Cheating Toasted Coconut Refrigerator Cake Recipes

TOASTED-COCONUT REFRIGERATOR CAKE

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.

TOASTED COCONUT LAYER CAKE

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

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.

CHEATING TOASTED COCONUT REFRIGERATOR CAKE

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.