No Bake Coconut Cake Food

NO-BAKE COCONUT LIME MASCARPONE CHEESECAKE

Steps:

• Grease and line a 9-inch round springform pan with parchment paper and set aside.
• For the crust: In a medium bowl, stir together the graham cracker crumbs, toasted shredded coconut, and coconut oil until well-combined. Then pour into the springform pan and pat down the mixture into an even compact layer. Place the pan in the freezer while you prepare the rest of the cake.
• For the cake: Using an electric mixer (or stand mixer), place the condensed milk, cream cheese, mascarpone cheese, lime juice and zest, vanilla extract, and salt into a large bowl. Blend until the ingredients are creamy, smooth, and well-combined.
• Get the springform pan from the freezer and pour the cake mixture onto the crust. Using a spatula, spread the mixture into an even layer.
• For the topping: In a small bowl, combine the topping ingredients (toasted shredded coconut and lime zest) together. Then sprinkle the topping over the cake before pressing the topping slightly into the top of the cake.
• Cover the springform pan with plastic wrap and place in the refrigerator for at least 4 hours (or better overnight) until the cheesecake is set.

NO-BAKE COCONUT CREAM LUSH DESSERT

Steps:

• Coat a 9x13 baking dish with nonstick spray.
• Blend the Nilla Wafers in a food processor until finely ground; add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.
• In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy; add in the Cool Whip and flaked coconut and continue to mix until combined. Spread evenly over the Nilla wafer layer.
• Wipe out the bowl and pour in the Jell-o pudding powder and milk. Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer. Sprinkle toasted coconut flakes over the top.
• Refrigerate until completely chilled and set, about 4 hours.
• Slice and serve!

BLACKBERRY COCONUT CAKE {NO-BAKE}

Steps:

• CAKE: Process all cake ingredients in a food processor into a uniform mixture. Allow it to sit for a minute. Scoop out half the mixture into a 5″ springform pan and press down into an even flat crust (compress it as much as you can). Freeze for 30 mins, then carefully un-mold and transfer onto a plate and place plate and crust back in the freezer. Fill the springform pan once again with the remaining half of the mixture and press down into an even flat crust. Freeze while working on the next step.
• FILLING: Make sure all frosting ingredients are at room temperature. When ready to frost, blend them in a high power blender (I used my Vitamix for this) and process into a smooth consistency.
• ASSEMBLY: Remove the springform pan from the freezer (having it chilled like this helps the filling to set faster) but leave the base layer inside the pan latched. Evenly spread about 1/2 cup of the frosting over the base layer into the pan. Chill for about 5 mins in the freezer, then carefully spread the additional filling jam over the frosting. Carefully cover with the second frozen cake layer. Press down very gently to make sure it's secured into place. Return the cake to the freezer for about 20 mins for the filling to set. Then remove the cake from the pan and frost the top and sides with the remaining frosting.
• DECORATING: take handfuls of shredded coconut and carefully press them to the sides of the cake. Sprinkle the top of the cake with additional shredded coconut. Decorate with dried flowers if desired. Place the cake in the fridge for 30 mins to set and firm up. When ready, carefully slice, serve and enjoy! Keep leftovers refrigerated.

BERRY COCONUT NO-BAKE CHEESECAKE

Steps:

• Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
• In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
• Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
• Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
• Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

2 INGREDIENT NO BAKE APPLE CAKE

Steps:

• Line an 8 x 4 inch baking loaf pan with parchment paper.
• In a medium bowl, mix together applesauce and coconut flour. Stir until coconut flour is completely incorporated into the applesauce. Your mixture should be thick (like cookie dough) and scoopable. You can taste and adjust as needed. Depending on the brand of applesauce you are using, you may need to add 1 more tbsp of coconut flour.
• Spread cake batter into prepared baking pan, using a spatula to smooth out the surface. Cake can be enjoyed right away but I recommend placing it into the fridge for about 1 hour, which will let the coconut flour soften a little more as it absorbs the applesauce and will make it easier to slice the cake. If you are adding frosting, you can add it before placing the cake into the fridge or after the cake has been refrigerated. Just be sure to add it before cutting up the cake. Use a sharp knife to slice the cake into 8 squares.
• Store uneaten cake in the fridge in an airtight container.

