Cheating Toasted Coconut Refrigerator Cake Recipes

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TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

REFRIGERATOR COCONUT CAKE



Refrigerator Coconut Cake image

Make and share this Refrigerator Coconut Cake recipe from Food.com.

Provided by PaulaG

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups sugar (Can use 1/2 sugar and 1/2 Splenda to reduce the carbs.)
1 cup milk (Low-fat is fine.)
1 teaspoon coconut flavoring
1 (8 ounce) container Cool Whip
coconut, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
  • Prepare the cake mix using the water, oil and eggs as directed on package directions.
  • Bake in preheated oven for 25 to 35 minutes or as directed on package.
  • Test cake by inserting cake tester off center, when it comes out clean cake is done.
  • Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
  • With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
  • Cover and refrigerate until serving time.
  • At serving time spread with cool whip and sprinkle with lightly toasted coconut.

Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g

CHEATING TOASTED COCONUT REFRIGERATOR CAKE



Cheating Toasted Coconut Refrigerator Cake image

For when its just too hot to bake or when you just don't have the time. Buy toasted coconut and that part can be skipped. Cook time is chilling time.

Provided by Kim127

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 4

1/4 cup sweetened flaked coconut
1 cup Cool Whip (or other whipped cream)
2 cups prepared vanilla pudding
2 (11 ounce) sara lee poundcake (or other brand)

Steps:

  • Preheat oven to 350 degrees F.
  • Spread the coconut on a baking sheet and toast in the oven until golden brown. About 10 minutes, shaking the tray once halfway through cooking.
  • 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 1/2 inch layers.
  • Line an 8x8 square pan with 4 slices of cake to make one layer.
  • Top with about 1 cup of pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture.
  • Refrigerate for one hour.
  • Garnish with the toasted coconut.

Nutrition Facts : Calories 573.6, Fat 28.1, SaturatedFat 17.7, Cholesterol 241.9, Sodium 701, Carbohydrate 74.5, Fiber 0.7, Sugar 21.6, Protein 8.6

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Top Asked Questions

How do you make coconut frosting for a cake?
Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes.
What is the recipe for a coconut milk cake?
In a medium saucepan over medium heat, combine the coconut milk, 1/4 cup (50g) of the sugar, salt, vanilla, and coconut extract and cook, stirring, nutil it simmers.
How do you toast a coconut cream cake with meringue?
Once you have the coconut cream cake fully set with curls you will need a Torch to toast the meringue. Hold the blow torch a ways from the cake and touch the flame down between the curls. The curls will set fire, not as scary as that sounds, and you need to blow them out as you go.
How to bake cheesecake with sour cream and coconut milk?
Add coconut milk and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan.

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