Coconut Crunch Cake With Chocolate Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CAKE WITH COCONUT SAUCE



Chocolate Cake with Coconut Sauce image

With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (19.6 ounces) frozen chocolate fudge layer cake
1/2 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup red raspberry preserves
4 scoops vanilla ice cream

Steps:

  • Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

Nutrition Facts : Calories 571 calories, Fat 23g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 274mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

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 COCONUT CAKE



Chocolate Coconut Cake image

The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h15m

Yield One 10-inch torte, 8 to 10 servings

Number Of Ingredients 13

7 ounces/200 grams unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces/150 grams chopped dark chocolate (at least 60 percent)
1 1/4 cups/155 grams all-purpose flour
2 teaspoons/10 grams baking powder
2 tablespoons/15 grams cocoa powder
1/4 teaspoon/1 gram kosher salt
1 cup plus 1 tablespoon/100 grams unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup/200 grams superfine sugar
3/4 cup plus 2 tablespoons/200 milliliters heavy cream
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce/15 grams unsalted butter (1 tablespoon)
1/2 cup/47 grams unsweetened shredded coconut

Steps:

  • Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
  • Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
  • Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
  • In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
  • In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
  • Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 63 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 179 milligrams, Sugar 31 grams, TransFat 1 gram

COCONUT CHOCOLATE CAKE II



Coconut Chocolate Cake II image

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

COCONUT CRUNCH CAKE RECIPE - (4.5/5)



Coconut Crunch Cake Recipe - (4.5/5) image

Provided by á-48098

Number Of Ingredients 18

Cake
1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
Topping
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE



Coconut Cake with Chocolate Chunks and Coconut Drizzle image

Provided by Julie Richardson

Categories     Cake     Chocolate     Fruit     Dessert     Valentine's Day     Vegetarian     New Year's Day     Tropical Fruit     Coconut     Winter     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 12 servings

Number Of Ingredients 18

Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut*
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut
Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
1/2 teaspoon vanilla extract
Vanilla ice cream

Steps:

  • Cake:
  • Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
  • Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
  • Coconut Drizzle
  • Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
  • Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
  • Cut cake into wedges and serve with vanilla ice cream.
  • Available at specialty foods stores and natural foods stores.
  • ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.

COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

  • In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

COCONUT CRUNCH CAKE



Coconut Crunch Cake image

To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h50m

Number Of Ingredients 16

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce for Coconut Crunch Cake, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CAKE WITH CHOCOLATE SAUCE



Coconut Cake with Chocolate Sauce image

Make and share this Coconut Cake with Chocolate Sauce recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 23

3/4 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup vegetable oil
2 large eggs, beaten lightly
4 large egg whites
1 pinch cream of tartar
1 1/2 cups milk
1 vanilla bean, split
1/3 cup sugar, plus
2 tablespoons sugar
2 tablespoons all-purpose flour
4 large egg yolks
1 1/4 cups very cold whipping cream
1 cup shredded coconut
1 cup milk, plus
2 tablespoons milk
11 ounces semisweet chocolate, chopped (or use chips)
1/2 cup cream, plus
1 tablespoon cream
2 tablespoons butter
1/4 cup sugar
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 9 inch springform pan.
  • In a small bowl, stir together the cake flour, sugar and baking powder.
  • In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
  • Beat the egg whites with the cream of tartar until they hold stiff peaks.
  • Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
  • Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
  • Remove cake and let cool.
  • For pastry cream: Scald the milk with the vanilla bean.
  • Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
  • Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
  • Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
  • Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
  • Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
  • Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
  • Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
  • Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
  • Keep sauce warm, covered.
  • Cut cake horizontally into 3 layers with a serrated knife.
  • Spread ½ of pastry cream on top of bottom layer and top with second layer.
  • Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
  • Spread whipped cream on top and side of cake and sprinkle with coconut.
  • Serve with sauce.

Nutrition Facts : Calories 756, Fat 61, SaturatedFat 38.7, Cholesterol 197, Sodium 156.3, Carbohydrate 53.4, Fiber 9.6, Sugar 26.6, Protein 13.6

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE



Coconut Crunch Cake with Chocolate Sauce image

Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 20

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
1/3 cup heavy cream
1/4 cup sugar
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
  • Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
  • Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH



Blackout Cake with Chocolate Crunch image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

1 stick unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, plus more for the pans
4 ounces semisweet chocolate, chopped
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
For the frosting:
24 ounces semisweet chocolate, roughly chopped
1/3 cup light corn syrup
2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
  • Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
  • Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
  • Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

KAHLUA CRUNCH COCONUT CAKE



Kahlua Crunch Coconut Cake image

I found this recipe in our newspaper and stuck it on my bulletin board. When I cleaned it off I saw that I hadn't made this yet so I wanted to post it before I lost the recipe!

