COCONUT CREAM CAKE II
This recipe is really moist and wonderful in flavor. It's our favorite!
Provided by Linda Easley
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g
COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT CREAM YUMMY CAKE
"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." - Angela Renae Fox, Gober, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,
Nutrition Facts : Calories 491 calories, Fat 29g fat (21g saturated fat), Cholesterol 66mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
CREAM OF COCONUT CAKE
This cake is sooooooo moist and delicious. It can be eaten right away, but is so much better if left in the frig for a day or so. My times are approx.
Provided by Carol V.
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
- Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
- Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
- Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
- While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
- Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
- Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Nutrition Facts : Calories 724.4, Fat 47.1, SaturatedFat 31.8, Cholesterol 57.7, Sodium 347.8, Carbohydrate 73.6, Fiber 5.2, Sugar 53.4, Protein 6.6
COCONUT CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h5m
Yield One 9-inch 2-layer cake
Number Of Ingredients 18
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 POUND CAKE
This recipe is from a dear friend of mine. It is delicious. Anyone who has tasted it states it is the best cake they ever tasted as far as coconut goes. It is filling and easy to make. I hope you enjoy as much as my family does.
Provided by Melanie Murray
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 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.
- Stir in coconut extract.
- Mix in flour and baking powder until just moistened.
- Stir in coconut.
- Spoon batter into prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven.
- Insert knife and if comes out clean, cake is done.
- Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.
COCONUT CREAM POUND CAKE
Make and share this Coconut Cream Pound Cake recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Cream butter and shortening.
- Gradually add sugar; beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
- Stir in lemon rind and vanilla.
- Pour batter into greased and floured 10" tube pan.
- Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
- Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 7262.1, Fat 362.4, SaturatedFat 196.4, Cholesterol 1418, Sodium 2276.9, Carbohydrate 946.9, Fiber 10.9, Sugar 654.1, Protein 75.6
EASY COCONUT CREAM CAKE
Make and share this Easy Coconut Cream Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
FRENCH COCONUT CREAM CAKE
A delicious and pretty coconut cake which gets better each day! The recipe comes from a 1977 church cookbook. It is important for the sour cream mixture to remain overnight in refrigerator - time not included.
Provided by Seasoned Cook
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 478.3, Fat 27.1, SaturatedFat 7.9, Cholesterol 70.4, Sodium 339.9, Carbohydrate 55.1, Fiber 1.4, Sugar 42.5, Protein 5.6
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