Chocolate Coconut Cream Cake Recipes

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CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Shiran

Number Of Ingredients 12

3/4 cup (105g) all-purpose flour
1/2 cup (50g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup desiccated or shredded coconut (unsweetened)
2 large eggs
1 cup (200g) granulated sugar
1 cup (240 ml) coconut cream
1/2 cup vegetable/canola oil
1/2 teaspoon pure vanilla extract
130 g/4.5 oz. semisweet or bittersweet chocolate (, finely chopped)
1/2 cup (120 ml) coconut cream

Steps:

  • Preheat oven to 350°F/180°. Grease an 8x8-inch pan
  • In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.
  • In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix-the less you mix, the lighter the cake will be.
  • Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
  • To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.
  • Cake can be kept in the refrigerator in an airtight container for up to 5 days.

CHOCOLATE COCONUT CREAM CAKE



Chocolate Coconut Cream Cake image

I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like.

Provided by NinjaPirateDragon

Categories     Desserts     Cakes     White Cake Recipes

Time 1h55m

Yield 10

Number Of Ingredients 16

¾ cup unsalted butter, softened
1 ½ cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 egg whites
¾ cup milk
2 teaspoons coconut extract
1 (14 ounce) can sweetened condensed milk
¼ cup heavy whipping cream
1 teaspoon vanilla extract
¾ cup sweetened flaked coconut
½ cup heavy whipping cream
8 ounces semisweet chocolate, chopped
1 cup sweetened flaked coconut
2 drops food coloring, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  • Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  • Stir flour, baking powder, and salt in a bowl; set aside.
  • Whisk egg whites, milk, and coconut extract in a separate bowl.
  • Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  • Pour batter into prepared cake pans and smooth tops with a spatula.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  • Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  • Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  • Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  • Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  • Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.

Nutrition Facts : Calories 710.1 calories, Carbohydrate 91.8 g, Cholesterol 75.9 mg, Fat 35.3 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 22.7 g, Sodium 292.3 mg, Sugar 68.4 g

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE COCONUT CREAM CAKE



Chocolate Coconut Cream Cake image

This is another delicious cake from the Cake Mix Doctor's Chocolate book. Since it stays in the pan, it's easy to take to a potluck. Everyone will ask for the recipe. The frosting is divine; good enough to eat with a spoon.

Provided by appleydapply

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package german chocolate cake mix with pudding
1 (8 1/2 ounce) can cream of coconut (this is NOT coconut milk)
1 cup sour cream
1/4 cup vegetable oil
3 large eggs
4 ounces German chocolate, coarsely chopped (I buy a 4oz bar of Baker's brand in the baking aisle)
1 (8 ounce) package cream cheese, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
1 cup sweetened flaked coconut

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees.
  • Grease and flour a 9x13" cake pan.
  • In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
  • Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
  • Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
  • Remove the pan from the oven and cool, in the pan, on a wire rack.
  • Prepare the frosting:.
  • Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
  • Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
  • Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
  • Spread frosting on cooled cake.
  • Sprinkle the coconut on top.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

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 AND CHOCOLATE RICE CAKE PARFAIT



Coconut Cream and Chocolate Rice Cake Parfait image

My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!

Provided by Ming Tsai

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Unsalted butter, at room temperature
1/2 cup rice flour
1/2 cup liquid egg substitute
2 cups bittersweet chocolate pieces
1 1/2 cups oat milk
1 toasted cinnamon stick
Two 13.5-ounce cans coconut milk, chilled in the refrigerator
Cocoa powder, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
  • Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
  • Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
  • Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
  • Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
  • Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

CHOCOLATE COCONUT BUNDT CAKE



Chocolate Coconut Bundt Cake image

I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)

Provided by Dee514

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 12

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups flaked coconut (approx.)
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
1 cup sifted confectioners' sugar
1 tablespoon milk or 1 tablespoon light cream

Steps:

  • Can use a chocolate glaze if you prefer.
  • Preheat oven to 350° degrees.
  • Grease and flour a 10" bundt pan.
  • Filling: In a small bowl, beat egg whites till foamy.
  • Slowly add sugar while beating whites until stiff peaks form.
  • Stir in flour and coconut and set mixture aside.
  • Cake batter: In a large bowl, mix remaining ingredients.
  • Beat for 2 minutes with mixer at medium speed.
  • Pour about 1/3 to 1/2 of the batter into the pan.
  • Spoon the coconut mixture evenly on top of the batter.
  • Fill the pan with the remaining batter.
  • Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  • Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  • When cool, top with glaze.
  • Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5

COCONUT CREAM CAKE I



Coconut Cream Cake I image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  • In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

COASTAL COCONUT CREAM CAKE



Coastal Coconut Cream Cake image

This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 25

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons coconut extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup canned coconut milk
1/2 cup cream of coconut
1/4 cup sweetened shredded coconut
FILLING:
1 cup sugar
6 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons butter
FROSTING:
3-3/4 cups confectioners' sugar
1 cup shortening
1/2 cup butter, softened
1-1/2 teaspoons meringue powder
3/4 teaspoon coconut extract
1/4 teaspoon salt
2 to 3 tablespoons canned coconut milk
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 788 calories, Fat 41g fat (23g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 103g carbohydrate (81g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE MARBLE COCONUT CREAM CAKE RECIPE - (4.5/5)



CHOCOLATE MARBLE COCONUT CREAM CAKE Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 14

Chocolate Sauce:
Ingredients
1 Chocolate or German Chocolate Cake Mix
8 ounces cream cheese, softened
6 tablespoons butter, softened
3/4 cup coconut
2 cups powdered sugar
1 teaspoon vanilla
1 cup white chocolate chips
Sweetened whipped cream or whipped topping
Strawberries
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup half-and-half

Steps:

  • Directions Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries. Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries.

