Amaretto Coconut Cake Recipes

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AMARETTO CAKE



Amaretto Cake image

This cake is awesome! My family loves it.

Provided by Shawn

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
½ cup water
½ cup vegetable oil
¼ teaspoon almond extract
½ cup amaretto liqueur
1 cup sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
  • Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
  • To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g

COCONUT CAKE



Coconut Cake image

This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 10-inch round cakes

Number Of Ingredients 10

Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract

Steps:

  • Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
  • In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
  • Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

AMARETTO COCONUT CAKE



Amaretto Coconut Cake image

An adaptation of my very favourite chocolate cake recipe, this is moist, light, and incredibly delicious. This is my current working version of the recipe, after some extensive experimentation.

Provided by Iscah

Categories     Dessert

Time 1h10m

Yield 2 layers, 12 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 cups white sugar
1/4 cup powdered sugar, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/4 cup amaretto liqueur
1/4 cup amaretto syrup
1/2 cup coconut milk
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  • In large bowl combine flour, sugar, baking soda, baking powder and salt. Make a well in the center.
  • Add eggs, liqueur, coconut milk, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
  • Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. I used cream cheese frosting with a little coconut milk.

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.

AMARETTO OLIVE OIL CAKE



Amaretto Olive Oil Cake image

Provided by Melissa Roberts

Categories     Cake     Liqueur     Egg     Nut     Dessert     Bake     Passover     Raspberry     Tree Nut     Almond     Spirit     Amaretto     Kosher for Passover     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 cup (4 1/2 ounces) blanched slivered almonds
1/4 cup matzoh cake meal (see Cooks' notes)
1/4 cup potato starch (see Cooks' notes)
3/4 cup plus 2 tablespoons sugar, divided
1/4 teaspoon salt plus more for beating whites
5 large egg yolks
1/2 cup extra-virgin olive oil plus more for pan
3 tablespoons Amaretto liqueur
4 large egg whites at room temperature
Fresh raspberries for serving
Special Equipment
A 9-inch round cake pan (2 inches deep) or 9-inch springform pan; parchment paper

Steps:

  • Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
  • Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
  • Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
  • Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
  • Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
  • Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
  • Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
  • Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
  • If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
  • Serve cake in wedges with berries on the side.

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Provided by C. Goff

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 3h30m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g

HALEKULANI HOTEL COCONUT CAKE



Halekulani Hotel Coconut Cake image

This fabulous cake comes from the majestic Halekulani Hotel on Waikiki Beach in Honolulu, Hawaii, where it has been the hotel's signature cake for years. It's a light, creamy concoction that sings "spring." The cake is a light sponge cake, filled with pastry cream, and topped off with whipped cream. I saw this in the local Relish magazine that comes with our newspaper. I had to post it and share it with my zaar friends. ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 22

1 1/2 cups cake flour
2/3 cup sugar
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
2 eggs
2/3 cup water
8 egg whites
1/2 teaspoon cream of tartar
2 cups 2% low-fat milk, divided
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons cornstarch
2 eggs
2 tablespoons butter
1 1/4 cups sweetened flaked coconut
1/2 cup Amaretto
3 cups heavy cream
3 tablespoons sugar
1/2 cup sweetened flaked coconut

Steps:

  • To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
  • To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
  • Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
  • Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
  • To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
  • Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
  • To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
  • Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
  • When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.

Nutrition Facts : Calories 584.1, Fat 35.9, SaturatedFat 20.8, Cholesterol 151.9, Sodium 337.5, Carbohydrate 58.6, Fiber 0.9, Sugar 39.1, Protein 8.9

CHOCOLATE-AMARETTO LAYER CAKE



Chocolate-Amaretto Layer Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Almond     Amaretto     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Nonstick vegetable oil spray
1 18.25-ounce package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur
3/4 teaspoon almond extract
3 cups semisweet chocolate chips (about 18 ounces)
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
2/3 cup sour cream
1 cup powdered sugar
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

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From onlyglutenfreerecipes.com


AMARETTO BUNDT CAKE - MOIST & DELICIOUS - SAVORY SPICERACK
2020-12-08 Add the eggs, milk, cooking oil, almond extract, and vanilla extract to the cake mix, and mix well until blended. (The batter will be slightly thick.) Add the 1/2 cup of Amaretto to the cake batter and mix well. (This will help thin out the batter.) Place in cake mix in the greased bundt cake pan. Place the cake in the center of the preheated oven.
From savoryspicerack.com


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