Frosted Almond Coconut Cream Coffee Recipes

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COCONUT CUPCAKES WITH ALMOND CREAM FROSTING



Coconut Cupcakes with Almond Cream Frosting image

The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.

Provided by Erin Brocklehurst

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 18

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon coconut extract
½ cup buttermilk
1 ⅓ cups sweetened flaked coconut
1 (8 ounce) package cream cheese, softened
¼ cup shortening (such as Crisco®)
2 ½ cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
  • Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
  • Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
  • Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g

FROSTED ALMOND COCONUT CREAM COFFEE



Frosted Almond Coconut Cream Coffee image

In the heat of summer, the perfect way to cool down is with this refreshing cold brew coffee beverage that combines the bold taste of Arabica coffee with the exotic flavor blend of coconut and almond. For a real treat-top it off with whipped cream, a sprinkle of sweetened coconut flakes, a few almond slices, and, of course , a maraschino cherry!

Provided by Blessed Baker

Categories     Shakes and Floats

Time 5m

Yield 1

Number Of Ingredients 8

¾ cup Gevalia® Cold Brew Concentrate - House Blend, chilled
¼ cup cream of coconut
¼ teaspoon almond extract
4 large scoops vanilla ice cream
1 tablespoon whipped cream, or to taste
1 tablespoon sweetened coconut flakes
1 tablespoon slivered almonds
1 maraschino cherry

Steps:

  • Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
  • Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

Nutrition Facts : Calories 647.5 calories, Carbohydrate 84.5 g, Cholesterol 60.4 mg, Fat 33 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 21.3 g, Sodium 198.5 mg, Sugar 74.6 g

ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING



Almond Coconut 3-Layer Cake With Coconut Frosting image

Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 16

5 eggs, separated
2 cups white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (plain)
1 -2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut, packed
1 cup chopped nuts
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 cup flaked coconut
1 teaspoon vanilla
half-and-half cream

Steps:

  • Set oven to 350°F.
  • Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
  • In a medium bowl, beat egg whites until stiff, but not dry; set aside.
  • In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
  • Add in yolks (one at a time) beating well after each addition.
  • In a bowl, sift flour and baking soda together.
  • Add to the egg yolk mixture alternating with buttermilk.
  • Add in coconut and nuts; beat well.
  • Fold in beaten egg whites with a spatula.
  • Divide the batter evenly between the three cake pans.
  • Bake for 25 minutes, or until cake tests done.
  • Place the pans on a wire rack to cool.
  • Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
  • Allow to cool completely before frosting.
  • For frosting: Cream together the cream cheese and butter until fluffy.
  • Gradually beat in the powdered sugar (this takes about 5 minutes).
  • To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
  • Stir in 3/4 cup coconut and 3/4 cups pecans.
  • Frost and fill cake.
  • Sprinkle the top with reserved coconut.

Nutrition Facts : Calories 1177, Fat 64.3, SaturatedFat 31.7, Cholesterol 225.6, Sodium 643.8, Carbohydrate 140.4, Fiber 3.4, Sugar 104.8, Protein 14.9

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING



Almond Joy Cake With Creamy Coconut Butter Frosting image

Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 20

1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

Steps:

  • Butter and dust with flour 2 9x13 pans.
  • Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
  • Let sit for 1 hour.
  • Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  • Let sit for 1 hour.
  • Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
  • Frost cooled cake and garnish with toasted coconut!

Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6

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