CHOCOLATE COCONUT CREAM CAKE
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
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
CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
- Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
- Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
- If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
- Refrigerate for at least 1 hour before serving.
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
MILK CHOCOLATE GANACHE FOR COCONUT PECAN CAKE
Use this recipe to make our Coconut Pecan Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 nine-inch cake
Number Of Ingredients 3
Steps:
- Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
- Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.
CHOCOLATE GANACHE CAKE
Here's to that chocolate fix we all need! I use cream in both the filling and glaze of this beautiful dessert. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 436 calories, Fat 28g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 305mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
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
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE COCONUT CREAM CAKE
This is another delicious cake from the Cake Mix Doctor's Chocolate book. Since it stays in the pan, it's easy to take to a potluck. Everyone will ask for the recipe. The frosting is divine; good enough to eat with a spoon.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees.
- Grease and flour a 9x13" cake pan.
- In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
- Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
- Remove the pan from the oven and cool, in the pan, on a wire rack.
- Prepare the frosting:.
- Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
- Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
- Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
- Spread frosting on cooled cake.
- Sprinkle the coconut on top.
CHOCOLATE GANACHE CAKE
From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!
Provided by Miraklegirl
Categories Dessert
Time 1h5m
Yield 1 8 inch cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
- Add the eggs one at a time.
- Mix in the syrup and vanilla.
- Add the flour and mix until JUST combined (overbeating with make the cake too tough).
- Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
- Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
- You can tilt the rack to smooth the glaze.
- Do not refrigerate.
Nutrition Facts : Calories 547, Fat 26.5, SaturatedFat 15.1, Cholesterol 115.6, Sodium 275.2, Carbohydrate 73.5, Fiber 3, Sugar 48.5, Protein 7.2
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