Easy Melt In Your Mouth Coconut Cake Recipes
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
EASY MELT IN YOUR MOUTH COCONUT CAKE
One of my friends shared this recipe with me and every time I make it I get "best cake ever" comments! A guaranteed easy hit every time, and the most moist cake you will ever eat!
Provided by tennis5
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Bake cake according to cake box directions in a 13 x 9 pan.
- Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
- Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
- Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
- enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
- If you have time, cover cake and put in refrigerator overnight getting it cold.
- When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!
Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 22.1, Cholesterol 9.7, Sodium 285.5, Carbohydrate 54.1, Fiber 3.5, Sugar 39.1, Protein 5.8
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