CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT CAKE
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
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.
CREAMY COCONUT CAKE ROLL
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
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
This colorful cake will be the center of attention at your next party. And not only does it look amazing, it's also delicious-and super easy, too!
Provided by My Food and Family
Categories Recipes
Time 7h45m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
- Combine milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil on medium heat. Simmer on low heat 1 min., stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.
- Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended. Spread over cake. Sprinkle with remaining coconut. Refrigerate 6 hours. Top with pineapple and kiwi just before serving.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT CREAM CAKE
Whip up this tasty Coconut Cream Cake recipe for a special occasion. Our Coconut Cream Cake recipe is ready in under two hours and makes 24 servings.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cake flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flaked coconut, cream of coconut, coconut extract and vanilla; mix well. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 1 hour 20 min. to 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0.692 g, Sugar 0 g, Protein 3 g
PINEAPPLE COCONUT CAKE
Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
- Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
- Top with remaining COOL WHIP, nuts and coconut just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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