Coconut Refrigerator Cake Recipes

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TOASTED-COCONUT REFRIGERATOR CAKE



Toasted-Coconut Refrigerator Cake image

Toasted-Coconut Refrigerator Cake

Provided by Sara Quessenberry

Time 1h20m

Number Of Ingredients 4

0.25 cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes (such as Sara Lee), about 11 ounces each
2 cups Vanilla Pudding

Steps:

  • Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
  • In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
  • Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.

SUPER MOIST 4-DAY REFRIGERATOR CAKE



Super Moist 4-Day Refrigerator Cake image

Moist and easy cake frosted with a light and fluffy coconut frosting.

Provided by Janna/Fit As A Fiddle Life

Categories     Dessert

Time 30m

Number Of Ingredients 8

16.5 ounce white cake mix (Duncan Hines)
1 cup water
3 egg whites
1/3 cup olive oil
6 cups cool whip (16 oz container)
1 1/2 cup powdered sugar
1 1/2 cup sour cream
2 1/2 cups shredded coconut

Steps:

  • Preheat oven to 350°F.
  • Grease bottom and sides of cake pan with shortening.
  • Add cake mix to a mixer. Add egg whites, water, and oil to mixer and blend until combined.
  • Divide batter between two 8-inch cake pans. Gently spread to the edge of pan.
  • Place on lower rack of oven.
  • Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on your pan you may need to add an additional 3-5 minutes to ensure cake is done.
  • Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
  • When cake is completely cool, take serated knife and cut each layer in half.

Nutrition Facts : Calories 466 kcal, Carbohydrate 66 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 21 mg, Sodium 383 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Provided by Donna West

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 45m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

Steps:

  • Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
  • To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
  • Refrigerate from 1 to 3 days before serving.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

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

REFRIGERATOR COCONUT CAKE



Refrigerator Coconut Cake image

Make and share this Refrigerator Coconut Cake recipe from Food.com.

Provided by PaulaG

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups sugar (Can use 1/2 sugar and 1/2 Splenda to reduce the carbs.)
1 cup milk (Low-fat is fine.)
1 teaspoon coconut flavoring
1 (8 ounce) container Cool Whip
coconut, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
  • Prepare the cake mix using the water, oil and eggs as directed on package directions.
  • Bake in preheated oven for 25 to 35 minutes or as directed on package.
  • Test cake by inserting cake tester off center, when it comes out clean cake is done.
  • Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
  • With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
  • Cover and refrigerate until serving time.
  • At serving time spread with cool whip and sprinkle with lightly toasted coconut.

Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4

COCONUT REFRIGERATOR CAKE



Coconut Refrigerator Cake image

Make and share this Coconut Refrigerator Cake recipe from Food.com.

Provided by ngdarlen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
3 egg whites (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 (14 ounce) can Eagle Brand Condensed Milk
1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
coconut
1 (9 ounce) carton Cool Whip

Steps:

  • bake cake according to directions in 9/13 pan.
  • poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  • frost with cool whip and top with coconut.
  • must be kept in refrigerator.
  • might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

COCONUT CREAM DREAM CAKE



Coconut Cream Dream Cake image

This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

3/4 cup sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
FROSTING/FILLING:
1/2 cup sugar
4 teaspoons water
2 teaspoons light corn syrup
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup cold 2% milk
1/2 teaspoon coconut extract
1/2 cup instant vanilla pudding mix
6 tablespoons sweetened shredded coconut, divided

Steps:

  • In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.

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