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Coconut Condensed Milk Cake

COCONUT CONDENSED MILK CAKE

a very quick, easy and delicious cake to make that comes from a friend, mrs. betty mccall.

Time: 30 minutes

Steps:

  • mix white cake and bake in 9" x 13" pan according to directions
  • when done , punch holes all over cake with wooden dowel
  • pour condensed milk and coconut cream over cake while still warm
  • allow to cool a little and spread with cool whip topping
  • sprinkle with coconut and pecans
  • ready to serve
  • refrigerate uneaten portion


coconut condensed milk cake image

Number Of Ingredients: 9

Ingredients:

  1. white cake mix
  2. eggs
  3. water
  4. oil
  5. condensed milk
  6. cream of coconut
  7. cool whip
  8. flaked coconut
  9. pecans


COCONUT-CONDENSED MILK CAKE

Make and share this Coconut-Condensed Milk Cake recipe from Food.com.

Recipe From food.com

Provided by Mona Theriot

Time 30m

Yield 1 oblong cake, 12-14 serving(s)

Steps:

  • Mix white cake and bake in 9" x 13" pan according to directions.
  • When done, punch holes all over cake with wooden dowel.
  • Pour condensed milk and coconut cream over cake while still warm.
  • Allow to cool a little and spread with Cool Whip topping.
  • Sprinkle with coconut and pecans.
  • Ready to serve.
  • Refrigerate uneaten portion.


Coconut-Condensed Milk Cake image

Number Of Ingredients: 9

Ingredients:

  • 1 (18 ounce) package white cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1 1/4 cups water (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 (14 ounce) can condensed milk
  • 1 cup cream of coconut
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 cup flaked coconut
  • 1/2-3/4 cup chopped pecans


CREAMY COCONUT CAKE

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Recipe From allrecipes.com

Provided by Julia

Time 2h25m

Yield 12

Steps:

  • Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  • In a small bowl combine cream of coconut and condensed milk.
  • Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  • Serve chilled.


Creamy Coconut Cake image

Number Of Ingredients: 5

Ingredients:

  • 1 (16 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (10 ounce) package flaked coconut


COCONUT POKE CAKE

White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Recipe From allrecipes.com

Provided by Leslie

Time 2h

Yield 24

Steps:

  • Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  • Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.


Coconut Poke Cake image

Number Of Ingredients: 5

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut


COCONUT CAKE FILLING

Use this recipe to make our Coconut Pecan Cake.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes enough for 1 nine-inch cake

Steps:

  • In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
  • Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.


Coconut Cake Filling image

Number Of Ingredients: 6

Ingredients:

  • 1 cup sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon creamed coconut or unsalted butter, room temperature
  • 2 large egg yolks, lightly beaten
  • 1 tablespoon pure coconut extract


TROPICAL COCONUT CAKE

My daughter's 5th grade cooking class found this on the Internet and made it as a project. All the parents inhaled this cake!

Recipe From food.com

Provided by Mirj2338

Time 45m

Yield 12 serving(s)

Steps:

  • Bake the cake as directed.
  • Mix the cream of coconut and sweetened condensed milk together.
  • As soon as cake is done, punch a lot of holes in cake.
  • Slowly pour the cream of coconut mixture into holes and all over cake.
  • Pour pineapple, juice and all, over cake.
  • Refrigerate until cold.
  • Mix whipped topping and shredded coconut together and spread over the cake.
  • Keep refrigerated.
  • It must be cold to taste good.
  • Make this the day before you want to eat it.


Tropical Coconut Cake image

Number Of Ingredients: 9

Ingredients:

  • 1 (15 ounce) can cream of coconut
  • 1 (15 ounce) can sweetened condensed milk
  • 1 (20 ounce) can crushed pineapple
  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 2 cups whipped topping
  • 1 cup shredded coconut


BUTTERY COCONUT BARS

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.


Buttery Coconut Bars image

Number Of Ingredients: 13

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  • FILLING:
  • 3 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 cups sweetened shredded coconut, divided


CONDENSED-MILK POUND CAKE

Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
  • In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
  • Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
  • Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.


Condensed-Milk Pound Cake image

Number Of Ingredients: 11

Ingredients:

  • 2 sticks (1 cup) unsalted butter, room temperature, plus 1 tablespoon for pan
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon red-wine vinegar
  • Grated zest and juice of 1 lime


COCONUT-LAYERED POUND CAKE

If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! -Linda L. Nichols, Steubenville, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 10m

Yield 8 servings.

Steps:

  • Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.


Coconut-Layered Pound Cake image

Number Of Ingredients: 5

Ingredients:

  • 1 package (7 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chopped almonds, toasted
  • 1 loaf (16 ounces) frozen pound cake, thawed
  • 1 cup chocolate fudge frosting


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