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.
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.
SIMPLE AND DECADENT COCONUT CAKE
Steps:
- Bake cake as directed on box for a 13x9 pan let cake cool in pan, then punch holes in cake with the round end of wooden spoon. Mix cream of coconut and sweetened condensed milk together and pour over cake making sure it goes through the holes in the cake. Keep in the refrigerator and when ready to serve, cover the cake with flake coconut, then spread the frozen whipped topping or whipped cream over on top of the cake. Optional garnish: Spinkle toasted coconut on top of the whipped cream/topping.
SIMPLY THE BEST COCONUT CAKE
Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.
Provided by NicoleMcmom
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g
CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE
Make and share this Cheryl's Decadent Pineapple, Pudding, Coconut Cake recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 52m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Prepare at 13 x 9 x 2 inch baking dish with baking spray.
- Prepare the cake mix as directed on the box.
- Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
- When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
- Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
- Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
- Sprinkle the coconut on top.
- Share with others and enjoy!
Nutrition Facts : Calories 302.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 54.5, Sodium 238.4, Carbohydrate 40.3, Fiber 0.6, Sugar 31.9, Protein 3
More about "decadent coconut cake recipes"
DECADENT OLD FASHIONED COCONUT CAKE • THE FARMER'S …
From thefarmerslamp.com
5/5 (2)Total Time 1 hr 40 minsCategory DessertCalories 524 per serving
DECADENT COCONUT DESSERT COOKBOOK: RECIPES TO MAKE COCONUT …
From amazon.ca
Author Olivia RanaFormat Paperback
CLASSIC COCONUT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT ANGEL FOOD CAKE - I AM BAKER
From iambaker.net
DECADENT POKE CAKE RECIPES | IT IS A KEEPER
From itisakeeper.com
DECADENT BANANA CAKE & COCONUT-CREAM CHEESE FROSTING RECIPE
From myrecipes.com
VEGAN COCONUT CAKE - LOVING IT VEGAN
From lovingitvegan.com
YOU NEED TO MAKE THIS FOUR-LAYER KETO COCONUT CAKE ASAP!
From hip2keto.com
DANISH DREAM CAKE - EASY COCONUT CARAMEL CAKE
From sweetcsdesigns.com
DECADENT CHOCOLATE POUND CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
From allrecipes.com
OLD-FASHIONED COCONUT CAKE WITH 7-MINUTE FROSTING - SOUTHERN …
From southernplate.com
40 CHARMINGLY DECADENT SOUTHERN CAKE RECIPES | TASTE OF …
From tasteofhome.com
17 DELICIOUS COCONUT DESSERT RECIPES WORTH MASTERING
From marthastewart.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE MOST AMAZING COCONUT CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
DECADENT CHOCOLATE CAKE - YOUR RECIPE BLOG
From yourrecipeblog.com
COCONUT CAKE RECIPE - GOOD TO | BAKING RECIPES | GOODTO
From goodto.com
27 DECADENT CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST COCONUT CAKE RECIPE EVER! - COOKIES AND CUPS
From cookiesandcups.com
DECADENT COCONUT LIME CAKE OR CUPCAKES | VEGAN DESSERT RECIPE
From theedgyveg.com
10 DECADENT BIRTHDAY CAKE RECIPES | STYLE AT HOME
From styleathome.com
BEST COCONUT LAYER CAKE RECIPE - HOW TO MAKE COCONUT CAKE
From delish.com
THE BEST COCONUT CAKE RECIPE YOU'LL EVER MAKE! - HOME. MADE.
From homemadeinterest.com
COCONUT LAYER CAKE - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
OLD-FASHIONED COCONUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT CAKE WITH WHIPPED ICING - THERESCIPES.INFO
From therecipes.info
DECADENT COCONUT ANGEL FOOD CAKE - TASTYDONE
From tastydone.com
COCONUT CREAM CHEESE POUND CAKE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
COCONUT CREAM CAKE - THE SEASONED MOM
From theseasonedmom.com
DOLLY PARTON SOUTHERN STYLE COCONUT CAKE MIX | DUNCAN HINES
From duncanhines.com
MOM'S BEST EVER COCONUT CAKE WITH VIDEO - BREAD BOOZE BACON
From breadboozebacon.com
BEST DECADENT CHOCOLATE CAKE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
27 EASY DECADENT DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
DECADENT CARROT CAKE WITH CASHEW FROSTING & COCONUT CARAMEL
From theyouthfulvegan.com
THE BEST COCONUT CAKE - SALTED SWEETS
From thesaltedsweets.com
DECADENT VEGAN CHOCOLATE CAKE – A COUPLE COOKS
From acouplecooks.com
DECADENT COCONUT TRES LECHES CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
DECADENT CHOCOLATE FUDGE CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
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