EASY COCONUT CAKE
Easy Coconut Cake - a moist and flavorful coconut cake topped with a sweet and creamy coconut buttercream frosting. This easy to make cake is perfect for spring and summer, or any time you need a coconut fix!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
- After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
- Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
- Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
- Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.
Nutrition Facts : Calories 532 kcal, Carbohydrate 71 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 62 mg, Sodium 341 mg, Fiber 2 g, Sugar 57 g, TransFat 1 g, ServingSize 1 serving
SIMPLE COCONUT CAKE
This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.
Provided by Buckets223
Categories Desserts Cakes Coconut Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
- Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 29.2 g, Cholesterol 21.1 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 14.5 mg, Sugar 13.6 g
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
- Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
- For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
- Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
COCONUT CAKE WITH 7-MINUTE FROSTING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
- Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
- For the frosting:
- Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
EASY COCONUT CAKE
Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.
Provided by Paula Deen
Categories baking classics entertaining southern spring sweets winter
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
- Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
- Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
- In a medium bowl, stir together the sour cream, sugar and coconut.
- Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
- This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
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
CIN'S EASY PAN COCONUT CAKE
I have (usually do) made this in a layered cake and posted it a few months ago....this one is in a 9x13x2 cake pan. I think I liked it better this way instead of a layer cake. The filling soaks down into the cake better. All photos were taken by: Cin
Provided by Straws Kitchen(*o *) @CinCooks
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 1-box yellow cake mix (I used Pillsbury Moist Supreme Classic Yellow)
- Mix to cake mix...1-cup water, 1/3-cup oil, 3-eggs (room temperature) added one at a time, mix after each; and 1-teaspoon white vanilla.
- 1-can sweetened condensed milk, (I usen Nestle LaLechera); this is part of the filling.
- 1-can cream of coconut pie-filling, (I used Musselman's); this is part of the filling.
- 1-carton frozen extra creamy cool whip whipped topping, (thawed)
- I added 1/4-cup Splenda and 1-Tablespoon white vanilla to the thawed cool whip; whisk well to blend....this will later go on top of filling layer.
- Toasted coconut to garnish, (I toasted half a can of Angel Flaked sweet coconut); this will later go on top of cool whip layer.
- BAKE the cake according to directions on the package for a 9x13x2-inch cake pan. When cake is done, pierce several times with a fork (or the end of a wooden if you want larger holes).
- While cake is baking mix condensed milk and cream of coconut pie filling in a large bowl using an electric mixer. Pour mixture over hot cake right from the oven. Place in refrigerator to cool.
- When completely cooled, spread with whipped topping mixture, and sprinkle top with the toasted coconut. Refrigerate until ready to serve (be sure to refrigerate leftovers if you have any).
- As an option you can bake cake in 2-round cake pans to make a layer cake. Put half the pie filling mixture between layers and half on top. Then put Cool Whip mixture all around side and over top of cake...then sprinkle sides and top with the toasted coconut.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
More about "cins easy coconut cake recipes"
EASY COCONUT CAKE RECIPE - RECIPE VIBES
From recipevibes.com
COCONUT CAKE RECIPE FROM SCRATCH {HOMEMADE …
From thebestcakerecipes.com
10 BEST SIMPLE COCONUT CAKE RECIPES | YUMMLY
From yummly.com
COCONUT CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY COCONUT CAKE, BEST COCONUT CAKE RECIPE | JENNY …
From jennycancook.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GUARANTEED BEST-EVER AND EASIEST MOIST COCONUT CAKE …
From delishably.com
23 DREAMY COCONUT CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
COCONUT CAKE FROM A MIX RECIPES | ALLRECIPES
From allrecipes.com
EASY COCONUT SHEET CAKE - SOUTHERN BITE
From southernbite.com
SUPER EASY COCONUT CAKE RECIPE (STARTS WITH A BOXED …
From stayingclosetohome.com
COCONUT CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
THE BEST COCONUT CAKE RECIPE EVER! - COOKIES AND CUPS
From cookiesandcups.com
EASY COCONUT CAKE RECIPE WITH ICING - MUNATY COOKING
From munatycooking.com
HOMEMADE COCONUT CAKE FROM SCRATCH | I HEART RECIPES
From iheartrecipes.com
THE ULTIMATE COCONUT CAKE RECIPE - ADD A PINCH
From addapinch.com
THE BEST EASY COCONUT CAKE RECIPE | MY NAME IS …
From mynameissnickerdoodle.com
BEST COCONUT CAKE FROM SCRATCH | KITCHN
From thekitchn.com
THE MOST AMAZING COCONUT CAKE - THE STAY AT HOME …
From thestayathomechef.com
MAMA’S FRESH COCONUT CAKE - TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO MAKE COCONUT CAKE LIKE A REAL SOUTHERNER - TASTE OF HOME
From tasteofhome.com
EASY COCONUT SHEET CAKE | THE BLOND COOK
From theblondcook.com
BEST EVER COCONUT CAKE RECIPE - COOKING CLASSY
From cookingclassy.com
4 INGREDIENT EASY COCONUT CAKE - COOKING PERFECTED
From cookingperfected.com
EASY COCONUT CAKE (WITH GLAZE) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
20+ EASY COCONUT CAKE RECIPES - HOW TO MAKE EASY COCONUT CAKES
From countryliving.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CIN'S "EASY COCONUT CAKE" | RECIPE | COCONUT CAKE, COCONUT CAKE …
From pinterest.com
EASY COCONUT CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
THE PERFECT COCONUT CAKE - HONEST & TASTY
From honestandtasty.com
EASY SOUR CREAM COCONUT CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
COCONUT CAKE WITH FLUFFY COCONUT ICING RECIPE - THE SPRUCE EATS
From thespruceeats.com
ULTIMATE COCONUT CAKE: EASY TO MAKE & SO MOIST! -BAKING A MOMENT
From bakingamoment.com
EASY COCONUT CAKE, EASY CAKE FROM SCRATCH | JENNY CAN COOK
From jennycancook.com
CLASSIC COCONUT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY COCONUT CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST COCONUT CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
INCREDIBLE EASY COCONUT CAKE RECIPE (FROM SCRATCH)
From creationsbykara.com
COCONUT CAKE WITH COCONUT FROSTING - LIFE MADE SIMPLE
From lifemadesimplebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love