CREAM OF COCONUT CAKE
Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.
Provided by Corinne
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
- To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 37.5 g, Cholesterol 37.9 mg, Fat 10.7 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 185 mg, Sugar 31.5 g
COCONUT CREAM
Light & fluffy, this easy coconut whipped cream is the best alternative to the traditional version! Just be sure to chill your cans of coconut milk or cream in the refrigerator the night before you want to make it.
Provided by Jeanine Donofrio
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
- Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
- Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
- Chill the cream in the fridge until you're ready to serve.
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 COOLER
Make and share this Coconut Cream Cooler recipe from Food.com.
Provided by kellychris
Categories African
Time 7m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Combine the pineapple juice, cream of coconut, orange juice concentrate, water, and almond extract in a large container.
- Stir well.
- Serve over ice.
Nutrition Facts : Calories 2229.8, Fat 80.3, SaturatedFat 69.3, Sodium 294.7, Carbohydrate 369, Fiber 15.7, Sugar 317.9, Protein 26.7
VANILLA COCONUT ICE CREAM
Vanilla Coconut Ice Cream is easy to make and INSANELY delicious. It's made with only 3 ingredients (no refined sugar!) and you probably have them all in your pantry right now. What are you waiting for?
Provided by Kristen Stevens
Categories Dessert
Time 50m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved. (Do not bring to a boil)
- Put the pot in your fridge to cool. Once it is completely cold, process it according to your ice cream maker's directions. (See the blog post for making this without an ice cream maker.)
- Either serve immediately (my favorite!) or scoop the ice cream into a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
- Store in your freezer. Allow the ice cream to sit for 10 minutes at room temperature before serving.
Nutrition Facts : ServingSize 1 serving = ½ cup, Calories 259 kcal, Carbohydrate 15 g, Protein 2 g, Fat 23 g, SaturatedFat 20 g, Sodium 40 mg, Sugar 9 g, UnsaturatedFat 2 g
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
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