Creamy Coconut Cake Food

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COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

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 CAKE



Coconut Cream Cake image

Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 9

1 package white cake mix (regular size)
3 large egg whites, room temperature
1-1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1/3 cup sweetened shredded coconut, toasted

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.

Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY COCONUT CAKE



Creamy Coconut Cake image

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Provided by Julia

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 2h25m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Steps:

  • Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  • In a small bowl combine cream of coconut and condensed milk.
  • Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  • Serve chilled.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g

CREAMY COCONUT CAKE ROLL



Creamy Coconut Cake Roll image

Start with a box of angel food cake mix, and end with our luscious Creamy Coconut Cake Roll. Only consisting of five ingredients, Creamy Coconut Cake Roll is incredibly simple to make. Serve up a dessert option that is as easy on the eyes as it is delicious to the palate.

Provided by My Food and Family

Categories     Recipes

Time 2h5m

Yield 12 servings

Number Of Ingredients 5

1 pkg. (16 oz.) angel food cake mix
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 4 g

COCONUT CAKE



Coconut Cake image

This Coconut Cake is the best you will ever have! It's fluffy and soft with creamy coconut buttercream frosting!

Provided by Shelly

Categories     Cake

Time 50m

Number Of Ingredients 19

1/2 cup vegetable oil
1/2 cup butter, room temperature
1 3/4 cup granulated sugar
5 eggs, room temperature*, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cups cake flour
1 cup buttermilk
1 cup sweetened flaked coconut
1/4 teaspoon cream of tartar
1 1/2 cups butter, room temperature
8 cups powdered sugar
1/3 cup milk
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sweetened flaked coconut for garnish

Steps:

  • Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
  • Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
  • In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
  • Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
  • To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
  • To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
  • Press the coconut into the frosting to garnish.

Nutrition Facts : ServingSize 1 slice, Calories 929 calories, Sugar 101.2 g, Sodium 250.8 mg, Fat 46.6 g, SaturatedFat 31.3 g, TransFat 0 g, Carbohydrate 125.2 g, Fiber 1.9 g, Protein 6.4 g, Cholesterol 161.2 mg

COCONUT CREAM CAKE I



Coconut Cream Cake I image

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

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

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

CREAM OF COCONUT CAKE



Cream of Coconut Cake image

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

1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (12 ounce) container Cool Whip
1 (8 ounce) container sour cream
12 ounces coconut
1/2 cup sugar
1 (14 ounce) can lopez cream of coconut

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 CAKE



Coconut Cake image

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

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



Coconut cream cake image

A tempting egg-free cake with a taste of the exotic to it

Provided by Good Food team

Categories     Dessert

Time 1h20m

Yield Cuts into 10 slices

Number Of Ingredients 11

juice of 1 lemon
50g desiccated coconut
200ml carton coconut cream
85g fine or medium polenta
2 level tsp baking powder
140g butter at room temperature
140g golden caster sugar
finely grated zest of ½ lemon
140g plain flour
2 tbsp toasted desiccated coconut
140g icing sugar , sieved

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.

Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium

COCONUT CAKE



Coconut Cake image

This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 20

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut
1 cup (230g) unsalted butter, softened to room temperature
one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
5 cups (600g) confectioners' sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

Steps:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  • Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT ANGEL FOOD CAKE



Coconut Angel Food Cake image

Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 11

1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
Coconut Glaze
2 cups unsweetened large-flake coconut
Angel Lollipops, for garnish

Steps:

  • Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
  • Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
  • Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
  • Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
  • Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
  • Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.

MOIST 'N' CREAMY COCONUT CAKE



Moist 'n' Creamy Coconut Cake image

White or yellow cake soaked in coconut syrup and topped with coconut-flecked whipped topping. I like to substitute stabilized whipped cream instead of Cool Whip, for better flavor. My husband's favorite!

Provided by cathyfood

Categories     Dessert

Time 1h5m

Yield 1 sheet cake, 12 serving(s)

Number Of Ingredients 5

1 sheet cake, 9 X 13
1 1/2 cups milk
1/2 cup sugar
7 ounces sweetened flaked coconut (2 cups)
8 ounces Cool Whip, thawed

Steps:

  • Bake a 9" X 13" white or yellow cake from a mix or homemade.
  • After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
  • While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
  • While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
  • Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 194.7, Fat 11.8, SaturatedFat 10, Cholesterol 4.3, Sodium 63.1, Carbohydrate 22, Fiber 0.7, Sugar 19.8, Protein 1.7

FRESH COCONUT LAYER CAKE RECIPE



Fresh Coconut Layer Cake Recipe image

A delicious and moist fresh coconut cake with fluffy frosting. It is complete with homemade icing and is large enough for 16 normal servings.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 1h20m

