ZUCCHINI COCONUT CAKE
My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.
Provided by Kendra
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g
ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING
Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
- In a medium bowl, beat egg whites until stiff, but not dry; set aside.
- In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
- Add in yolks (one at a time) beating well after each addition.
- In a bowl, sift flour and baking soda together.
- Add to the egg yolk mixture alternating with buttermilk.
- Add in coconut and nuts; beat well.
- Fold in beaten egg whites with a spatula.
- Divide the batter evenly between the three cake pans.
- Bake for 25 minutes, or until cake tests done.
- Place the pans on a wire rack to cool.
- Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
- Allow to cool completely before frosting.
- For frosting: Cream together the cream cheese and butter until fluffy.
- Gradually beat in the powdered sugar (this takes about 5 minutes).
- To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
- Stir in 3/4 cup coconut and 3/4 cups pecans.
- Frost and fill cake.
- Sprinkle the top with reserved coconut.
Nutrition Facts : Calories 1177, Fat 64.3, SaturatedFat 31.7, Cholesterol 225.6, Sodium 643.8, Carbohydrate 140.4, Fiber 3.4, Sugar 104.8, Protein 14.9
ZUCCHINI ALMOND CAKE
This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving
Provided by Dotty2
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease well and flour 10" tube pan.
- Sift together Flour,baking powder,baking soda,and salt.
- In a large bowl, beat eggs until thick and light colored.
- Gradually add sugar 1/4 cup at a time beating well after each addition.
- Stir in oil and almond extract.
- blend in dry ingredients, mixing until smooth.
- Stir in zucchini and almonds.
- pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
- spread with almond glaze.
- FOR GLAZE:.
- stir together icing sugar,milk,and extract until smooth.
- spread over top of cooled cake.
- Let icing run down sides of cake.
- Sprinkle top with toasted almonds.
Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1
COCONUT CREAM CAKE I
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
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
ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
COCONUT-ALMOND WHITE CAKE
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
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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