COCONUT PUDDING CAKE
Looking for an easy dessert recipe that delivers impressive results? Make a delicious Coconut Pudding Cake with just a few ingredients! Moist cake with a creamy cool whip topping gets even better when you add a sprinkle of toasted coconut on top.
Provided by Aimee Shugarman
Categories Cake
Time 3h40m
Number Of Ingredients 5
Steps:
- Prepare cake in a 13x9 according to package directions. Remove from oven and poke holes all over cake using the handle of a wooden spoon or a wooden skewer.
- In a mixing bowl, whip together the pudding mix and milk. Immediately pour over warm cake, using a spatula to spread it. Cover with plastic wrap and refrigerate for 3 hours (or overnight).
- When ready to serve, top with Cool whip and toasted coconut. Serve and enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 125 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
TOASTED COCONUT CAKE
Steps:
- For the cake: Preheat the oven to 330 degrees F.
- In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
- In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
- Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely.
- For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth.
- Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.
TOASTED-COCONUT REFRIGERATOR CAKE
Toasted-Coconut Refrigerator Cake
Provided by Sara Quessenberry
Time 1h20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
- In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
- Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
COCONUT-LIME PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
COCONUT CAKE III
A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
Provided by Diane Y
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
- To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
- Spread Icing on cake and sprinkle with browned coconut.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 45.4 g, Cholesterol 46.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 288.7 mg, Sugar 34.3 g
TOASTED COCONUT CREAM CAKE
A rich, moist, and delicious cake that tastes even better the next day!
Provided by Anita Cornett
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
- Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
- Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
- Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
- To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
- Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 63.6 g, Cholesterol 68.3 mg, Fat 28.7 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 16.5 g, Sodium 504.1 mg, Sugar 47.5 g
TOASTED COCONUT PUDDING
I decided to jazz up homemade vanilla pudding to make it taste like a Mounds candy bar. When the miniature chips are topped with the warm pudding, they melt into a rich creamy chocolate that's great with the chewy coconut.JoAnn Moseman, Altus Air Force Base, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring., Sprinkle 2 teaspoons each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving.
Nutrition Facts : Calories 365 calories, Fat 19g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
TOASTED MARSHMALLOW CHOCOLATE CAKE
This is a very unusual cake, Check out the last picture, for the finished cake picture, before it was cut.. No frosting needed! Moist & delicious. I haven,t made it for a few years because it is hard to find coconut marshmallows! Five years ago I found them in Regina, Sask. Canada! The few packages I carted home...did not last...
Provided by Nancy J. Patrykus
Categories Chocolate
Time 50m
Number Of Ingredients 2
Steps:
- 1. Mix cake in a bowl, using directions and ingredients on the box. Set aside.
- 2. Cut marshmallows in half, and put into a well greased 9x13 glass cake pan. Be sure the marshmallows have the cut side down. Try not to snack, tee hee you will need all of the bag for the cake!
- 3. Pour cake batter over the marshmallow's. Picture #4 Bake cake per the package directions.
- 4. The marshmallows will melt & bumps will appear at the top of the cake! Forming a delicious glazed topping for the cake!. See the bottom picture. What could be simpler than that!!!
- 5. You can use any flavor cake mix that you want to. I happen to like chocolate!!
COCONUT BUNDT CAKE
This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!
Provided by Nikki
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.
- Pour into a bundt pan that has been greased and floured.
- Bake at 350 degrees F for 45 to 50 minutes.
- Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.
- Combine all ingredients in a mixing bowl and beat on high until smooth. Spoon frosting into a piping bag and pipe the frosting over the top.
- Sprinkle with toasted coconut.
COCONUT-PECAN PUDDING CAKE
Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
TOASTED COCONUT PUDDING CAKE
This is so yummy! And so easy! It's a nice change from chocolate. Well, maybe once in awhile! If you have trouble finding the toasted coconut instant pudding, and even I sometimes find it hard to find, you can choose from a couple of things. Purchase coconut instant pudding, or purchase vanilla instant pudding,toast some packaged coconut and toast it. The recipe for the frosting follows.
Provided by FLUFFSTER
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° & grease and flour lightly the baking pan.
- Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
- Bake in 13x9-inch pan for 32-35 minutes at 350° or until toothpick inserted in middle of cake comes out clean.
- Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
- Cool, then pour over cake.
Nutrition Facts : Calories 595, Fat 26.3, SaturatedFat 9.4, Cholesterol 88.7, Sodium 470.1, Carbohydrate 87, Fiber 2.3, Sugar 61, Protein 5.4
TOASTED COCONUT RICE PUDDING
This is not your average rice pudding. There's a fragrant, almost floral, waft of scent and flavor that is imparted to the creamy rice mixture by the ginger, lime and honey. The toasted coconut and rum are the kickers, though, making it over-the-top good!
Provided by evelynathens
Categories Dessert
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
- Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
- Scald the 1 cup evaporated milk and honey in the microwave.
- Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
- Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
- Serve with your favorite toppings.
COCONUT PUDDING CAKE RECIPE - (4.4/5)
Provided by á-24617
Number Of Ingredients 12
Steps:
- Cake: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes. Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two. Topping: Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.
HAWAIIAN DREAM TRIFLE
This creamy, dreamy trifle is heavenly. Very simple ingredients create an easy and amazing dessert. One taste and you're transported to a tropical island. The secret ingredient is the coconut cream pudding layer... it's the things dreams are made of. Toasting the coconut and macadamia nut enhances the flavors. Once the flavors...
Provided by Susan Bickta
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
- 2. Cut or tear angel food cake into bite-size pieces. Set aside.
- 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
- 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
- 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
- 6. Next, half of the pineapple.
- 7. Next, half of the coconut and half of the macadamia nuts.
- 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
- 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
- 10. Cover and refrigerate for at least 1 hour.
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