Provided by mary winecoff

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

1/2 cup semi-sweet chocolate chips
1/2 cup pecan pieces
1 (18 ounce) box yellow cake mix
1 cup Kahlua
1/3 cup half-and-half
1/4 cup half-and-half
1 large egg
1/2 cup egg substitute
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350°F
  • Coat the inside of a Bundt pan well with cooking spray.
  • Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
  • Sprinkle in the bottom of the pan.
  • Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
  • Beat on low speed with electric mixer for about 30 seconds.
  • Scrape sides of bowl and beat on medium speed for 2 minutes.
  • Scrape bowl occasionally.
  • Stir in coconut and pour batter into prepared pan.
  • Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
  • Cool completely.

Nutrition Facts : Calories 277.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 17.2, Sodium 241, Carbohydrate 36.1, Fiber 1.1, Sugar 23.8, Protein 3.6

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL



Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl image

This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

Provided by Diana71

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY



Chocolate Coconut Sheet Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut

Provided by Tayo Ola

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup cocoa powder
1 cup butter, softened
2 cups light brown sugar
4 large eggs
1 teaspoon McCormick® vanilla extract
13 ½ oz Thai Kitchen® coconut milk, 1 can
16 oz chocolate frosting
1 ½ cups shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  • Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams

More about "coconut crunch cake with chocolate sauce recipes"

COCONUT CRUNCH CAKE WITH CHOCOLATE GANACHE - MY …
coconut-crunch-cake-with-chocolate-ganache-my image
2018-02-13 Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. For the Cake. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
From mycountrytable.com


COCONUT LOUISIANA CRUNCH CAKE RECIPE {WITH COCONUT GLAZE}
coconut-louisiana-crunch-cake-recipe-with-coconut-glaze image
2020-01-23 Make the glaze: In a small bowl, whisk together the sugar, melted butter, and extracts. Add heavy cream, one tablespoon at a time, until it is the consistency you'd like. Drizzle the glaze over the cooled cake. If the cake still …
From thebestcakerecipes.com


THAT FAMOUS COCONUT CRUNCH CAKE JUST GOT WAY BETTER
that-famous-coconut-crunch-cake-just-got-way-better image
2020-11-25 Preheat oven to 350⁰F. Line and grease an 8-inch springform pan or bundt cake pan. In a bowl, combine all ingredients for the cake. Mix well. Add batter to prepared pan and bake for 40-45 minutes. Let cool. Line a baking …
From betweencarpools.com


CHOCOLATE COCONUT CRUNCH - NICKY'S KITCHEN SANCTUARY
chocolate-coconut-crunch-nickys-kitchen-sanctuary image
2016-06-03 Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f. Mix together all of the ingredients except the topping ingredients in a large bowl. Spoon into the prepared tin and level it out …
From kitchensanctuary.com


COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE
coconut-crunch-cake-with-chocolate-sauce image
1 stick unsalted butter, room temperature, plus more for pan; 1 1/2 cups all-purpose flour, plus more for pan; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda
From mealplannerpro.com


AMAZING CHOCOLATE COCONUT CAKE - PRETTY. SIMPLE. SWEET.
amazing-chocolate-coconut-cake-pretty-simple-sweet image
2019-08-07 Mix in coconut. Set aside. In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber …
From prettysimplesweet.com


COCONUT CRUNCH CAKE WITH DARK CHOCOLATE SAUCE
2015-11-16 Preheat oven to 350. Butter and flour a 10-inch spring form pan. Whisk together flour, baking soda, baking powder, and salt. In another bowl stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale …
From twocarolines.com
Estimated Reading Time 2 mins


CHOCOLATE COCONUT CAKE - YOUR CUP OF CAKE
2014-08-07 I used 3-8 inch rounds but 2-9 inch rounds will work great as well! 2. Sift cake mix into a large bowl and add remaining cake ingredients. Stir until smooth. 3. Divide evenly into …
From yourcupofcake.com


COCONUT CRUNCH CAKE RECIPE | RECIPE | CRUNCH CAKE, EASTER …
Jul 11, 2016 - Coconut flavor goes all the way down to the chocolate sauce atop this tropical cake. Jul 11, 2016 - Coconut flavor goes all the way down to the chocolate sauce atop this …
From pinterest.com


CHOCOLATE COCONUT CAKE | THE BEST CHOCOLATE CAKE RECIPE
2014-09-10 Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. 2. Add all dry ingredients for the cake to a large bowl and whisk together. 3. …
From lifeloveandsugar.com


COCONUT CRUNCH CAKE - MARTHA.COM
Make the Chocolate Sauce: Bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then s
From martha.com


COCONUT CRUNCH CAKE RECIPE - FOOD NEWS
TOPPING: 2 tbsp. butter, softened 1/3 c. reserved cake mix 1/4 c. brown sugar 1/2 tsp. cinnamon 1/2 c. coconut 1 Preheat oven to 325°F. Grease and flour 10-inch angel food cake pan. 2 In a …
From foodnewsnews.com


