EASY COCONUT CAKE
Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.
Provided by Paula Deen
Categories baking classics entertaining southern spring sweets winter
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
- Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
- Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
- In a medium bowl, stir together the sour cream, sugar and coconut.
- Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
- This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.
COCONUT CAKE
From scratch coconut cake recipe with homemade coconut cream frosting. Hints for making a fluffy white cake with an excellent vanilla coconut flavor.
Provided by Julie Clark
Categories Dessert
Time 42m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
- Transfer the eggs to a separate bowl.
- In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
- Add the egg yolks and continue to beat.
- In a medium bowl, whisk together the cake flour, salt and baking powder.
- Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
- Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
- Grease and flour two 9" round cake pans.
- Divide the batter equally between the two cake pans.
- Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
- Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
- In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
- Add in the coconut extract and mix again.
- Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
- Mix in the shredded coconut just until combined.
- Place one cake layer on a cake plate. Frost the top.
- Place the second cake layer on top of the frosted cake.
- Cover the sides and top of the cake with the coconut buttercream.
- Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
- Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.
Nutrition Facts : Calories 757 kcal, Carbohydrate 96 g, Protein 6 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 138 mg, Sodium 395 mg, Fiber 1 g, Sugar 74 g, ServingSize 1 serving
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
COCONUT SHEET CAKE
This coconut sheet cake, topped with a tangy cream cheese frosting and a dusting of desiccated coconut, is the lightest, fluffiest sheet cake we've ever tried.
Provided by Edd Kimber
Categories Dessert
Time 2h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking pan and line with parchment paper long enough to hang over the 2 long sides.
- In the bowl of a stand mixer on medium speed, combine the butter, coconut oil, and superfine sugar, and beat until light and fluffy, 5 to 7 minutes.
- Meanwhile, in a separate large bowl, mix together the flour, baking powder and salt.
- Add the vanilla and coconut extracts to the butter mixture and mix briefly to combine. Then add the egg whites, 1 at a time, mixing until completely combined before adding another.
- Add the flour mixture in 3 additions, alternating with the coconut milk, starting and finishing with the flour. Fold in the desiccated or shredded coconut.
- Scrape the cake batter into the prepared pan and spread it evenly. Bake until the cake springs back to a light touch or a skewer inserted in the middle of the cake comes out clean, 27 to 35 minutes.
- Let the cake cool in the pan for about 15 minutes. Use the parchment paper to lift it out of the pan and place it on a wire rack to cool completely.
- In the clean bowl of a stand mixer on medium-high speed, beat the butter and cream cheese until smooth, creamy, and fully combined, about 2 minutes. We can't overstress the importance of using room temperature butter and cream cheese to achieve a smooth consistency-it makes all the difference.
- Reduce the speed, to low, add the confectioners' sugar, salt, and vanilla, and mix until the sugar is incorporated. Increase the speed to medium-high speed and beat until light and fluffy, 4 to 5 minutes.
- Spread the frosting over the cooled cake and then sprinkle with the desiccated or shredded coconut. (This cake will keep for 2 to 3 days but is best eaten within a day of frosting.)
Nutrition Facts : ServingSize 1 piece, based on 12 pieces, Calories 748 kcal, Carbohydrate 94 g, Protein 7 g, Fat 40 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 46 mg, Sodium 313 mg, Fiber 3 g, Sugar 63 g, UnsaturatedFat 6 g
COCONUT SHEET CAKE
This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It's a moist and flavorful sheet cake recipe that is ready in just a few minutes!
Provided by Jessica - The Novice Chef
Categories Cake
Time 55m
Number Of Ingredients 10
Steps:
- Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan.
- Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
- Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
- In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
- Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
- Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!
Nutrition Facts : Calories 465 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
EASY COCONUT CAKE RECIPE
This easy coconut cake recipe gives moist, fluffy, coconut sponge cake that is intensely flavoured and irrestibly yummy. It's made with simple ingredients like flour, butter, dessicated coconut and few other ingredients.If you're looking for a simple homemade coconut cake recipe that is easy anyone can bake it, here is the one.
Provided by Kemi
Categories Dessert
Number Of Ingredients 11
Steps:
- Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
- In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
- In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
- Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
- Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
- Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
- Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
- Turn cake onto cooling rack and leave to cool.
Nutrition Facts : Calories 504 kcal, Carbohydrate 56 g, Protein 5 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 126 mg, Sodium 255 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
EASY COCONUT CAKE
Easy Coconut Cake - a moist and flavorful coconut cake topped with a sweet and creamy coconut buttercream frosting. This easy to make cake is perfect for spring and summer, or any time you need a coconut fix!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
- After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
- Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
- Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
- Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.
Nutrition Facts : Calories 532 kcal, Carbohydrate 71 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 62 mg, Sodium 341 mg, Fiber 2 g, Sugar 57 g, TransFat 1 g, ServingSize 1 serving
SIMPLE COCONUT CAKE
This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.
Provided by Buckets223
Categories Desserts Cakes Coconut Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
- Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 29.2 g, Cholesterol 21.1 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 14.5 mg, Sugar 13.6 g
EASY COCONUT SHEET CAKE
Provided by Stacey Little | Southern Bite
Time 45m
Number Of Ingredients 10
Steps:
- Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
- Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
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