NO BAKE TROPICAL COCONUT PINEAPPLE LUSH CAKE

Steps:

• Make pudding according to package. Set aside.
• Add graham crumbs, shredded coconut, and melted butter to a mixing bowl. Combine and pour into an 8x8 baking dish. Pat down and place in refrigerator.
• With an electric mixer, beat cream cheese until smooth and creamy. Add icing sugar and beat again until any lumps are gone. Add lemon juice and mix again. Place in refrigerator to set.
• Beat heavy cream until soft peaks form. Add coconut milk and beat again until stiff peaks form.
• Gently fold whipped cream mixture into cream cheese mixture.
• Place pineapple chunks onto crust. Add pudding and spread evenly. Pour cheesecake mixture over top. Place in fridge for at least two hours to set.
• When ready to serve, toast 1/2 cup shredded or flaked coconut and sprinkle on top.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

NO-BAKE LEMON COCONUT SLICE

Steps:

• Place condensed milk and butter in a small saucepan, stirring over low heat until butter has melted and mixture is combined. Break the packet of biscuits down into fine crumbs. You can do this in batches in a food processor, OR go low-tech and place a handful of biscuits in a zip-lock bag, then whack them hard with a rolling pin. Repeat. Enjoy. In a large bowl, mix the crushed biscuits, lemon rind and coconut. Pour in the melted butter and condensed milk mixture. Mix together well until the biscuit crumbs are evenly coated. Don't worry if the mixture looks dry, it will come together. With clean hands firmly press the mixture into a 28cm x 18cm baking tin lined with baking paper. Refrigerate for 1 hour. Prepare the lemon icing by adding the icing sugar, lemon juice and softened butter into a medium bowl. Mix well to form a smooth icing. When the slice is cool, pour icing over the top and sprinkle with coconut. Once icing has set, cut the slice into squares. Keep slice in the fridge. For more scrumptious recipes visit The Cake Mistress and follow her on her quest to make the world a sweeter place.

ITALIAN NO BAKE CAKE

Steps:

• 1. Layer the bottom of 9 x 13 dish with vanilla wafers.
• 2. Mix in a bowl the lemon juice and condensed milk, then add the pineapple and mix all together.
• 3. Pour this over the vanilla wafers in the dish.
• 4. Add another layer of vanilla wafers on top of the pineapple mix.
• 5. Top with cool whip. coconut and cherries.
• 6. Refrigerate overnight.
• 7. Note: You can replace coconut with pecans if you would like.
• 8. Serve and enjoy!

NO-BAKE MANGO COCONUT CAKE

Steps:

• 1. Add the cookies to a freezer bag and crush with a rolling pin to get fine crumbs. Add the sugar to the bag and mix. Melt the coconut oil (e.g. in the microwave) and add to the bag as well and mix until the crumbs are evenly moist. Pour into a lightly greased 8 inches (20cm) springform tin and press to the bottom (with the back of a spoon) to get one even layer. Place in the fridge until needed. Puree the mango flesh for the filling and the mango layer (about 1 1/2 mangos) and set aside.
• 2. Add the gelatin leaves for the filling to a small bowl with cold water and let soak for 5-7 minutes. Add about half of the coconut milk to a pot and heat up slowly on the stove - mix the rest with 5.3 oz. (150g) of pureed mango and the coconut yogurt in a bowl. As soon as the coconut milk is hot (but not boiling!) remove the pot from the heat, squeeze the gelatin leaves a bit to remove excess water, and add to the pot - mix until the gelatin has dissolved completely. Add the coconut-mango mix to the pot and stir to combine. Let cool down for about 10 minutes, then pour into the prepared baking tin and place in the fridge for about 3 hours to firm up.
• 3. For the mango layer add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the remaining mango puree (10.6 oz./300g) to a pot and heat up on the stove (do not let it boil!). Remove from the heat, squeeze the gelatin leaves a bit, and add to the pot - mix until dissolved and mixed well with the puree. Let cool down for 5 minutes, then pour on top of the cake and smooth out the top if necessary. Place in the fridge for at least 3 hours or overnight.
• 4. Cut the mango for the decoration into small dices. Take the cake out of the fridge, remove from the tin and place on a serving plate. Decorate with the mango dices, some coconut chips, and fresh mint leaves. Serve cooled.

