Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!
COCONUT COFFEE LIQUEUR CAKE
Awesome cake if you like the flavors of coffee and coconut.
Provided by Craig Lonsdale
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
- With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
- Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 64 g, Cholesterol 44.9 mg, Fat 22.1 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 13 g, Sodium 532.9 mg, Sugar 43.2 g
WALNUT-COCONUT COFFEE CAKE
In Livingston, Texas, Doris Jones bakes this moist morning treat for her friends and family. "My grocer likes me to bring him this coffee cake when I stop by," she relates. "He says it's the best."
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 410 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
TROPICAL COFFEE CAKE
"My aunt gave me this appealing recipe she often doubles for large groups," writes Alisha Juhnke from her home in Lebanon, Oregon. "Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household."
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple., Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 393 calories, Fat 19g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 261mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT COFFEE LIQUEUR CAKE
This tasty cake is so easy to make. I love the simplicity of this recipe. The results will certainly please you. A lovely tall, moist cake, with a nice crumb is waiting to be enjoyed.... by ....You!
Provided by Baby Kato
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Make cake mix according to instructions on package.
- Add the instant coffee and mix well.
- Pour the batter into 2 greased and floured 9 inch cake pans.
- Bake according to instructions on package.
- Place on wire rack to cool completely.
- With a large serrated knife, split each cake horizontally to make 4 layers.
- Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
- Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
- Spread 1/3 of the pudding between each layer of cake as you assemble it.
- Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
Nutrition Facts : Calories 521.4, Fat 31.4, SaturatedFat 15.1, Cholesterol 95.7, Sodium 620.4, Carbohydrate 57.5, Fiber 1.8, Sugar 40.9, Protein 6.8
TOASTED-COCONUT STREUSEL COFFEECAKE
Steps:
- Make the streusel:
- In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the coconut and reserve the streusel.
- Make the cake batter:
- In a bowl with an electric mixer cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and the vanilla and beat the mixture until it is combined well. In another bowl whisk together the flour, the baking powder, the baking soda, and the salt, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the coconut.
- Spoon half the batter into a buttered and floured tube pan, measuring 10 inches across the top and about 4 inches deep, with a removable bottom, spreading it evenly. Sprinkle half the reserved streusel over the batter and spoon the remaining batter into the pan, spreading it carefully over the streusel. Sprinkle the remaining streusel over the top and bake the cake in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until the tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, remove the tube section from the pan, and run a thin knife under the cake to release the bottom. Lift the cake off the tube section of the pan with 2 long spatulas, let it cool completely on the rack, and transfer it to a serving plate.
BLUEBERRY COCONUT COFFEE CAKE
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
Provided by HeatherFeather
Categories Breads
Time 35m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder, salt.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
- Gently fold in the blueberries.
- Pour batter into two greased round 9" baking pans.
- Sprinkle evenly with coconut.
- Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
- Serve warm.
COCONUT-PECAN COFFEE CAKE
I've learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. -Beth Tropeano, Charlotte, North Carolina
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, combine the pecans, sugar and cinnamon., Spread half of the cake batter into a greased 13x9-in. baking pan. Sprinkle with half of filling. Top with remaining batter and filling., Bake at 350° for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm coffee cake.
Nutrition Facts : Calories 296 calories, Fat 11g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.
COCONUT WALNUT COFFEE CAKE
I love the combination of chocolate, coconut and walnuts in this coffee cake. I serve it warm alongside a cup of coffee or hot cocoa. Using a biscuit mix really saves time when stirring up the batter.
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix and 1/4 cup sugar. Whisk the egg, milk and 2 tablespoons butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Pour chocolate over the batter; cut through batter with a knife to swirl the chocolate. , Combine the coconut, walnuts, and remaining sugar and butter; sprinkle over the top. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 401mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CHIP COFFEE CAKE
I combined coconut, chocolate chips and walnuts to make the yummy filling in this coffee cake. My husband and two of my sons don't like coconut, but they still enjoy this recipe. -Char Fricke, St Charles, Illinois
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 283 calories, Fat 14g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
More about "coconut coffee cake food"
10 BEST COCONUT COFFEE CAKE RECIPES | YUMMLY
From yummly.com
COCONUT COFFEE CAKE GRANOLA - FOODUZZI
From fooduzzi.com
COFFEE CAKE (GLUTEN FREE, GRAIN FREE) - DELICIOUSLY …
From deliciouslyorganic.net
TOASTED COCONUT COFFEE CAKE - COUNTRY LIVING
From countryliving.com
FABULOUS COCONUT COFFEE LAYER CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
COCONUT FLOUR COFFEE CAKE - KATHRYN MATTHEWS
From thenourishedepicurean.com
KATHY'S ORANGE COCONUT COFFEE CAKE : WHIPPED
From whippedtheblog.com
COCONUT CHOCOLATE COFFEE CAKE - PALEO FRIENDLY - REAL FOOD LIZ
From realfoodliz.com
HEALTHY COFFEE CAKE - IFOODREAL.COM
From ifoodreal.com
COCONUT COFFEE CAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
OATMEAL-COCONUT COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
COCONUT COFFEE CAKE WITH CARAMEL GLAZE - CALL ME CUPCAKE
From callmecupcake.se
COCONUT SWIRL COFFEE CAKE - COCO LOPEZ
From cocolopez.com
CHOCOLATE & COCONUT COFFEE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
CHOCOLATE COCONUT COFFEE CAKE - FLY-LOCAL
From fleischmannsyeast.com
CHOCOLATE COCONUT COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
CINNAMON COCONUT SWIRL COFFEE CAKE - BAKING BITES
From bakingbites.com
COCONUT FLOUR COFFEE CAKE - THE HUNGRY ELEPHANT
From thehungryelephant.ca
10 BEST COCONUT COFFEE CAKE RECIPES | YUMMLY
From yummly.co.uk
COCONUT COFFEE CAKE – EVERYDAY CHAMPAGNE
From myeverydaychampagne.com
COCONUT FLOUR COFFEE CAKE RECIPE | COCONUT MAMA
From thecoconutmama.com
COCONUT COFFEE CAKE BY BAKECELLENCE | QUICK & EASY RECIPE - THE …
From thefeedfeed.com
COFFEE-COCONUT AGAR DESSERT RECIPE - SERIOUS EATS
From seriouseats.com
COCONUT COFFEE CAKE RECIPE BY AMERICAN.GOURMET | IFOOD.TV
COCONUT-PECAN COFFEE CAKE | BETTER HOMES & GARDENS
From bhg.com
COFFEE AND COCONUT CAKE - FOODIE WITH G6PD
From foodiewithg6pd.com
COCONUT COFFEE CAKE - BAKECELLENCE
From bakecellence.com
BLACKBERRY COCONUT COFFEE CAKE – SINCERELY TORI
From sincerelytori.com
CINNAMON COFFEE CAKE WITH COCONUT CREAM - MARLA MERIDITH
From marlameridith.com
PALEO COFFEE CAKE - A SAUCY KITCHEN
From asaucykitchen.com
COCONUT COFFEE CAKE WITH CARAMEL SAUCE - FEMALE FOODIE
From femalefoodie.com
CHOCOLATE COCONUT COFFEE CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
RASPBERRY COCONUT COFFEE CAKE - COUNTRY CLEAVER
From countrycleaver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love