Yield 16

Number Of Ingredients 15

For the Cake
3/4 cup coconut milk (or regular whole fat milk, or a combination of coconut milk and regular milk)
1/2 cup fresh coconut (grated)
1 teaspoon vanilla
2 1/4 cups cake flour (or pastry flour)
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons butter
1 1/2 cups granulated sugar
3 large eggs
For the Fluffy Coconut Frosting
1/2 cup water
1 cup granulated sugar
2 large egg whites
1 1/2 to 2 1/2 cups fresh coconut (grated)

Steps:

  • Gather the ingredients.
  • Grease 2 (9-inch) round cake pans with a little bit of butter. Line the bottoms with rounds of parchment paper or waxed paper. Grease and flour the paper and sides of the pans; set aside. Heat oven to 350 F.
  • Heat the coconut milk with 1/2 cup coconut and the 1 teaspoon vanilla until hot.
  • Put in blender and process until coconut is finely chopped. Set aside.
  • Sift the cake flour into a bowl with the baking powder and salt; set aside.
  • In a bowl of electric mixer, beat butter until light and creamy.
  • Gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition.
  • Add the 3 eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently.
  • Slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk/coconut/vanilla mixture. Beat on low speed until blended.
  • Scrape the bowl and repeat with another one-third of the dry mixture and the remaining milk mixture.
  • Scrape the bowl and repeat with remaining flour mixture. Scrape the bowl and continue beating on low speed for a few seconds.
  • Spoon batter into the two baking pans, spreading evenly.
  • Bake for about 30 minutes, or until browned and sides pull away from the sides of the pans.
  • Cool in pans on racks for 15 minutes.
  • Invert onto racks which have been sprayed with a little nonstick coating to cool completely.
  • Gather the ingredients.
  • Bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute.
  • Uncover and boil, stirring frequently until mixture is hot enough to spin a thread when a little is dropped from a spoon, or to about 230 F. Remove from heat and set aside.
  • In the bowl of electric mixer -- with whisk attachment if available -- beat the eggs until fluffy and soft peaks form when you lift the beaters or whisk.
  • Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks.
  • Invert one of the cakes onto a serving plate.
  • Frost top and sides with frosting.
  • Place the second layer atop the first and frost the top and sides liberally.
  • Sprinkle the freshly grated coconut over the top of the cake and toss coconut gently onto the sides.
  • Slice, serve, and enjoy!

Nutrition Facts : Calories 306 kcal, Carbohydrate 41 g, Cholesterol 54 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 209 mg, Sugar 32 g, Fat 15 g, ServingSize 1 Cake (16 servings), UnsaturatedFat 0 g

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COCONUT CREAM CAKE - WOMAN'S DAY
coconut-cream-cake-womans-day image
Rich coconut flakes and angel food cake are a match made in foodie heaven. Advertisement - Continue Reading Below . Cal/Serv: 205 . …
From womansday.com
Cuisine American
Total Time 10 mins
Category Birthday, Dessert
Calories 205 per serving
  • Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake.
  • Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.


CREAMY COCONUT CAKE - TASTY KITCHEN
creamy-coconut-cake-tasty-kitchen image
Make cake mix as directed on box, using the eggs, oil, and the amount of water indicated in the box. Bake in a 9 x 13 inch pan. While the cake …
From tastykitchen.com
5/5


CREAMY COCONUT CAKE RECIPE - BELLY FULL
Preheat oven to 350 degrees F. Lightly coat a 9×13 baking pan with nonstick cooking spray. In a large bowl, beat cake mix, eggs, oil, and water together with an electric …
From bellyfull.net
Ratings 18
Calories 445 per serving
Category Dessert
  • In a large bowl, beat cake mix, eggs, oil, and water together with an electric mixer until blended and thickened, about 1 minute. Pour into the prepared pan. Bake for 30-35 minutes until a toothpick in the center comes out clean. Set aside to cool.


COCONUT LAYER CAKE - MRFOOD.COM
Add sour cream, oil, cream of coconut, and 1/2 teaspoon vanilla extract, beating until well blended. Add cake mix; beat at low speed until blended. Beat at high speed 1 …
From mrfood.com
5/5 (6)
Estimated Reading Time 2 mins
Category Cakes
  • In a large bowl with an electric mixer on high speed, beat eggs. Add sour cream, oil, cream of coconut, and 1/2 teaspoon vanilla extract, beating until well blended. Add cake mix; beat at low speed until blended. Beat at high speed 1 minute, then pour batter evenly into prepared pans.
  • Bake 28 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks.
  • Meanwhile, in a medium bowl, beat cream cheese and butter at medium speed until creamy; add remaining vanilla, beating well. Gradually add confectioners' sugar, beating until smooth. Stir 2 cups flaked coconut into frosting.