NO BAKE FRUITCAKE

Steps:

• In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

NO BAKE COCONUT CAKE

Steps:

• Crumble angle food cake in large dish.
• Mix instant pudding& milk according to the instructions on the package.
• Add coconut.
• Pour over cake and mix thoroughly.
• Top with cool whip, chill.

NO-BAKE CARROT CAKE BITES

Steps:

• Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
• To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
• To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved - about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
• Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You're not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
• Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
• Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
• Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

2 INGREDIENT HEALTHY NO BAKE BANANA CAKE

Steps:

• Line an 8 x 4 inch baking loaf pan with parchment paper.
• In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.
• Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.
• To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.
• Store uneaten cake and frosting in the fridge in an airtight container.

KETO COCONUT COOKIES

Steps:

• Line a large plate or baking tray with parchment paper and set aside.
• In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
• Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.

NO BAKE COCONUT CREAM CHEESECAKE

Steps:

• In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, and coco real until smooth. Add in the powdered sugar, coconut flakes, and coconut extract and mix to combine.
• Taste test the cheesecake. If you like your cheesecake sweeter, add another 2 tablespoons to 1/4 cup powdered sugar.
• Place the graham crackers in a food processor or gallon-sized ziploc bag. Crush the crackers into crumbs. Add the salt and sugar and mix to combine.
• Pour the graham crackers into a medium bowl. Add the butter and mix until all the crumb are moistened.
• Place 2 tablespoons of the graham cracker crumbs into the bottom of each of 4 serving dishes. Top with 2-3 heaping tablespoons of the cheesecake mixture. Divide the remaining graham cracker crumbs evenly among the servings dishes, and then top with the remaining cheesecake, diving it evenly among the dishes. If desired, top each cheesecake with a little toasted coconut. Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.

CHOCOLATE COCONUT NO BAKE CAKE

Steps:

• Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.
• Prepare the crust: In a food processor or high powdered blender, blend together the rolled oats and coconut. Transfer to a bowl, and stir in the coconut oil until combined.
• Press into the bottom of a springform pan, and set aside.
• Prepare the filling: In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Vanilla Extract, Dates, Maple Syrup, Coconut Oil, Cocoa Powder).
• Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.
• Prepare the Chocolate Ganache: In a small saucepan, heat the coconut cream and chocolate chips over low heat, stirring constantly until melted and smooth.
• Pour the chocolate over the dessert.
• Freeze the dessert for 3 hours, then remove from the springform pan. Transfer to the refrigerator to defrost before eating. Garnish with toasted coconut.
• Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.

NO-BAKE COCONUT CHEESECAKE RECIPE

Steps:

• 1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.6. Add shredded coconut and stir until combined.7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.8. Release from the pan and decorate with toasted coconut.

NO BAKE KEY LIME MANGO COCONUT CHEESE CAKE PIE

Steps:

• Blend gram cracker in a food processor or place crackers in a large reseal able plastic bag, and crush them with a rolling pin until they are finely ground.
• Add in a small bowl together with butter vanilla, sugar and nutmeg. Thoroughly mix until fully combine and crumbs slightly comes together.
• Press mixture evenly onto bottom of a 9-inch spring form pan. You may use the back of a cup to press it down.
• In a large bowl soft cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in key lime juice, vanilla, lime zest , mango and coconut flakes , if using any
• Pour the filling into the crust; smooth the top with a rubber spatula. Refrigerate while you make the coconut whipped cream.
• Remove canned coconut milk from fridge and carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl. Throw out the liquid or serve for smoothies or cooking
• Whip the coconut cream for 5 minutes or more until it becomes fluffy and light, with soft peaks. Then add the powdered sugar and grated lime zest.
• Return whipped cream to fridge for about 5 minutes or until ready to use. Longer periods will make it firmer.
• Finally mount the coconut whipped cream on the pie decoratively.
• Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Remove carefully the sides from the spring form pan. You may carefully transfer the pie to a cake stand or serving plate, using the parchment paper. Place on a serving dish and then top with toasted coconut and serve