COCONUT CHOCOLATE BUNDT CAKE - SPATULA DESSERTS
2020-11-11 Pour cake batter into Silicone Bundt Cake mould. Pipe coconut filling on top of chocolate bundt batter. Reduce baking temp to 180 C / 356°F and bake for 45 min or until …
From spatuladesserts.com


41 COCONUT CRUNCH RECIPES | RECIPELAND
41 coconut crunch recipes with ratings, reviews and recipe photos. From Crispy Crunchy Peanut Snowballs to Coconut Crunch Apple Pie. From Crispy Crunchy Peanut Snowballs to …
From recipeland.com


COCONUT COFFEE CAKE WITH CARAMEL SAUCE - FEMALE FOODIE
Coconut Coffee Cake. In a stand mixer using the paddle attachment, cream the butter and sugar together until smooth. Add the eggs, sour cream, and vanilla and combine until ingredients are …
From femalefoodie.com


CHOCOLATE COCONUT CAKE - BITE IT QUICK
2020-04-25 HOW TO STORE THIS CHOCOLATE COCONUT CAKE. The cake is best eaten the same day, or the day after, however if your cake lives more the two days, keep it in the …
From biteitquick.com


COCONUT CRUNCH-TOPPED CHOCOLATE CAKE - OUR BEST BITES
2014-06-20 Boil for 1 minute, then remove from heat. In a large bowl (or the bowl of your stand mixer), add the flour, sugar, baking soda, and salt. and whisk together to combine. Add the …
From ourbestbites.com


COCONUT CRUNCH CAKE RECIPE | RECIPE | CRUNCH CAKE, DESSERTS, …
Apr 11, 2014 - Coconut flavor goes all the way down to the chocolate sauce atop this tropical cake. Apr 11, 2014 - Coconut flavor goes all the way down to the chocolate sauce atop this …
From pinterest.ca


AUSSIE CRUNCH - CHOCOLATE COCONUT SLICE | WANDERCOOKS
2020-12-04 Pop a large saucepan on low heat. Add in the butter and melt first. Then pop in your sugar, golden syrup, coconut, cocoa and self-raising flour. Mix well until combined, then add …
From wandercooks.com


CHOCOLATE COCONUT CAKE - DINNER AT THE ZOO
2017-05-21 Instructions. For the cake: Coat a 9"x13" pan with cooking spray. Prepare the cake mix with the oil, eggs and water in amounts as directed on the box and bake according to …
From dinneratthezoo.com


MARTHA BAKES: COCONUT EPISODE | PBS FOOD
Add remaining coconut chips and mix to combine. Using a 1 ¾ inch (1 ½ tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart.
From pbs.org


CHOCOLATE COCONUT CRUNCH | BAKING | MOORLANDS EATER
2021-11-22 Preheat the oven to 180C /160 C Fan / Gas 4. Line and grease a 20 cm square baking tin. Sift together the flour, cocoa powder and salt then set aside. Melt the butter in a …
From moorlandseater.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


COCONUT CRUNCH CAKE | CRUNCH CAKE, CHOCOLATE SAUCE RECIPES, …
Sep 23, 2017 - Packed with shredded coconut, this coconut crunch cake doesn't need much added to be delicious however, a little chocolate sauce doesn't hurt! Sep 23, 2017 - Packed …
From pinterest.com.au


COCONUT CRUNCH CAKE RECIPE | RECIPE | ANGEL FOOD, CAKE RECIPES, …
Mar 19, 2021 - Coconut flavor goes all the way down to the chocolate sauce atop this tropical cake. Mar 19, 2021 - Coconut flavor goes all the way down to the chocolate sauce atop this …
From pinterest.co.uk


CHOCOLATE COCONUT CAKE RECIPE - RECIPES.NET
2022-03-22 Melt the butter in a small, heavy saucepan over low heat. Add the granulated sugar, milk and cocoa powder, then cook for 2 to 3 minutes or until mixture is thoroughly combined. …
From recipes.net


CHOCOLATE COCONUT SAUCE RECIPE - FOOD NEWS
How to make coconut crunch cake with chocolate sauce? Directions. Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, …
From foodnewsnews.com


COCONUT CRUNCH CAKE | CRUNCH CAKE, COCONUT RECIPES, DESSERTS
Nov 7, 2015 - Packed with shredded coconut, this coconut crunch cake doesn't need much added to be delicious however, a little chocolate sauce doesn't hurt! Nov 7, 2015 - Packed …
From pinterest.com


COCONUT CRUNCH CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Coconut Crunch Cake. See original recipe at: marthastewart.com. kept by mlehet recipe by MarthaStewart.com. Categories: Cake; Coconut; print. Ingredients: 1 stick unsalted butter, …
From keeprecipes.com


Related Search