COCONUT ITALIAN WEDDING CAKE RECIPE (VIDEO) - TATYANAS ...
Preheat oven to 350F (177C). Line two, 8-inch (20 cm) cake rounds with parchment paper and grease the sides. In a large mixing bowl, cream together the butter and sugar for 2 …
From tatyanaseverydayfood.com
Ratings 1
Calories 533 per serving
Category Dessert
  • Preheat oven to 350F (177C). Line two, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.
  • In a large mixing bowl, cream together the butter and sugar for 2 minutes using a hand mixer, until light and fluffy. Add the coconut extract and begin adding 1 egg at a time, mixing well after each addition. Pour in the coconut milk.
  • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and then mix, mixing just until the flour is incorporated.
  • Divide the cake batter evenly between the two pans. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely on wire rack. Once cooled, level the top of each layer and split the layers in half using a serrated knife.


BEST EVER COCONUT CREAM CAKE - FOOD FOLKS AND FUN
FOR COCONUT CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray. In a large …
From foodfolksandfun.net
5/5 (8)
Calories 594 per serving
Category Dessert
  • Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
  • In a bowl of a stand mixer set over a saucepan with 2 inches of barely simmering water, whisk egg whites, sugar, and salt. Whisk constantly until mixture is opaque and warm to the touch and an instant-read thermometer registers 120 degrees, about 2 minutes.
  • Place a dab of buttercream on cake plate or cake stand. Put 1 cake round on center of cake plate and place about 1 ½ cups of frosting on top. Spread buttercream in even layer using a large offset spatula. Place second cake round on top and frost sides and top of the cake. Sprinkle top of cake with coconut, then press coconut into the sides of cake moving from bottom to top of the cake. Let excess coconut fall back onto baking sheet.


COCONUT FLOUR ANGEL FOOD CAKE RECIPE - THE COCONUT MAMA
Preheat the oven to 350° F. Line the bottom of an angel food cake pan with parchment paper. Since I used a bundt pan I didn’t do this step. In a medium-sized bowl add …
From thecoconutmama.com
3.7/5 (3)
Total Time 1 hr 25 mins
Category Dessert
Calories 62 per serving
  • Preheat the oven to 350° F. Line the bottom of an angel food cake pan with parchment paper. Since I used a bundt pan I didn’t do this step.
  • In a medium-sized bowl add half of the sugar, coconut flour, and salt. Whisk to combine and set aside.
  • Place the egg whites, cream of tartar, and vanilla extract in a large bowl. Using a stand mixer or hand mixer, whip the egg whites until you have soft peaks.
  • Add small amounts of sugar, like 1 tbsp at a time, of the rest of the sugar while the egg whites are being whipped.


COCONUT CAKE WITH SAFFRON CREAM RECIPE - FOOD & WINE
Unmold the cake and discard the wax paper. Using a large serrated knife, slice the cake in half crosswise to create two 9-by-6 1/2-inch layers.
From foodandwine.com
4/5
Total Time 3 hrs 30 mins
Servings 1
  • Preheat the oven to 250°. Butter a 9-by-13-inch metal baking pan and line the bottom with wax paper or parchment paper. Butter and flour the paper. In a medium bowl, whisk the cake flour with the baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla and coconut extracts.
  • In a bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the granulated sugar until fluffy. Add the egg yolks one at a time, beating well between additions. With the machine at low speed, add the dry ingredients in 4 batches, alternating with the coconut-milk mixture.
  • In a large bowl, using clean beaters, beat the egg whites until soft peaks form. With the machine on, gradually beat in the remaining 1/2 cup of granulated sugar until the egg whites are thick and glossy. Scrape the beaten whites into the cake batter and fold until just combined.
  • Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Transfer the cake to a rack and let cool to room temperature.


ANGEL FOOD CAKE WITH COCONUT WHIPPED CREAM AND BERRIES - A ...
Transfer to a serving plate. When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped …
From aclassictwist.com
4.4/5 (7)
Category Cakes
Cuisine American
Total Time 2 hrs 5 mins
  • In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
  • In the bowl of the stand mixer, combine the egg whites, cream of tartar and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
  • Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of flour mixture and folding gently until all the flour is incorporated into the egg whites.