NO BAKE ITALIAN CAKE

Steps:

• Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
• Mix condensed milk and lemon in a large mixing bowl.
• Add pineapple to the milk and stir.
• Pour mixture over the Nilla Wafers.
• Add another layer of wafers on top of milk and pineapple mixture.
• Top with Cool Whip like a frosting.
• Sprinkle with coconut flakes.
• Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
• Refrigerate overnight, about 8 hours.

COCONUT POUND CAKE

Steps:

• Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
• In a medium bowl, whisk the flour, baking powder and salt, and set aside.
• Blend 1/2 cup coconut in a food processor along with 1/4 cup of sugar, and set aside. (See notes below)
• In the bowl of an electric mixer, blend together the melted butter and 3/4 cup sugar. Add eggs, one at a time, blending for 10-15 seconds between each egg.
• Add the bowl of coconut and sugar that was processed together, and stir until well combined.
• Add coconut extract and vanilla extract.
• While slowly mixing, add flour mixture and milk in two batches(some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
• Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the loaf cake in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
• After the cake has baked, leave the oven on, but reduce the temperature to 300°F. Spread 1/2 cup of coconut onto a baking sheet, and bake for 3-4 minutes (watch it closely). Remove from oven to cool.
• Prepare the glaze by simply whisking together the glaze ingredients. Depending on how hot the butter was, the glaze may be thin. Allow to cool a few minutes until the desired consistency is reached, then pour glaze over the loaf cake.
• Sprinkle toasted coconut over the top of the cake, allow the glaze to set up a few minutes, then slice and enjoy!

COCONUT CHEESECAKE NO BAKE DESSERT

Steps:

• Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
• Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
• Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1" (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
• Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it's smooth. Add the set pudding and mix until mostly no lumps remain.
• Stir the coconut extract, if using, into the tub of Cool Whip. Mix half the tub of Cool Whip into the pudding mixture, along with 2 cups of coconut. Spread over crust. Top with remaining whipped topping and sprinkle with reserved crushed cookies and toasted coconut.
• Cover and chill for at least 4 hours before serving. This will last in the refrigerator for up to 3 days.

COCONUT OREO ICEBOX CAKE

Steps:

• Beat the cream cheese and sugar until creamy. Add the extract, 2 Tablespoons milk, and coconut and beat again.
• Fold in 2 cups of Cool Whip gently. Spread 2 Tablespoons of the reserved Cool Whip on the bottom of an 8x8 pan.
• Dip half the cookies in the milk and place on the bottom of the pan. Spread half of the coconut mixture on top of the cookies. Repeat the layers.
• Cover the top of the cake with the remaining Cool Whip. Refrigerate for 4-6 hours or overnight. Drizzle with chocolate syrup and sprinkle with chocolate curls before serving. Store in a sealed container in the refrigerator.

NO-BAKE COCONUT BARS

Steps:

• Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts

COCONUT PINEAPPLE CAKE

Steps:

