COCONUT CREAM CAKE I
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
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
COCONUT CAKE
From scratch coconut cake recipe with homemade coconut cream frosting. Hints for making a fluffy white cake with an excellent vanilla coconut flavor.
Provided by Julie Clark
Categories Dessert
Time 42m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
- Transfer the eggs to a separate bowl.
- In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
- Add the egg yolks and continue to beat.
- In a medium bowl, whisk together the cake flour, salt and baking powder.
- Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
- Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
- Grease and flour two 9" round cake pans.
- Divide the batter equally between the two cake pans.
- Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
- Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
- In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
- Add in the coconut extract and mix again.
- Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
- Mix in the shredded coconut just until combined.
- Place one cake layer on a cake plate. Frost the top.
- Place the second cake layer on top of the frosted cake.
- Cover the sides and top of the cake with the coconut buttercream.
- Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
- Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.
Nutrition Facts : Calories 757 kcal, Carbohydrate 96 g, Protein 6 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 138 mg, Sodium 395 mg, Fiber 1 g, Sugar 74 g, ServingSize 1 serving
COCONUT CAKE
We bet you've never tasted anything quite as delicious as this coconut cake. From the tender crumb to the sticky-sweet frosting, this coconut confection is made completely from scratch. Three perfectly moist, almond-and-vanilla-infused cake layers are brushed with a coconut-milk mixture, layered with an incredibly special frosting and sprinkled with toasted coconut flakes for a gorgeous end result. Don't be intimidated by the boiled frosting-just when you think it's not working, the smooth, luscious mixture will come together and you soon understand why it's worth the effort. Ready to make the coconut cake of your dreams?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
- In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 402 mg
INCREDIBLE COCONUT CAKE
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
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.
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
- Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
- For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
- Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
COCONUT CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h5m
Yield One 9-inch 2-layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
- Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
- Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
- In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
- With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
- Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
- Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
- Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
COCO LOPEZ COCONUT CAKE
Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.
Provided by Melissa Ben-Ishay
Categories HarperCollins HarperCollins Cake Dessert Bake Coconut
Number Of Ingredients 11
Steps:
- Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
- Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
- With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
- Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
- With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
- Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
- Let the cake cool completely before icing.
COCONUT CREAM POUND CAKE
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
Provided by Connie Bridges Mallard
Categories Desserts Cakes Wedding Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g
More about "cream of coconut cake recipe from scratch"
COCONUT COOKIE RECIPE FROM SCRATCH - CREATE THE MOST ...
From recipeshappy.com
HOMEMADE COCONUT CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
COCONUT LAYER CAKE FROM SCRATCH - ALL INFORMATION ABOUT ...
From therecipes.info
OLD-FASHIONED COCONUT SHEET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
PIñA COLADA CAKE RECIPE FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
COCONUT CAKE RECIPE - MASHED.COM
From mashed.com
COCONUT CAKE RECIPE WITH COCONUT CREAM FROM SCRATCH ...
From recipeshappy.com
BAKER’S COCONUT CAKE - TASTE OF SOUTHERN
From tasteofsouthern.com
COCONUT CREAM CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
THE MOST AMAZING COCONUT CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
COCONUT RUM CAKE RECIPE FROM SCRATCH RECIPES ALL YOU …
From stevehacks.com
BEST COCONUT CAKE RECIPE {FROM SCRATCH!} | LIL' LUNA
From lilluna.com
THE BEST COCONUT CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
BEST EVER COCONUT CREAM CAKE - FOOD FOLKS AND FUN
From foodfolksandfun.net
THE BEST COCONUT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
COCONUT CREAM CAKE FROM SCRATCH RECIPES ALL YOU NEED IS …
From stevehacks.com
SOUTHERN-STYLE COCONUT CAKE WITH COCONUT BUTTERCREAM {FROM ...
From thegoodheartedwoman.com
OLD-FASHIONED COCONUT CAKE WITH 7-MINUTE FROSTING ...
From southernplate.com
COCONUT CAKE RECIPE FROM SCRATCH - MY CAKE SCHOOL
From mycakeschool.com
HOMEMADE COCONUT CREAM POKE CAKE - THE RECIPE REBEL
From thereciperebel.com
INCREDIBLE EASY COCONUT CAKE RECIPE (FROM SCRATCH ...
From creationsbykara.com
COCONUT CREAM CAKE SCRATCH RECIPE: OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SMALL COCONUT CAKE RECIPE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
COCONUT POKE CAKE | SUPER MOIST COCONUT CAKE RECIPE
From lifeloveandsugar.com
BEST COCONUT CAKE FROM SCRATCH - KITCHN
From thekitchn.com
COCONUT CREAM POKE CAKE | RECIPES | A DASH OF CASUAL
From adashofcasual.com
COCONUT CAKE FROM SCRATCH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE SOUR CREAM COCONUT CAKE FROM SCRATCH? – CUP ...
From cupcakejones.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love