CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
- Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
- Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
- If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
- Refrigerate for at least 1 hour before serving.
COCONUT CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h5m
Yield One 9-inch 2-layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
- Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
- Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
- In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
- With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
- Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
- Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
- Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
TORTA DE COCO (COCONUT CAKE)
A really amazing, very rich cake from Colombia--a sort of bread pudding except instead of using bread, it uses pound cake (I have posted the recipe for the traditional Colombian pound cake). It's worth making just for the aromas of the cooking syrup and then the torta baking--but you will love eating it as well.
Provided by Chef Kate
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Soak the raisins in the sherry.
- Pre-heat the oven to 375 degrees.
- In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
- Add the coconut, stir well, and cook another three minutes, stirring occasionally.
- Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
- Grate the poundcake into a large bowl.
- Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
- Butter a ten inch springform pan.
- Beat the egg whites until they form stiff peaks.
- Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
- Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
- Cool on a rack before opening the springform pan.
- Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.
Nutrition Facts : Calories 699.9, Fat 24, SaturatedFat 16.5, Cholesterol 277.8, Sodium 209.9, Carbohydrate 84.2, Fiber 4.6, Sugar 57.6, Protein 10.2
TORTA DE DULCE DE COCO (COLOMBIAN COCONUT PUDDING CAKE)
Torta de Dulce de Coco is one of my favorite desserts to make, and eat, when the weather starts to cool down. This Colombian dessert is a moist cake made with Dulce de Coco (Coconut and Milk Dessert) and Bizcochuelo (Sponge Cake). This Colombian Coconut Pudding Cake is originally from the department of El Valle, Colombia.
Provided by Erica Dinho
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat an oven to 325°F. Lightly butter an 8 x 8 square baking pan or 8 round baking pan.
- Place all the remaining ingredients in a large mixing bowl and mix well until well combined.
- Pour the mixture into the prepared pan and bake for about 30 to 40 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes, then release the pan sides and slide the cake onto a serving plate. Serve warm or cold.
Nutrition Facts : Calories 517 kcal, Carbohydrate 91 g, Protein 11 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 238 mg, Sodium 805 mg, Fiber 1 g, Sugar 49 g, UnsaturatedFat 6 g, ServingSize 1 serving
PORTUGUESE COCONUT CAKES (BOLOS DE COCO)
My grams makes these sweet little treats all the time. Easy and quick.
Provided by drodrigues101
Categories World Cuisine Recipes European Portuguese
Time 25m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
- Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
- Bake in the preheated oven until firm and golden, 15 to 20 minutes.
Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g
COLOMBIAN POUND CAKE
A very rich pound cake that is traditional in Colombia and is used to make the even richer Torta de Coco (Coconut Cake), the recipe for which is posted separately. You will note that this cake contains no baking powder or soda--just a bit of brandy and lots of eggs.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 1 10
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 325 degrees.
- Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
- Add the egg yolks, one at a time, continuing to beat on medium-high speed.
- Stir in brandy and vanilla and mix well.
- Sift the flour and salt together into the butter/egg mixture and blend very well.
- Beat the egg whites until stiff and dry.
- Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
- Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
- Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
- Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
- Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
- Cool on a rack.
Nutrition Facts : Calories 7403.5, Fat 418.3, SaturatedFat 247.9, Cholesterol 2879.6, Sodium 1855.7, Carbohydrate 785.3, Fiber 10.5, Sugar 305.9, Protein 111
BESITOS DE COCO (COCONUT KISSES)
Make and share this Besitos De Coco (Coconut Kisses) recipe from Food.com.
Provided by sunriselilly
Categories Dessert
Time 20m
Yield 24 cookies, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a cookie sheet.
- In a bowl, thoroughly mix all ingredients together into a dough.
- Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
- Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.
Nutrition Facts : Calories 1520.3, Fat 81, SaturatedFat 61.5, Cholesterol 393, Sodium 585, Carbohydrate 192.3, Fiber 7.1, Sugar 161.1, Protein 12.3
CREAMY COCONUT CAKE
A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.
Provided by Julia
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
- In a small bowl combine cream of coconut and condensed milk.
- Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
- Serve chilled.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g
COSTA RICAN COCONUT FUDGE (CAJETA DE COCO
I have not made this recipe but it was given to me when I was in Costa Rica several years ago and everyone that tried them loved them - I think you need a sweet tooth for this one.
Provided by Bergy
Categories Candy
Time 35m
Yield 20-30 balls
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
- Continue to cook for 5 minutes after it reaches a boil.
- As soon as it is cool enough to handle form small balls, place in paper cups.
- Store in sealed container.
Nutrition Facts : Calories 202.9, Fat 13.4, SaturatedFat 8.7, Cholesterol 34.8, Sodium 130.7, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 2.8
VANUATU COCONUT CAKE
The original recipe calls for fresh grated coconut. Not sure how it would turn out with shredded/desicated coconut. Posted for ZWT 7 and sourced from http://www.vanuatuchefs.com/recipes.html
Provided by Coasty
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 150°C.
- In a bowl using an electric mixer whisk sugar and butter until light and creamy.
- Then add the eggs one by one into the butter and sugar mix making sure that you mix the eggs through thoroughly.
- Using a metal spoon mix the flour and grated coconut into the above mixture.
- Butter and flour a round or square 20cm baking tin and pour mixture into it and then place oven.
- Bake for 1 1/2 hours.
Nutrition Facts : Calories 707.2, Fat 46.3, SaturatedFat 33.6, Cholesterol 202.6, Sodium 73.1, Carbohydrate 67.4, Fiber 6.2, Sugar 42.7, Protein 10.2
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