Coconut Cake By Kraft Foods Recipe 455
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT CAKE
This colorful cake will be the center of attention at your next party. And not only does it look amazing, it's also delicious-and super easy, too!
Provided by My Food and Family
Categories Recipes
Time 7h45m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
- Combine milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil on medium heat. Simmer on low heat 1 min., stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.
- Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended. Spread over cake. Sprinkle with remaining coconut. Refrigerate 6 hours. Top with pineapple and kiwi just before serving.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COCONUT CAKE BY KRAFT FOODS RECIPE - (4.5/5)
Provided by á-3757
Number Of Ingredients 7
Steps:
- PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely. ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator. I double the cool whip topping.
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
KRAFT'S COCONUT CAKE
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 7h
Yield 15
Number Of Ingredients 6
Steps:
- Prepare and bake cake as directed on package for 13x9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
- Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
- Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
- Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 46.3 g, Cholesterol 2.6 mg, Fat 11.4 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 282.1 mg, Sugar 30.2 g
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.
KRAFT'S COCONUT CAKE
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 7h
Yield 15
Number Of Ingredients 6
Steps:
- Prepare and bake cake as directed on package for 13x9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
- Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
- Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
- Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 46.3 g, Cholesterol 2.6 mg, Fat 11.4 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 282.1 mg, Sugar 30.2 g
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