COCONUT CREAM CAKE | CAKE RECIPES | DESSERT | SBS FOOD
To make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease 3 x 20 cm (base measurement) square cake tins and line the base and two sides of …
From sbs.com.au
3.4/5 (33)
Servings 12
Cuisine Venezuelan
Category Dessert


COCONUT CREAM POKE CAKE » MOTHER THYME | RECIPE | COCONUT ...
Aug 30, 2017 - An easy recipe for oist and delicious Coconut Cream Poke Cake filled with coconut cream pudding and topped with a creamy whipped topping.
From pinterest.ca
Servings 12
Total Time 40 mins


COCONUT CAKE - BUTTER AND CREAM CHEESE ... - FOOD NETWORK
7) To assemble, place 1 layer on a flat serving plate, top side down, and spread with icing. Place the second layer on top, top side up, and ice the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the …
From foodnetwork.co.uk
Cuisine American
Category Snacks
Servings 10


COCONUT CAKE RECIPE WITH CHOCOLATE - CREAMY, FLUFFY AND ...
The crust is fluffy and the coconut cake filling is creamy which gives that extra moist taste when you eat it. It practically melts in your mouth. Jump to Recipe How to make coconut cake from scratch . You will need less than two hours to make this cake but including hands-off time. The first step is to make the cake crusts. You will need three cake crusts but it …
From foodscene.net
Cuisine American, Balkan
Total Time 1 hr 50 mins
Category Dessert
Calories 380 per serving


ITALIAN CREME COCONUT CAKE – US FOOD NETWORK
Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.Bake in …
From usfoodnetwork.com
Estimated Reading Time 50 secs


CREAMY COCONUT CAKE - PARENTSCANADA
Creamy Coconut Cake. 2 1/2 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1/3 cup butter, softened 1 1/2 cups sugar 2 Tbsp. canola oil (optional) 3 large eggs 2 tsp. coconut extract 1 1/4 cups milk. Preheat the oven to 350°F. Spray two 8” or 9” round cake pans or one 9”x 13” pan with nonstick spray.
From parentscanada.com
Author Parentscanada
Estimated Reading Time 3 mins


COCONUT CAKE | MRFOOD.COM
In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans. Bake 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool 10 minutes, then invert onto wire racks ...
From mrfood.com
4/5 (22)
Estimated Reading Time 2 mins
Category Cakes


CREAMY COCONUT CAKE - ALL RECIPES GUIDE
In a large bowl, beat the cake mixture, eggs, oil and water with an electric mixer until combined and thickened for about one minute. Pour into the prepared pan. Bake for 30-35 minutes until the toothpick comes out clean from the center. Set aside to cool. In a medium bowl, mix 1 12 cup coconut chips and whisk cold. Sit aside.
From allrecipesguide.net


27 CREAM OF COCONUT CAKE IDEAS | FOOD, RECIPES, COCONUT CAKE
Nov 1, 2017 - Explore Joanne Twilleager's board "Cream of Coconut Cake" on Pinterest. See more ideas about food, recipes, coconut cake.
From pinterest.com


CREAM OF COCONUT CAKE RECIPE - ALL INFORMATION ABOUT ...
Cream of Coconut Poke Cake Recipe - Food.com tip www.food.com (18 ounce) box coconut cake mix 1 ⁄ 3 cup oil 3 eggs 1 (14 ounce) can cream of coconut, Coco Lopez 1 (8 ounce) container Cool Whip 2 cups shredded coconut DIRECTIONS Preheat oven to 350 (or as Directed on Cake Mix). Mix together Cake Mix, Eggs and Oil (as per cake mix instructions). Once you …
From therecipes.info


CREAMY COCONUT CAKE RECIPE - FOOD NEWS
Easy Coconut Cake Recipe. HOMEMADE COCONUT CAKE RECIPE FROM SCRATCH 1/2 stick butter 1/2 cup shortening 1 3/4 cup sugar 3 eggs, separated 3 cups all-purpose flour 4 tsp baking powder 1-1/4 cups milk 2 tsp pure vanilla extract. PREHEAT oven to 350 degrees. Butter three 8 inch cake pans and dust the inside with flour and tap out excess.
From foodnewsnews.com


SOUR CREAM COCONUT CAKE - CAKE DECORIST
Cake Assembly – Sour Cream Coconut Cake Recipe Step 1. First and foremost, use a long serrated knife to slice a thin layer off the tops of your cakes. Doing this creates a flat surface. Step 2. Afterward, prepare your cake board or serving platter. Then, place a small amount of frosting in the middle. After that, place the first layer of your ...
From cakedecorist.com


