Coconut Cake With Cream Cheese Frosting Recipe Recipe For Deviled

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ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING



Italian Cake with Coconut Cream Cheese Frosting image

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
1 cup unsalted butter, softened
5 large eggs, separated, divided
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon vanilla extract
1 cup flaked sweetened coconut
1 ½ cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
10 cups powdered sugar, or to taste
2 cups flaked sweetened coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
  • Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
  • Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
  • Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Provided by Lilster

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted

Steps:

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g

COCONUT CAKE



Coconut Cake image

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Steps:

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  • Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  • To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

COCONUT CHEESECAKE



Coconut Cheesecake image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut, toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese, room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
1 15-ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon

Steps:

  • Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
  • 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
  • Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
  • Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg. ) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
  • Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
  • Use to frost your favorite cake or cupcake recipe.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 1 g

FLUFFY COCONUT FROSTING



Fluffy Coconut Frosting image

Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield about 4 cups or 32 servings, about 2 Tbsp. each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1/4 tsp. almond extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups BAKER'S ANGEL FLAKE Coconut

Steps:

  • Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
  • Add whipped topping and coconut; stir until well blended.
  • Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g

COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING



Coconut Layer Cake W/ Cream Cheese Coconut Frosting image

Make and share this Coconut Layer Cake W/ Cream Cheese Coconut Frosting recipe from Food.com.

Provided by Beachbunnymom

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup butter (softened)
2 cups sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut
1/2 cup butter (softened)
8 ounces cream cheese (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
  • Sift together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
  • Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
  • In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
  • Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
  • To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

Nutrition Facts : Calories 392.7, Fat 18.8, SaturatedFat 12.1, Cholesterol 73.3, Sodium 239.3, Carbohydrate 53.4, Fiber 0.8, Sugar 40, Protein 3.9

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

Categories     Mixer     Cheese     Dairy     Dessert     No-Cook     Cream Cheese     Coconut     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 5

2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco López, see note)
1 teaspoon vanilla extract

Steps:

  • Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

COCONUT CUPCAKES WITH CREAM CHEESE FROSTING



Coconut Cupcakes With Cream Cheese Frosting image

Make and share this Coconut Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 15

3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 lb unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 lb sweetened flaked coconut
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
  • With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
  • Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
  • Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
  • Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
  • Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Nutrition Facts : Calories 429.9, Fat 26.5, SaturatedFat 17.9, Cholesterol 90.2, Sodium 198, Carbohydrate 45.1, Fiber 1.1, Sugar 30.7, Protein 4.3

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