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
COCONUT CREAM CAKE
Make and share this Coconut Cream Cake recipe from Food.com.
Provided by johnvac52
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- When cake is done, punch holes all over the top.
- Pour cream of coconut over the entire cake and let cake cool completely.
- Beat together the cream cheese and whipped topping.
- Spread over cake and sprinkle with coconut.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 405.5, Fat 24.6, SaturatedFat 14.5, Cholesterol 83.5, Sodium 361.5, Carbohydrate 42.9, Fiber 0.4, Sugar 30, Protein 4.5
COCONUT CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h5m
Yield One 9-inch 2-layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
- Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
- Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
- In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
- With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
- Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
- Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
- Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
COCONUT CREAM CAKE
Whip up this tasty Coconut Cream Cake recipe for a special occasion. Our Coconut Cream Cake recipe is ready in under two hours and makes 24 servings.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cake flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flaked coconut, cream of coconut, coconut extract and vanilla; mix well. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 1 hour 20 min. to 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0.692 g, Sugar 0 g, Protein 3 g
COCONUT DREAM CAKE
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
Nutrition Facts :
COCONUT CREAM CAKE
Have the urge to splurge? Try Deborah Protzman's moist and mouth-watering cake. 'No one who's ever eaten a piece can believe it's lower in fat,' she says from Bloomington, Illinois.
Provided by Allrecipes Member
Time 40m
Yield 15
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
- Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 47 g, Cholesterol 3.4 mg, Fat 4.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 278.3 mg, Sugar 36.8 g
COCONUT CREAM CAKE
Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CREAM CAKE
Make and share this Coconut Cream Cake recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time P1DT30m
Yield 1 9inch cake
Number Of Ingredients 16
Steps:
- Bake at 350-- two 9" inch greased and lined bottom parchment paper.
- Pastry Cream: whisk sugar and cornstarch together in a bowl.
- Add eggs and whisk until smooth.
- Place coconut milk, half and half and vanilla bean in a saucepan.
- Heat to simmering.
- ladle out about 1/3 of the liquid and stir into the egg mixture.
- Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
- Let boil for 1 minute stirring all of the time.
- Pour through a strainer into a bowl and Stir in vanilla and coconut.
- Place plastic wrap over custard so that it is touching the surface.
- Refrigerate overnight.
- CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
- Add eggs, on at a time, scraping down after each addition.
- Add vanilla.
- Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
- Be sure to scrape bowl down after each addition.
- Pour batter into cake pans.
- Bake for 25-30 minutes or until it tests done.
- Cool When cool, split cake layers in half.
- Fill with coconut pastry cream.
- Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.
Nutrition Facts : Calories 7870.6, Fat 441.7, SaturatedFat 315.9, Cholesterol 1985.6, Sodium 4997.7, Carbohydrate 914, Fiber 28.1, Sugar 513.4, Protein 96.8
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