Coconut Cream Pie Cake Food

COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
• Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
• Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
• In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
• With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
• Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
• Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
• Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

COCONUT CREAM PIE CAKE

Steps:

• 1. Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish.
• 2. While baking the cake, mix one can of coconut cream or milk with a can of sweetened condensed milk. You can use any brand, I personally pick it up at the Dollar Store as it is cheaper.
• 3. When the cake is done and while it's still hot take a skewer or a chopstick and poke holes evenly all the way thru the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way)
• 4. Pour the coconut milk/condensed milk over the cake evenly till it's all used. It will pool along the cake but that's ok. Let the cake cool in the pan or dish then put in the refrigerator.
• 5. When the cake is cold, spread the cool whip over the cake then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time the consistency is like a coconut cream pie! The taste is sooo very good and creamy. ENJOY!

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

DAD'S FAVORITE COCONUT CREAM PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

BEST EVER COCONUT CREAM PIE

Steps:

• In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
• In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• To serve, top with toasted coconut and a dollop of whipped cream.
• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.
• Preheat the oven to 350 degrees F.
• Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

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

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.

PAULA'S COCONUT CREAM PIE

Steps:

• Heat 2 1/2 cups milk in a saucepan.
• Beat the egg yolks with the remaining 1/2 cup milk.
• Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
• Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
• Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
• Let cool. When ready to serve, top with whipped cream.

COCONUT CREAM PIE

Steps:

• For the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum), and process to combine (do not overprocess).
• Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times, then roll into a ball. Flatten ball to a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Position rack in bottom of oven; preheat to 350°F. Roll out chilled dough on a lightly floured surface to a 13" round. Wrap dough loosely around floured rolling pin, then release into pie pan. Lift up edges and allow dough to slump down into dish. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes or chill, covered, up to 24 hours.
• Line crust with parchment or foil and fill with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and continue to bake until very light brown and dry, about 10 minutes more. Let cool.
• Make the filling:
• Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and toast, stirring once or twice, until golden brown and fragrant, 8-10 minutes. Let cool.
• Heat 1 3/4 cups milk in a small saucepan until almost boiling. Add 1 1/2 cups toasted coconut, stir, and cover. Let steep 1 hour. (Now would be a great time to roll out and bake the pie crust.)
• Strain toasted-coconut milk through a fine-mesh sieve into a large saucepan; discard solids (you should have about 1 1/2 cups milk; add more milk if necessary). Add canned coconut milk and bring to a simmer over medium-high heat. Remove from heat.
• Pour remaining 3/4 cup cold milk into a small bowl and sprinkle gelatin over. Let sit 10 minutes. Whisk egg yolks, sugar, cornstarch, and salt in a large bowl. Add gelatin mixture and whisk until smooth.
• Whisking constantly, slowly pour half of the coconut milk mixture in a thin stream into egg mixture. (A wet towel under bowl with egg mixture will help stabilize it.) Pour everything back into saucepan and heat over medium-high. Cook, whisking constantly, until mixture is thickened and starts to bubble, then continue to cook about 1 minute more so it doesn't taste starchy.
• Strain through a fine-mesh sieve into a clean large bowl. Add butter and vanilla and stir to combine. Press plastic wrap against surface of mixture and chill until cool, 2 1/2-3 hours. (You can speed up the process by stirring from time to time or placing bowl with filling in a large bowl of ice water.)
• Using an electric mixer on medium-high speed, whip cream to medium peaks in a medium bowl. Working in 3 batches, gently fold cream into pie filling until just incorporated. Sprinkle half of the remaining toasted coconut into bottom of prepared pie shell. Carefully spoon filling over coconut, mounding it in the middle and making decorative swirls with the back of a spoon. Chill at least 2 more hours to set.
• When ready to serve, garnish pie with remaining toasted coconut.
• Do Ahead
• Pie can be made 2 days ahead; cover and chill.

EASY COCONUT CREAM CAKE

Steps:

• Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
• Pour into a greased 9X13 pan.
• Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
• Cool completely.
• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Spread over the cake.
• Spread with whipped topping.
• Sprinkle with coconut.

CREAM OF COCONUT POKE CAKE

Steps:

• Preheat oven to 350 (or as Directed on Cake Mix).
• Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
• Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
• Pour batter into a 9 x 13 baking pan.
• Bake Cake according to instructions on box, or until it passes the toothpick test.
• Remove cake from oven, and give it just a few minutes to cool a little.
• While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
• Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
• Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
• Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
• Ice with Cool Whip and then put remaining coconut on top.
• If you want you can tint the coconut on top with food coloring for any holiday.

COCONUT CREAM CHEESECAKE (COPYCAT)

Steps:

• Preheat oven to 325°F.
• Puree coconut and cream in blender for 4 minutes; set aside to cool.
• Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• Bake for 25 minutes, or until golden brown.
• Cream together cream cheese and 1-1/2 cups sugar.
• Stir in cooled puree.
• Slowly stir in eggs and yolks.
• Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
• Pour into prepared crust.
• Bake until sides of cake are dry and center is set, about 1 hour.
• Allow cheesecake to cool for 30 minutes.
• Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• Bake for 10 minutes.
• Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• Sprinkle coconut flakes over top before serving.
• Enjoy!

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.