Coconut Cream Yummy Cake Recipes

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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 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

COCONUT CREAM YUMMY CAKE



Coconut Cream Yummy Cake image

"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." - Angela Renae Fox, Gober, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

6 large egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 teaspoons vanilla extract
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1 can (13.66 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
TOPPING:
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Sweetened shredded coconut

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,

Nutrition Facts : Calories 491 calories, Fat 29g fat (21g saturated fat), Cholesterol 66mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

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.

EASY COCONUT CREAM CAKE



Easy Coconut Cream Cake image

Make and share this Easy Coconut Cream Cake recipe from Food.com.

Provided by Chris from Kansas

Categories     Dessert

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup poppy seed
1/4 teaspoon coconut extract
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant coconut cream pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
1/3 cup flaked coconut, toasted

Steps:

  • Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
  • Pour into a greased 9X13 pan.
  • Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
  • Cool completely.
  • In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
  • Spread over the cake.
  • Spread with whipped topping.
  • Sprinkle with coconut.

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