COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT LAYER CAKE
Steps:
- Make the cake: Preheat the oven to 350˚. Butter three 8-inch round cake pans and line the bottoms with parchment, then butter the parchment. Dust with all-purpose flour and tap out the excess. Whisk the all-purpose flour, cake flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter and sugar in a large bowl with a mixer on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs and egg whites one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in both extracts. Reduce the mixer speed to low and gradually beat in the flour mixture in three batches, alternating with the milk. Beat until just incorporated.
- Divide the batter evenly among the prepared pans. Bake until the cakes are golden around the edges and a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Transfer to racks and let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans, remove the parchment and return the cakes to the racks to cool completely.
- While the cakes cool, make the frosting: Combine the sugar and egg whites in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Whisk until warm and the sugar is dissolved, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until thick and glossy, 5 minutes. Increase the speed to medium high and beat until stiff peaks form and the bottom of the bowl is cool, 7 more minutes. Reduce the speed to medium low; Add the butter a few tablespoons at a time, beating well after each addition. (It's OK if the frosting looks separated-just beat on medium-high speed until smooth again.) Add both extracts and the salt and continue beating until fluffy, 3 to 5 minutes.
- Trim the tops of the cakes with a long serrated knife to make them level, if necessary. Place 1 cake layer on a cake stand or platter. Spread with 1 cup frosting. Place the second layer on top and spread with another 1 cup frosting. Place the remaining cake layer on top and spread the remaining frosting over the top and sides of the cake. Press the coconut into the sides of the cake.
COCONUT LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
- Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
- Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
- Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.
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 LAYER CAKE
Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Provided by Esther Clark
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
Categories Cake Mixer Dairy Egg Dessert Bake Coconut Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
- Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
- Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
- Beat in egg yolks and vanilla extract.
- On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
- Fold beaten egg whites into batter.
- Divide cake batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 45 minutes.
- Cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes.
- Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate.
- Spread 1 cup Cream Cheese Frosting over cake layer.
- Sprinkle 1 cup sweetened shredded coconut over.
- Top with second cake layer.
- Spread remaining frosting over top and sides of cake.
- Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
- (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
- Makes 10 servings.
Nutrition Facts : Calories 755.2, Fat 38.9, SaturatedFat 28.8, Cholesterol 124.2, Sodium 396.8, Carbohydrate 96.2, Fiber 2.7, Sugar 67.6, Protein 8.5
CLASSIC COCONUT CAKE
One of the beauties of layer cake is that you can do much of the work in advance. The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature. The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using). You could even assemble and frost the whole glorious thing a day ahead; store it at room temperature, covered loosely with plastic wrap or a cake cover.
Provided by Alison Roman
Categories cakes, dessert
Time 1h15m
Yield 1 9-inch cake
Number Of Ingredients 16
Steps:
- Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
- In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
- In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
- Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
- Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
- Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
- Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
- Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
- Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.
SIMPLY THE BEST COCONUT CAKE
Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.
Provided by NicoleMcmom
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g
FRESH COCONUT LAYER CAKE
The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One.
Provided by Manami
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Before you start with this cake, you'll first have to deal with the coconut.
- Push a skewer through the top and make 3 holes and drain out the milk.
- Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
- Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
- Now discard the shell and take off the inner skin using a potato peeler.
- The coconut is now ready to use.
- The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
- Prepare Cake:.
- Preheat oven to 325°F.
- 2 8" pans, buttered and parchment lined.
- Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
- Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
- What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
- Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
- Place them on center shelf of the oven and bake 30-35 minutes.
- To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
- Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
- Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
- Prepare Frosting:.
- Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
- Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
- After that, use the rest of the frosting to coat the sides and top of the cake.
- Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
- And that's it!
Nutrition Facts : Calories 214.9, Fat 13.6, SaturatedFat 9.2, Cholesterol 62.5, Sodium 235.5, Carbohydrate 21.4, Fiber 1.3, Sugar 12.3, Protein 2.7
COCONUT LAYER CAKE
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
- In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
- Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
- Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
- Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
- Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
- Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
More about "the best coconut layer cake food"
COCONUT CAKE MADE WITH FRESH COCONUT - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
THE BEST COCONUT LAYER CAKE – RECIPES NETWORK
From recipenet.org
THE BEST COCONUT LAYER CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
TOWERING COCONUT LAYER CAKE RECIPE - TYLER FLORENCE
From foodandwine.com
COCONUT LAYER CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST LUSCIOUS LEMON COCONUT CAKE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
BEST COCONUT LAYER CAKE RECIPE - HOW TO MAKE COCONUT CAKE
From delish.com
COCONUT LAYER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO MAKE THE BEST COCONUT CAKE - ABOUT A MOM
From aboutamom.com
HOW TO MAKE THE ULTIMATE COCONUT LAYER CAKE - SERIOUS EATS
From seriouseats.com
MAGNOLIA BAKERY'S COCONUT LAYER CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
OUR 12 BEST LAYER CAKE RECIPES TO TOWER OVER THE COMPETITION
From saveur.com
TOASTED COCONUT CARAMEL LAYER CAKE - THE CAKE CHICA
From thecakechica.com
12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
From allrecipes.com
THE BEST COCONUT LAYER CAKE – BEST CAKE FOR ORLANDO
From cakesorlando.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
49 BEST LAYER CAKE RECIPES FOR EVERY CELEBRATION | EPICURIOUS
From epicurious.com
THE BEST COCONUT LAYER CAKE | RECIPE | COCONUT CAKE, COCONUT …
From pinterest.com.au
THE BEST COCONUT LAYER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TOWERING COCONUT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
COCONUT CAKE RECIPES | FOOD & WINE
From foodandwine.com
BEST COCONUT LAYER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE COCONUT LAYER CAKE | IMPERIAL SUGAR
From imperialsugar.com
RECIPE: FRESH COCONUT LAYER CAKE | STYLE AT HOME
From styleathome.com
HOMEMADE COCONUT LAYER CAKE WITH EINKORN FLOUR | JOVIAL FOODS
From jovialfoods.com
MAKE THIS COCONUT CAKE FOR EASTER DINNER | SOUTHERN LIVING
From southernliving.com
BEST COCONUT LAYER CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE BEST COCONUT CAKE RECIPE EVER! - COOKIES AND CUPS
From cookiesandcups.com
BEST EVER COCONUT LAYER CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
THE BEST COCONUT CREAM LAYER CAKE RECIPE · THE GLITZY PEAR
From theglitzypear.com
BEST TOASTED COCONUT CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST COCONUT CAKE IN THE WORLD - BROMA BAKERY
From bromabakery.com
THE BEST COCONUT LAYER CAKE RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
COCONUT LAYER CAKE - THE BAKER UPSTAIRS
From thebakerupstairs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love