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FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
2019-04-05 Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
From sallysbakingaddiction.com


VEGAN CHOCOLATE CAKE WITH CREAMY COCONUT CREAM
2020-07-20 Put one half of a chocolate cake on the bottom of pan, cover with coconut filling and cover with the other half. Press it togehter, so that it will stick together. Let it cool down and the cream will get a bit thicker and it will all stick together. If you want, cover with melted dark chocolate. Cut into square pieces and enjoy!
From theveganharmony.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


CHOCOLATE COCONUT CAKE RECIPE - COOKIST.COM
Pour sugar, salt, coconut milk, coconut cream into a cooking pot and heat everything over low heat, then add gelatine to the mixture. Allow the mixture to cool, then add the coconut flakes and whipped cream. Pour the mousse over the browns. Leave in the fridge for 4 hours. Glaze.
From cookist.com


CHOCOLATE COCONUT CAKE ROLL WITH GANACHE - CRAZY FOR CRUST
2021-03-02 Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Whisk together cocoa, salt, baking powder, and flour.
From crazyforcrust.com


BEST FLOURLESS CHOCOLATE COCONUT CAKE RECIPE - DELISH
2022-03-23 Preheat the oven to 325°. In a small pot over low heat, melt the butter. Once melted, turn off the heat and add the chocolate chips. Whisk to combine.
From delish.com


FAULT LINE CAKE CHOCOLATE - PI VODCAST PHOTOGRAPHIC EXHIBIT
2022-06-14 Hot Chocolate And Whipped Cream With Coconut Clean Eating Snacks Recette Beaux Gateaux D Anniversaire Idee Gateau Beau Gateau The Fault In Our Sweets Cake Wrecks Chocolate Cake Decoration Cake Chocolate Cake Designs Sprinkle Fault Line Cake Xo Katie Rosario Recipe Dark Chocolate Cakes Cake Cake Decorating For Beginners Chocolate …
From monicasfolio.blogspot.com


DOUBLE CHOCOLATE COCONUT CREAM FILLED BUNDT CAKE
In a small bowl, combine 1/4 cup milk and the egg yolk. In a small saucepan over medium heat, whisk the cornstarch, sugar and 3/4 cup of the milk. Stir constantly until mixture boils and becomes thick. Stir for 30 seconds more and remove from heat. Whisk a small amount of the heated mixture into the egg yolk.
From 365daysofbakingandmore.com


COCONUT CAKE WITH CHOCOLATE COCONUT BUTTERCREAM
2021-10-07 Preheat your oven to 325 degrees F. Spray three 6-inch pans (or two 8-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
From cakebycourtney.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CHOCOLATE COCONUT CREAM CAKE | TASTY KITCHEN: A HAPPY RECIPE …
Refreshing Iced Ginger Lemonade. by ashley. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. Made wholesome ingredients like …
From tastykitchen.com


TOASTED COCONUT CHOCOLATE ICE CREAM CAKE
2016-06-02 Preheat the oven to 350°F (176°C). Line the bottom of an 8-inch cake pan with parchment paper and grease the sides. 2. In a large mixer bowl, combine the first 5 ingredients for the cake. 3. In another medium bowl, combine hot coffee, milk, vegetable oil and vanilla extract.
From lifeloveandsugar.com


COCONUT CREAM CAKE - THE SEASONED MOM
2020-04-01 Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish.
From theseasonedmom.com


COCONUT BUNDT CAKE WITH CAKE MIX - HAVE A SUBSTANTIAL BIOG …
2022-06-14 Whole milk for the water called for on the cake mix box I do this with all cake mixes. . Egg butter McCormick Pure Vanilla Extract granulated. Of vanilla extract and 12 tsp. Banana Coconut Cream Bundt Cake APeekIntoMyParadise. White cake mix food colors white frosting McCormick Pure Vanilla Extract and 3 more. Cinnamon Crumb Cake McCormick.
From nobuhrasngtc.blogspot.com


ULTIMATE CHOCOLATE COCONUT CAKE | 12 TOMATOES
Preheat oven to 350°F and lightly grease two 9 inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add oil, eggs, milk, and vanilla and beat well to combine. Mix in hot water; batter will be …
From 12tomatoes.com


RECIPE: GERMAN CHOCOLATE CAKE ROLL WITH FILLING - RECIPELINK.COM
Gradually blend in cake mix at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake at 350 degrees F for 17 to 27 minutes or until cake springs back when touched lightly in center. DO NOT OVER BAKE. Remove cake from oven and immediately invert onto towel.
From recipelink.com


BASIC CHOCOLATE FROSTING - COCONUT CREAM RECIPE
2009-11-11 Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures). Spread on cooled cake.
From traditionalcookingschool.com


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