Coconut Cream Cake Recipes Recipe For Deviled

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COCONUT CREAM CAKE III



Coconut Cream Cake III image

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Provided by JPAULEYBUCKNER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
  • To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g

CHOCOLATE COCONUT CREAM CAKE



Chocolate Coconut Cream Cake image

I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like.

Provided by NinjaPirateDragon

Categories     Desserts     Cakes     White Cake Recipes

Time 1h55m

Yield 10

Number Of Ingredients 16

¾ cup unsalted butter, softened
1 ½ cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 egg whites
¾ cup milk
2 teaspoons coconut extract
1 (14 ounce) can sweetened condensed milk
¼ cup heavy whipping cream
1 teaspoon vanilla extract
¾ cup sweetened flaked coconut
½ cup heavy whipping cream
8 ounces semisweet chocolate, chopped
1 cup sweetened flaked coconut
2 drops food coloring, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  • Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  • Stir flour, baking powder, and salt in a bowl; set aside.
  • Whisk egg whites, milk, and coconut extract in a separate bowl.
  • Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  • Pour batter into prepared cake pans and smooth tops with a spatula.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  • Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  • Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  • Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  • Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  • Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.

Nutrition Facts : Calories 710.1 calories, Carbohydrate 91.8 g, Cholesterol 75.9 mg, Fat 35.3 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 22.7 g, Sodium 292.3 mg, Sugar 68.4 g

COCONUT CREAM CAKE I



Coconut Cream Cake I image

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

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

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 AND CHOCOLATE RICE CAKE PARFAIT



Coconut Cream and Chocolate Rice Cake Parfait image

My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!

Provided by Ming Tsai

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Unsalted butter, at room temperature
1/2 cup rice flour
1/2 cup liquid egg substitute
2 cups bittersweet chocolate pieces
1 1/2 cups oat milk
1 toasted cinnamon stick
Two 13.5-ounce cans coconut milk, chilled in the refrigerator
Cocoa powder, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
  • Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
  • Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
  • Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
  • Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
  • Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

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 CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

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!

DEVIL'S CREAM CAKE



Devil's Cream Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 10

2 cups heavy cream
2 tablespoons sugar
1 tablespoon vanilla extract
2 tablespoons powdered gelatin (two 1/4-ounce packets)
1 cup whole milk
1 pound bittersweet chocolate, finely chopped
Nonstick cooking spray
45 chocolate sandwich cookies, such as Oreo (about one 18-ounce package)
1 stick (8 tablespoons) unsalted butter, softened
Whipped cream, for serving

Steps:

  • Bring the cream, sugar and vanilla to a low boil in a large saucepan.
  • Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand.
  • When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate.
  • Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside.
  • Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.)
  • Top with whipped cream before serving.

COCONUT CREAM CAKE



Coconut Cream Cake image

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

1 package white cake mix (regular size)
3 large egg whites, room temperature
1-1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1/3 cup sweetened shredded coconut, toasted

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.

SIMPLE COCONUT CAKE



Simple Coconut Cake image

This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.

Provided by Buckets223

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 6

1 ½ cups shredded coconut
1 cup white sugar
2 cups all-purpose flour
2 eggs, room temperature
½ cup milk, or more as needed
¼ cup simple syrup, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
  • Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 29.2 g, Cholesterol 21.1 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 14.5 mg, Sugar 13.6 g

COCONUT CAKE



Coconut Cake image

Provided by Damaris Phillips

Categories     dessert

Time 2h25m

Yield 12 serving

Number Of Ingredients 14

Cooking spray, for the cake pans
2 cups (4 sticks) unsalted butter, at room temperature
2 2/3 cups granulated sugar
7 large eggs
1 1/3 cups coconut milk
2 teaspoons vanilla extract
2 1/2 teaspoons coconut extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 pound cream cheese, cold
1/2 to 2/3 cup granulated sugar
1 cup heavy cream, cold
6 ounces sweetened shredded coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
  • Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
  • In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
  • Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
  • To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
  • Now you are ready to enjoy a huge slice with cup of coffee or tea.

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All cool recipes and cooking guide for Deviled Eggs Cream Cheese Recipe No Mayo are provided here for you to discover and enjoy ... Dog Ice Cream Recipes Healthy George Foreman Healthy Cooker George Foreman Healthy Cooking Healthy Pork Recipes Mediterranean Healthy Snickerdoodle Cookie Easy Recipes. Really Easy Delicious Dinners Easy Caldo Gallego …
From recipeshappy.com


EASY COCONUT CREAM PIE RECIPE - RECIPES.NET
2022-03-24 1½ cups coconut milk; Instructions. Preheat oven to 350 degrees F and line pie crust into 9-inch pie plate and bake for 15 to 18 minutes or until golden brown. In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over for about 4 to 5 minutes.
From recipes.net


PINEAPPLE AND COCONUT PANNA COTTA RECIPE - RECIPES.NET
2022-02-01 Ingredients. Coconut layer. 1/2 cup coconut cream; 1/2 cup whole milk; 3 tbsp sugar; 1/4 tsp salt; 1 tsp gelatin powder; 1 tbsp chia seeds; Pineapple layer. 1 cup pineapple, chopped up with juice; 2 tbsp sugar; 1/4 tsp salt; 2 1/2 tsp gelatin powder; Toppings. Cashews, as desired Basil, as desired Instructions. Making the coconut layer. Put coconut cream, milk, …
From recipes.net


COCONUT CAKE RECIPE FROM SCRATCH {HOMEMADE COCONUT …
2017-09-07 Preheat oven to 350 degrees. In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks. Transfer the eggs to a separate bowl. In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
From thebestcakerecipes.com


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