Coconut Cream Cake Food

COCONUT CREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

COCONUT CREAM CAKE

Steps:

• Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
• Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
• When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

COCONUT CREAM CAKE - PAULA DEEN

Steps:

• Preheat the oven to 350°F.
• Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
• For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
• Stir in the vanilla.
• Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
• Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
• While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
• To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
• When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Coconut Cream Frosting:.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.

COCONUT CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

COCONUT CREAM CAKE

Steps:

• Heat oven to 325°F.
• Combine cake flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flaked coconut, cream of coconut, coconut extract and vanilla; mix well. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 1 hour 20 min. to 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

CREAMY COCONUT CAKE ROLL

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
• Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
• Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
• Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.

COCONUT CREAM CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

COCONUT MINT CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides; dust with flour. Place round of parchment paper in each pan.
• Sift cake flour, baking powder, and salt into medium bowl. Mix milk, vanilla extract, and coconut extract in small bowl.
• Beat butter and 1 cup sugar in large bowl until well blended. Beat in flour mixture alternately with milk mixture in several batches, beginning and ending with flour mixture and beating just to blend after each addition.
• With clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold egg whites into batter in 3 additions.
• Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
• Meanwhile, combine condensed milk and coconut cream in medium bowl.
• Remove cakes from oven and let cool 5 minutes. Poke holes all over top of each cake layer with skewer. Pour coconut cream mixture by half cupfuls over cakes, allowing mixture to be absorbed before adding more. Cool completely in pans.
• Stir 1/3 cup mint, sugar, and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Cook just until bubbles appear. Cover and remove from heat; let steep 30 minutes.
• Strain syrup into large bowl, pressing on mint. Cool completely. Add 1 1/2 cups chilled whipping cream to syrup and beat until firm peaks form. Turn cakes out of pans onto separate plates. Peel off parchment.
• Spread 1 cup mint whipped cream on 1 cake layer. Top with second cake layer. Spread remaining mint whipped cream over top and sides of cake. Sprinkle with sweetened coconut. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.

COCONUT CREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
• Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.

FRENCH COCONUT CREAM CAKE

Steps:

• Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
• Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
• Bake cake according to instructions on package. Let layers cool.
• Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.