Coconut Cake Supreme Recipes

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COCONUT CAKE SUPREME



Coconut Cake Supreme image

I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6

1 package yellow cake mix (regular size)
2 cups sour cream
2 cups sugar
1-1/2 cups sweetened shredded coconut
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint leaves and red gumdrops, optional

Steps:

  • Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.

Nutrition Facts : Calories 500 calories, Fat 18g fat (13g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 4g protein.

COCONUT CAKE SUPREME



Coconut Cake Supreme image

I am always asked for the recipe for this cake. It is a rich macaroon like cake that must be kept for at least a day before serving it for the flavours and texture to develop into what they should be. You may want to keep it out of reach if you have someone in the house with a sweet tooth. Resisting the urge to nibble is the hardest part of making this cake :)

Provided by Ranikabani

Categories     Dessert

Time 1h40m

Yield 1 9inch tube cake

Number Of Ingredients 9

1 lb butter, not margarine
2 cups sugar
2 cups flour
6 eggs
2 teaspoons almond flavoring
3 cups desiccated coconut
1 cup sugar
1/2 cup water
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees F.
  • Grease and flour a 9 inch tube pan.
  • In a large bowl, cream butter and sugar.
  • Add one cup of the flour and mix it in well.
  • Add the eggs and almond flavouring.
  • Fold in the remaining flour and coconut.
  • Bake for 1 1/2- 1 3/4 hours watching it carefully.
  • Remove from pan and let sit on the counter while you mix the glaze ingredients together.
  • Brush glaze on hot cake until it sinks in.
  • Cover the cake loosely with foil and don't serve it for at least another 24 hours.
  • Slice this rich cake into thin slices.

Nutrition Facts : Calories 8012.5, Fat 471.9, SaturatedFat 306.2, Cholesterol 2245.1, Sodium 3611.4, Carbohydrate 899.6, Fiber 16.3, Sugar 699.4, Protein 74.7

CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)



Cedar Creek Inn Coconut Supreme Cake Recipe - (3.8/5) image

Provided by á-170456

Number Of Ingredients 17

CAKE:
2 cups shredded coconut
Butter for preparing pans
Flour for preparing pans
1 package yellow cake mix - (1lb, 2 1/4 oz)
4 eggs
2 packages instant vanilla pudding mix - (3.4 oz ea)
1 1/3 cups water
1/2 cup oil
1 cup chopped walnuts
FROSTING:
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
2 teaspoons milk
3 1/2 cups powdered sugar
ASSEMBLY:
1/2 cup reserved toasted coconut

Steps:

  • For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.

COCONUT SUPREME TORTE



Coconut Supreme Torte image

This three-layer coconut treat starts with a boxed mix. "A neighbor made this scrumptious cake and passed along the recipe to me," shares Vernelle Lazzarini of Upland, California.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 13

1 package yellow cake mix (regular size)
1-1/3 cups water
4 large eggs
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup vegetable oil
1-1/2 cups sweetened shredded coconut, toasted
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
2 teaspoons whole milk
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
2 cups sweetened shredded coconut, toasted, divided

Steps:

  • In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut. , Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator.

Nutrition Facts : Calories 542 calories, Fat 28g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 405mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

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