COCONUT CAKE SUPREME
I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.
Nutrition Facts : Calories 500 calories, Fat 18g fat (13g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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.
SUPREME COCONUT CAKE
My brother in law's birthday is in 3 days and he loves coconut. I have never made him a cake before so I wanted this to be a really great cake. It was very easy to make and it was delicious. It looked very elegant, and very coconut. The whipped cream frosting adds the perfect touch. If you need a coconut cake that is easy to...
Provided by SK H
Categories Cakes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.
- 2. Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
- 3. When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
- 4. Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.
- 5. Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.
- 6. Remove top layer and set ontop of bottom layer as in photos
- 7. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
- 8. Keep refrigerated.
FAVORITE COCONUT CAKE
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT CAKE
This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
COCONUT CAKE SUPREME
I am always asked for the recipe for this cake. It is a rich macaroon like cake that must be kept for at least a day before serving it for the flavours and texture to develop into what they should be. You may want to keep it out of reach if you have someone in the house with a sweet tooth. Resisting the urge to nibble is the hardest part of making this cake :)
Provided by Ranikabani
Categories Dessert
Time 1h40m
Yield 1 9inch tube cake
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease and flour a 9 inch tube pan.
- In a large bowl, cream butter and sugar.
- Add one cup of the flour and mix it in well.
- Add the eggs and almond flavouring.
- Fold in the remaining flour and coconut.
- Bake for 1 1/2- 1 3/4 hours watching it carefully.
- Remove from pan and let sit on the counter while you mix the glaze ingredients together.
- Brush glaze on hot cake until it sinks in.
- Cover the cake loosely with foil and don't serve it for at least another 24 hours.
- Slice this rich cake into thin slices.
Nutrition Facts : Calories 8012.5, Fat 471.9, SaturatedFat 306.2, Cholesterol 2245.1, Sodium 3611.4, Carbohydrate 899.6, Fiber 16.3, Sugar 699.4, Protein 74.7
LEMON COCONUT POUND CAKE
Make and share this lemon coconut pound cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
Nutrition Facts : Calories 674.6, Fat 30.4, SaturatedFat 15.4, Cholesterol 159.3, Sodium 173.2, Carbohydrate 95, Fiber 1.1, Sugar 69.4, Protein 7.6
CLASSIC COCONUT CAKE
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.
Categories Cake Mixer Dessert Bake Cream Cheese Coconut Birthday Party Butter Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For cake:
- Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
- Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD: can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
COCONUT CAKE SUPREME
Make and share this Coconut Cake Supreme recipe from Food.com.
Provided by mam777
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Make cake following box instructions.
- Cool thoroughly; split layers in half to equal 4 layers.
- Filling - Combine sugar and sour cream, stir well then stir in coconut. Set aside 1 cup of mixture for the outer frosting.
- Then spread filling on cake layers, kind of thick. Do not use on top layer of cake.
- Mix the saved cup of filling with the container of cool whip. Frost the top and sides of the cake. Cover well and let set in fridge for 1-2 days before serving.
Nutrition Facts : Calories 318.3, Fat 16.1, SaturatedFat 12, Cholesterol 17.5, Sodium 49.5, Carbohydrate 43.8, Fiber 0.4, Sugar 41.7, Protein 1.8
COCONUT CAKE
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
- Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.
- Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.
COCONUT CAKE WITH CRUSHED PINEAPPLE
Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.
Provided by Bibi
Categories Desserts Cakes Coconut Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
- Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
- Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
- Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
- Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
- To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g
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