INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
STATE FAIR WINNING COCONUT CAKE
This is my favorite coconut cake recipe. What makes it so delicious and unusual is the frosting. It is made in a very different manner and isn't ultra-sweet. Just yummy. I think this recipe appeared in the Columbus Dispatch when they posted award-winning recipes from the Ohio State Fair. I can see why it could have walked away with a blue ribbon.
Provided by Debbie R.
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Grease and flour two round cake pans or one large pan for a single layer cake.
- Sift together flour, baking powder, baking soda and salt.
- Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
- Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
- Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
- For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
- In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
- Frost cake. Sprinkle with all of the coconut.
- Store in refrigerator.
- Cooking time does not include the time for the cake and frosting to cool.
Nutrition Facts : Calories 7853.7, Fat 461.9, SaturatedFat 217.8, Cholesterol 290.4, Sodium 5711.7, Carbohydrate 881.9, Fiber 18.4, Sugar 588.8, Protein 69.6
PRIZE-WINNING COCONUT CAKE
This recipe is very easy to make, it is very moist and sure doesn't last long! I found the basic recipe and tweaked it a bit to suit my craving for coconut flavor.
Provided by rhondalynne
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted margarine in a 9 x 13 inch cake pan.
- Sprinkle 1 cup coconut over margarine.
- Prepare cake mix according to directions on box and pour over the coconut.
- Bake at 350 degrees for 30- 35 minutes, until cake tests done.
- Remove from oven, immediately pour cold milk over hot cake.
- Let cool completely.
- Spread cool cake with Cool Whip and top with additional coconut if desired.
- Store in refrigerator.
Nutrition Facts : Calories 422.4, Fat 26.6, SaturatedFat 9.9, Cholesterol 2.9, Sodium 426.4, Carbohydrate 43, Fiber 0.7, Sugar 31.4, Protein 4.1
COCONUT DREAM CAKE
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
Nutrition Facts :
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