• For the Filling: Place sugar, cornstarch and salt in a saucepan and whisk to combine. Drizzle a little bit of the juice from the pineapple over the dry mixture and whisk until smooth. Add remaining pineapple and juice. Bring to a boil over medium heat and cook for a couple of minutes, whisking occasionally until thickened and translucent. Whisk in the butter and cool completely. Refrigerate until chilled and firmed or in an airtight container for up to 3 days, if desired.
• For the Cake: Preheat oven to 350˚ F. Coat the insides of two 8-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment.
• Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside. Whisk together the egg whites and milk in a small bowl; set aside.
• In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
• Add the flour mixture in four additions, alternating with the egg white/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans and smooth tops with offset spatula.
• Bake for about 30 to 35 minutes or until a toothpick shows a few moist crumbs. The cake will be tinged with light golden brown around the edges and the top and will have begun to come away from the sides of the pan.
• Cool pans on racks for about 10 minutes. Unmold, peel off parchment, and place directly on racks to cool completely. Layers are ready to fill and frost. Alternatively, place on layers on cardboards and double wrap in plastic wrap; store at room temperature if assembling within 24 hours.
• For the Assembly: Make sure buttercream is ready to go. It should be very soft - almost like mayonnaise. Place bottom layer on an 8-inch cardboard round (it will make covering it with coconut that much easier later on). Fill the cake with the pineapple filling (you might not need all of it, extra is great over ice cream). Frost the cake's top and sides with the buttercream. Don't worry if your application job isn't perfect - you will be covering the whole cake with coconut! See how imperfect it looks when you are still in the midst of it all?
• Make sure you have a nice thick layer of buttercream all over (you might still have some leftover, which can be frozen).
• Place coconut in a large bowl. Pick up cake (this is where that cardboard round comes in) and hold over bowl. Scoop up coconut with other hand and press generously all over top and sides of cake. Cake is ready to serve. May be refrigerated up to 2 days covered with a cake dome. Make sure to serve at room temperature.

NO BAKE COCONUT CAKE

Steps:

• 1. Crumble angle food cake in large dish. 2. Mix instant pudding& lowfat milk according to the instructions on the package. 3. Add in coconut. 4. Pour over cake and mix thoroughly. 5. Top with cold whip, chill. Easy to adapt to a sugar free diet by substituting a sugar free cake and pudding and using skim lowfat milk instead of whole. The cook time listed is actually the time it takes to chill.

SMALL COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350, and line a 6" round cake pan with 2" sides with parchment paper on the bottom. Give everything a spritz with a coconut oil cooking spray, just to be safe. Have ingredients for cake ready to go, and reserve the ingredients for the frosting on the side.
• In a large bowl, beat together the butter, coconut oil and sugar until creamy, 1 minute.
• Add the coconut extract and egg and beat until combined.
• Sprinkle the flour, salt, baking soda, and coconut flakes evenly over the top.
• Start to beat everything together while streaming in the coconut milk.
• Beat until fully combined (but be careful not to over-mix).
• Scrape the mixture into the prepared pan, place the pan on a small baking sheet, and bake for 36-38 minutes.
• Use a toothpick to ensure it's done. Let the cake cool in the pan on a wire rack, and when it's cool enough to touch, dump it out and peel off the parchment paper. .
• To make the frosting: beat together the butter, coconut oil and cream cheese.
• Start adding the powdered sugar while beating slowly.
• Toast the coconut: place it in a dry skillet and stir frequently over low heat until it's nicely browned. I like it almost crispy, because it will soak in the frosting and soften again. Beat the toasted coconut into the frosting. You can also use untoasted coconut, if you prefer. Frost the cake and serve.

KETO COCONUT CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch cake pan with coconut oil or butter. Set aside.
• In a large bowl, using an electric beater on low/medium speed, beat the eggs with coconut cream, erythritol, coconut extract, and vanilla for 30-45 seconds or until slightly lighter in color.
• Beat in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir in the desiccated coconut.
• Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
• Bake in center rack for 20-25 minutes on fan-mode or for 30-35 minutes or regular mode. I recommend you insert a pick in the center of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb, it's cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry (you want the crumb to be soft and moist!)
• Cool 5 minutes in the pan then transfer onto a cooling rack.
• Cool 1 hour on the rack, or wait until it reaches room temperature to frost. Only make the frosting 10 minutes before frosting the cake, or if you want to make the frosting ahead, don't store in the fridge, or it will get hard and difficult to spread.