LA MADELEINE COCONUT CREAM CAKE RECIPE - FOOD NEWS
Coconut Cream Cake $4.49+ Moist coconut syrup-soaked white cake layers filled with creamy coconut custard and sweet toasted coconut finished with coconut flavored topping and coconut… Southern cream pies are single-crust pies with a sweet, rich, pudding-like filling that has a smooth, creamy texture. The crust can be made of pastry or cookie ...
From foodnewsnews.com


CREAMY COCONUT CAKE - MY FOOD AND FAMILY
Creamy Coconut Cake . 0 Review(s) What You Need. Select All. 1 units vanilla cake mix. 1 cans cream of coconut. 8 ounces cool whip. 8 ounces cream cheese. 0.5 cups powdered sugar. 1 cups flake coconut. Add to cart . Add To Shopping List. Let's Make It. 1. Prepare cake mix as directed on box using 9x13-inch pan. Cool slightly and pour 1/2 can of cream of coconut over …
From myfoodandfamily.com


COCONUT KAMUT CAKE – THE FOOD NANNY
Coconut Cream Cheese Frosting - 1/2 cup butter (softened), 8-oz cream cheese (softened), 1 tsp. coconut extract, 1 bag powdered sugar, Milk (as needed). In a large bowl, beat butter, cream cheese, and coconut extract; add powdered sugar little by little until reaching desired consistency. If it gets too stiff, add 1 tsp. milk at a time until ...
From thefoodnanny.com


PLAY CREAMY COCONUT CAKE | FREE ONLINE GAMES | KIDZSEARCH.COM
Play Creamy Coconut Cake using our flash game emulator below. Desktop Instructions: If the flash game does not play, you can try Downloading it and playing the game on your computer as an application, such as with Adobe Projector to play it online. You can also try our Related Games. See our help section for more options. Hey, girls, lets prepare one more delicious …
From games.kidzsearch.com


CREAMY COCONUT CAKE – US FOOD NETWORK
In a large bowl, beat the cake mixture, eggs, oil and water with an electric mixer until combined and thickened for about one minute. Pour into the prepared pan. Bake for 30-35 minutes until the toothpick comes out clean from the center. Set aside to cool. In a medium bowl, mix 1 12 cup coconut chips and whisk cold. Sit aside.
From usfoodnetwork.com


CREAMY COCONUT CAKE – KORGER FAMILY FOOD
Creamy Coconut Cake Posted in : All, Desserts, Vegetarian on January 7, 2016 by : Jeremy. 1 box yellow cake mix 1 can cream of coconut 8 ounces Cool Whip 1 (14 ounce) can sweetened condensed milk 2 ½ – 3 cups coconut Preheat oven to 350. Grease a 13×9” cake pan. Prepare cake mix as directed on the box. Bake as directed. Remove from oven ...
From korgerfamily.com


GRANDMA'S CREAMY BROWN SUGAR FROSTING RECIPE: A SWEET ...
Cream the butter and brown sugar together with an electric mixer until fluffy, about 2 to 3 minutes. Add in about half of the powdered sugar and continue to mix. Add the remaining powdered sugar and mix until thick. Add the vanilla and half the heavy cream. Mix. Add the remaining cream, if needed, to reach desired consistency. Store in an ...
From 30seconds.com


62 BEST SOUR CREAM COCONUT CAKE IDEAS IN 2022 | RECIPES ...
Jan 12, 2022 - Explore Bernie Marshall's board "Sour cream coconut cake" on Pinterest. See more ideas about recipes, sour cream coconut cake, food.
From pinterest.com


COCONUT CREAM CAKE | CANADIAN LIVING
Coconut Pastry Cream: In saucepan, heat milk until bubbles form around edge. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch until smooth; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until bubbly, about 5 minutes. Reduce heat and simmer gently, whisking, until thick enough to mound on spoon, about 2 …
From canadianliving.com


COCONUT CREME CAKE - FOOD LION
Combine 1 1/2 cup heavy cream, 1 1/2 teaspoons vanilla extract and the coconut extract in a small bowl and set aside. In a second bowl, combine and mix the flour, baking powder and salt. Fold half of the flour mixture into the butter mixture, followed by half of the cream mixture, the remainder of the flour mixture and the remainder of the cream mixture. Divide …
From foodlion.com


BLUEBERRY COCONUT CREAM CAKE « FOODMAYHEM
I decided to focus on flavor, where vanilla beans, passion fruit, and guava all came to mind, finally landing on a Coconut Cake, Cream Cheese Frosting, and Wild Blueberry Filling combo. It was a hit! The Coconut layers are an adaptation from the one in Nick Malgieri’s Perfect Cakes .
From foodmayhem.com


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