Coconut Sheet Cake With Marshmallow Cream Cheese Frosting Recipes

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COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Provided by Lilster

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted

Steps:

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g

EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
  • Mix flour and baking powder in a bowl.
  • Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
  • Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

COCONUT CREAM CHEESE SHEET CAKE RECIPE - (4.3/5)



Coconut Cream Cheese Sheet Cake Recipe - (4.3/5) image

Provided by nanapuddin

Number Of Ingredients 12

1 cup butter, softened (2 sticks)
6 ounces cream cheese, softened
6 eggs
2 cups sugar
1 teaspoon vanilla extract ( I used 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract)
2 1/4 cake cake, or all-purpose flour
1/4 cup coconut milk, optional
1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 1/2 cup confectioners' sugar
1/2 cup coconut, shredded

Steps:

  • I add coconut milk to the batter, as it's a pretty thick batter, and it adds some extra coconut flavor. I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.!! FROSTING - I DOUBLE THIS Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Cream together butter, cream cheese and sugar. Beat in eggs one at a time, vanilla and then mix in flour. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool on cooling rack Frosting: Beat together butter, cream cheese, vanilla and confectioners' sugar. Mix until well blended. You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn. Cut cooled cake into 24 squares and top with frosting and coconut. Note: Best kept refrigerated. Enjoy!

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING



Southern Living Coconut Cake With Marshmallow Frosting image

This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!

Provided by gingerkitten D

Categories     Dessert

Time 2h30m

Yield 1 Cake

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces

Steps:

  • Remove liquid from coconut and reserve.
  • Remove the"meat" of the coconut and shred.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
  • Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks.
  • Make frosting: Combine sugar and water in a heavy saucepan.
  • cook over medium heat stirring, constantly until mixture is clear.
  • Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
  • while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
  • Add cream of tartar and salt; beat at medium speed until soft peaks form.
  • Increase to high speed and add hot syrup in a heavy stream.
  • Add marshmallows, a few pieces at a time.
  • Beat until stiff peaks form and frosting is thick enough to spread.
  • Combine 2 tbsp sugar and coconut milk.
  • Microwave on high for 30 seconds; stir until sugar dissolves.
  • Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
  • Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
  • Top with remaining cake layer.
  • Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
  • Cover and chill.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING



Coconut Sheet Cake with Marshmallow-Cream Cheese Frosting image

When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 18

Baking spray with flour
1 cup unsweetened full-fat coconut milk, shaken
3 large eggs, at room temperature
1/4 cup vegetable oil or melted unrefined coconut oil
1 tablespoon pure vanilla extract
2 2/3 cups (335 grams) all-purpose flour
1 2/3 cups (330 grams) granulated sugar
1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
2 3/4 teaspoons baking powder
1 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2/3 cup marshmallow creme (1/2 a 7-ounce container)
1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
  • Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
  • the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
  • With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
  • With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
  • For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
  • Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

CRANBERRY COCONUT CAKE WITH MARSHMALLOW CREAM FROSTING



Cranberry Coconut Cake with Marshmallow Cream Frosting image

Filled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 28

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, separated
1 can (8-1/2 ounces) cream of coconut
1/4 cup lime juice
3 teaspoons grated lime zest
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup sweetened shredded coconut
FILLING:
5 cups fresh or frozen cranberries, thawed
1/2 cup cranberry juice
1-1/4 cups sugar
3 large eggs
3 large egg yolks
1/4 cup butter, cubed
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup marshmallow creme
1/2 cup butter, softened
3 cups confectioners' sugar
2 cups sweetened shredded coconut, toasted
Fresh cranberries, optional

Steps:

  • Grease and flour two 9-in. round baking pans; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp., In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled., In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.

Nutrition Facts :

COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST



Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost image

I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!

Provided by Artemia

Categories     Dessert

Time 1h40m

Yield 16 large slices

Number Of Ingredients 20

6 tablespoons butter, room temperature
1 1/2 cups sugar
3 large egg yolks
3 egg whites, stiffly beaten
2 1/4 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 lemons, juice and zest of, grated
1 cup sugar
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup water
1 cup sugar
1/8 teaspoon cream of tartar
1 pinch salt
2 egg whites, stiffly beaten
1 teaspoon vanilla
7 ounces sweetened coconut (approximately)

Steps:

  • To Make The Cake:.
  • Preheat oven to 350°.
  • If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
  • Cream butter and sugar.
  • Add egg tolks and beat until thick and lemon colored.
  • With a fork, mix together dry ingredients.
  • Add dry ingredients alternately with the milk.
  • Stir in vanilla.
  • Fold in stiffly beaten egg whites.
  • Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
  • Bake at 350° for 20 minutes.
  • Cool completely and remove from pans.
  • Freeze if time permits.
  • Before filling and frosting, cut off rough edges of cake with sharp scissors.
  • To Make The Lemon Filling:.
  • When grating rind take special care to not get the bitter white part.
  • Put all ingredients in a double boiler.
  • Stir over simmering water until thickened (approximately 15-20 minutes).
  • Chill.
  • To Make The Marshmallow-Like Frosting:.
  • Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
  • Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
  • Meanwhile, beat egg whites until stiff.
  • Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
  • To Assemble: Remove cake layers from freezer.
  • Spread the chilled filling between the layers, trying to not let much of it get out the sides.
  • Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
  • If the cake slips around, gently slide it back straight.
  • Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
  • Can be refrigerated.

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Top Asked Questions

What is a sheet coconut cake made out of?
Coconut sheet cake is a moist, sweet and easy dessert for any occasion. This semi homemade treat gets finished off with fluffy coconut cream cheese icing to make a decadent coconut dessert that everyone will love. In the bowl of your mixer combine the cake mix, sour cream, vegetable oil, eggs, and cream of coconut.
Can you use a white cake mix for a coconut cake?
Now, if you’re feeling especially adventurous, you can use a scratch white cake mix recipe and just add in the coconut extract and coconut. But I promise, if you use a boxed mix, no one will know. The result is this dreamy, tender coconut cake with a delicate frosting that’s not too sweet because of the cream cheese in it.
How do you mix coconut and vanilla extract for icing?
Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
How do you make buttercream frosting without powdered sugar?
It has less powdered sugar than most recipes. That's one reason it tastes so good. Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes.

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