Coconut Almond Carrot Cake Recipe Recipe For Stuffed

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DELIGHTFUL COCONUT ALMOND BREAD



Delightful Coconut Almond Bread image

After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey.

Provided by Annie Douglass Lima

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h45m

Yield 20

Number Of Ingredients 11

cooking spray
2 cups white sugar
½ cup butter, softened
1 ⅓ cups coconut milk
2 eggs
3 cups all-purpose flour
1 ½ cups almond flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
3 cups grated coconut
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
  • Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
  • Divide batter evenly between the greased loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 46.9 g, Cholesterol 30.8 mg, Fat 22.2 g, Fiber 4.4 g, Protein 6.1 g, SaturatedFat 14.3 g, Sodium 98.5 mg, Sugar 26.3 g

COCONUT CHOCOLATE CAKE II



Coconut Chocolate Cake II image

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

COCONUT CARROT CAKE



Coconut Carrot Cake image

I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 18

2 cups sugar
1 cup canola oil
4 large eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
2 cups grated carrots
1-1/2 cups sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE LAVA CAKE WITH COCONUT AND ALMOND



Chocolate Lava Cake with Coconut and Almond image

Inspired by Almond Joy®, this sexy and romantic dessert is designed for two. A hint of almond flavor in the chocolate with just a little toasted coconut crunch makes this molten lava cake a truly joyful experience worth sharing. Serve with vanilla bean ice cream.

Provided by Elisa Gale

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ ounces dark chocolate, chopped
1 ½ ounces milk chocolate, chopped
1 ounce almond paste, cut into small cubes
2 tablespoons butter, cut into small cubes
2 tablespoons white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tablespoon all-purpose flour
4 teaspoons coconut flakes
1 teaspoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
  • Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
  • Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
  • Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 51.6 g, Cholesterol 221 mg, Fat 34.3 g, Fiber 2.9 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 141.1 mg, Sugar 37.5 g

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®



Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
  • Sift together the coconut flour and baking powder, mixing to combine; set aside.
  • In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  • Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  • Pour the batter into the prepared pan. Let it rest for 10 minutes.
  • Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
  • Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

CARROT CAKE WITH COCONUT



Carrot Cake with Coconut image

From flowers blooming, birds chirping and your sudden desire to make the most delicious Carrot Cake with Coconut, it's clear that spring has sprung! Serving up a slice of this easy carrot cake recipe with cake mix and sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty Crocker™ Super Moist™ Carrot Cake Mix. With the addition of shredded coconut, the cake is supremely moist, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
  • Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
  • Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 1 1/2 g

COCONUT-ALMOND WHITE CAKE



Coconut-Almond White Cake image

This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!

Provided by Jlunsford

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h10m

Yield 16

Number Of Ingredients 24

1 ¼ cups sifted cake flour
1 tablespoon sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
3 egg whites
⅔ cup white sugar
1 tablespoon white sugar
⅓ cup unsalted butter
1 teaspoon unsalted butter
⅓ cup sweetened coconut milk
2 tablespoons sweetened coconut milk
⅓ cup almond milk
3 ounces sweetened flaked coconut
2 ounces sliced almonds
1 teaspoon almond extract
1 teaspoon coconut extract
¼ teaspoon vanilla extract
2 ¼ cups unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 ½ (16 ounce) packages powdered sugar
½ cup coconut milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
  • Sift cake flour, baking powder, and salt together 3 times in a bowl.
  • Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
  • Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
  • While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g

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2021-04-08 In Krista's Kitchen//delicious meals and baked goods. Easy delicious family friendly meals and baked goods
From inkristaskitchen.com


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