Caramel Coconut Cake Recipes
CHOCOLATE COCONUT CARAMEL SKILLET CAKE
With just one skillet and fifteen minutes of prep time, you can create a multi-layer cake looks as pretty as a restaurant's signature dish.
Provided by Bree Hester
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
- In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
- While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
- Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.
Nutrition Facts : ServingSize 1 Serving
ULTIMATE COCONUT CAKE
Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.
Provided by McCormick Spice
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
- Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g
BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CARAMEL COCONUT CAKE
Sally Grosserode's old recipe. The cake has a topping when you flip over after baking. You will need wax paper.this is more like a very pretty bread than a cake . it tastes wonderful
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter large loaf pan pan .
- Place wax paper in pan.
- Butter wax paper. heavily .pam doesnt do it. it needs the butter.
- Mix brown sugar and coconut.
- Spread over wax paper in pan.
- Mix egg, sour cream, brown sugar, salt and soda.
- Add flour, baking powder and vanilla.
- Pour over topping.
- Bake in moderate oven-350 degress in preheated oven for 1 hour in closed oven dont check will fall.
- Turn upside down, peel off waxed paper while hot.
- Be careful because hot sugar burns.large.
Nutrition Facts : Calories 284.1, Fat 10.9, SaturatedFat 8, Cholesterol 31.3, Sodium 197.7, Carbohydrate 44.9, Fiber 1.7, Sugar 32.5, Protein 3.2
CARAMEL-ALMOND COCONUT CAKE
This incredible cake comes from Nestle and was in a TOH insert with one of their magazine. Starts with a cake mix but you can't tell from the final result.
Provided by mandabears
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- CAKE:.
- Preheat oven to 350 degrees.
- Grease and flour 13 x 9 pan.
- Beat cake mix, eggs, water and oil on low speed for 30 seconds.
- Beat on high speed for 2 minutes.
- Stir in 1/2 cup coconut.
- Spoon batter into pan.
- Bake for 28-35 minutes or just until wooden toothpick inserted in center comes out clean.
- TOPPING:.
- while cake is still baking, prepare topping.
- Melt butter in medium saucepan over medium-low heat.
- Stir in caramel topping and cream.
- Stir in almonds and remaining coconut.
- Increase heat to medium and bring mixture to a full boil.
- Boil for 5 minutes our until thick, but still spreading consistency, stir constantly.
- Carefully spread mixture over cake just as it comes out of the oven. Sprinkle morsels over cake while still hot out of the oven.
- Cool completely in pan on wire rack.
Nutrition Facts : Calories 367.2, Fat 22, SaturatedFat 8.7, Cholesterol 62.8, Sodium 355.1, Carbohydrate 39.9, Fiber 1.4, Sugar 18.9, Protein 4.5
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