Coconut Shortcake Recipe Recipes Recipe For Deviled

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SIMPLE COCONUT CAKE



Simple Coconut Cake image

This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.

Provided by Buckets223

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 6

1 ½ cups shredded coconut
1 cup white sugar
2 cups all-purpose flour
2 eggs, room temperature
½ cup milk, or more as needed
¼ cup simple syrup, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
  • Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 29.2 g, Cholesterol 21.1 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 14.5 mg, Sugar 13.6 g

COCONUT SHORTCAKES



Coconut Shortcakes image

The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).

Provided by swissms

Categories     Dessert

Time 55m

Yield 6 shortcakes, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut, toasted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup unsalted butter, room temperature
2 large eggs
1 teaspoon coconut extract
1/2 cup whipping cream

Steps:

  • Preheat oven to 325°F
  • Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
  • Finely grind first 4 ingredients in processor.
  • Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
  • Stir in dry ingredients alternately with cream.
  • Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
  • Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
  • Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.

Nutrition Facts : Calories 483.6, Fat 22.5, SaturatedFat 14.9, Cholesterol 118, Sodium 291.1, Carbohydrate 65.6, Fiber 1.5, Sugar 40.2, Protein 6.3

OLD-FASHIONED COCONUT CAKE



Old-Fashioned Coconut Cake image

Great coconut cake with an old-fashioned taste.

Provided by VictoriaSe49896

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
2 eggs
4 egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4 egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
  • Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
  • Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
  • Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
  • Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
  • Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g

TOASTED COCONUT SHORTBREAD



Toasted Coconut Shortbread image

These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams cold salted butter (2 1/4 sticks), cut into 1/2-inch pieces
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
1 3/4 cups/255 grams all-purpose flour
1/2 cup/45 grams unsweetened shredded coconut, plus more for rolling
3/4 teaspoon cinnamon
1 large egg, well beaten
Sanding sugar

Steps:

  • Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
  • Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
  • Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
  • Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
  • Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 73 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY COCONUT CAKE



Creamy Coconut Cake image

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Provided by Julia

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 2h25m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Steps:

  • Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  • In a small bowl combine cream of coconut and condensed milk.
  • Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  • Serve chilled.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g

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