OLD FASHIONED COCONUT SOUR CREAM ICE BOX CAKE
Baked with a few extra ingredients, drenched in coconut milk, and covered with homemade icing, this cake will make sure you'll never look at cake mix the same again.
Provided by Stacey | SouthernDiscourse.com
Number Of Ingredients 9
Steps:
- Butter and flour 3- 8 inch cake pans.
- Mix ingredients using the mixing times listed on cake mix box.
- Divide batter equally between all 3 pans. The batter will be thick and may have to be spread outward to the edges with a spatula.
- Bake at the temperature stated on box for 20 minutes or until toothpick is clean when removed.
- Cool cakes for 5-10 minutes. Remove from pans. Let the cakes cool to the touch. If the cakes, have rounded tops, cut the tops off Brush off all crumbs and loose bits of cake.
- Open the coconut milk and stir to mix the thick cream and milk together before using. If it needs to be thinned, add a little water. Brush the top of each cake with the coconut milk, then refrigerate.
COCONUT ICE BOX CAKE
Make and share this Coconut Ice Box Cake recipe from Food.com.
Provided by Ambassadress of Goo
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- One day in advance, mix the filling.
- Cover, and keep in the refrigerator overnight.
- The next day bake cake mix according to directions on package.
- When cool, slice cakes crosswise to make four layers.
- Spread filling between layers.
- (Be generous!).
- Spread final layer on top of cake.
- This should be kept in the refrigerator, and will keep up to a week.
OH SO EASY ICE BOX COCONUT CAKE
Make and share this Oh so Easy Ice Box Coconut Cake recipe from Food.com.
Provided by Carol V.
Categories Dessert
Time 35m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
- Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
- Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
- Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Nutrition Facts : Calories 552.6, Fat 27, SaturatedFat 12.7, Cholesterol 67.2, Sodium 346.3, Carbohydrate 75, Fiber 0.4, Sugar 64.9, Protein 4.7
GINGERSNAP COCONUT ICEBOX CAKE
Steps:
- Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
- Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
- Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
- Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
- Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
- Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
- To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
- Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.
EASY COCONUT CAKE
This one was one of my mother's "go to" recipes - easy, moist and always popular Not sure of cake tin size - Mum used a ring tin.
Provided by ballarat
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 7
Steps:
- In the mixer bowl blend well together the softened butter and the sugar.
- Add the sifted flour and the beaten eggs and milk in alternate portions - mix well after each addition.
- Beat constantly for about 3 minutes until the mixture lightens in colour.
- Add in the coconut and lemon essence and stir until combined.
- Bake in a moderate oven 45 minutes.
Nutrition Facts : Calories 2344.7, Fat 110.7, SaturatedFat 67.2, Cholesterol 632.9, Sodium 1046.5, Carbohydrate 304.9, Fiber 6.1, Sugar 154.5, Protein 37.2
EASY MELT IN YOUR MOUTH COCONUT CAKE
One of my friends shared this recipe with me and every time I make it I get "best cake ever" comments! A guaranteed easy hit every time, and the most moist cake you will ever eat!
Provided by tennis5
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Bake cake according to cake box directions in a 13 x 9 pan.
- Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
- Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
- Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
- enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
- If you have time, cover cake and put in refrigerator overnight getting it cold.
- When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!
Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 22.1, Cholesterol 9.7, Sodium 285.5, Carbohydrate 54.1, Fiber 3.5, Sugar 39.1, Protein 5.8
COCONUT-LIME ICEBOX CAKE
Try something new with our Coconut-Lime Icebox Cake recipe! This delectable coconut-lime icebox cake is made with fresh lime juice, BAKER'S ANGEL FLAKE Coconut and Maria cookies. Serve it up on the first hot day of the year!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 12h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients until blended. Add lime juice; mix well.
- Pour 1 cup of the sour cream mixture into 8-inch square dish, top with single layer of 9 cookies. (Do not press cookies into sour cream layer.) Repeat layers twice. Cover with remaining sour cream mixture.
- Refrigerate overnight.
- Sprinkle with coconut just before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
OAT & COCONUT ICEBOX COOKIES
This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. -Lori Rowe, Tigerton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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