Coconutcondensedmilkcake Recipes

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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

COCONUT-CONDENSED MILK CAKE



Coconut-Condensed Milk Cake image

Make and share this Coconut-Condensed Milk Cake recipe from Food.com.

Provided by Mona Theriot

Categories     Dessert

Time 30m

Yield 1 oblong cake, 12-14 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 eggs (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 (14 ounce) can condensed milk
1 cup cream of coconut
1 (8 ounce) container Cool Whip, thawed
1 cup flaked coconut
1/2-3/4 cup chopped pecans

Steps:

  • Mix white cake and bake in 9" x 13" pan according to directions.
  • When done, punch holes all over cake with wooden dowel.
  • Pour condensed milk and coconut cream over cake while still warm.
  • Allow to cool a little and spread with Cool Whip topping.
  • Sprinkle with coconut and pecans.
  • Ready to serve.
  • Refrigerate uneaten portion.

COCONUT COCONUT MILK CAKE



Coconut Coconut Milk Cake image

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

Provided by 4eversmiling

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  • Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
  • Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g

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