Krafts Coconut Cake Recipes

CLASSIC ANGEL FLAKE COCONUT CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
• Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

COCONUT TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
• In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

INCREDIBLE COCONUT CAKE

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.

COCONUT POUND CAKE

Steps:

• Preheat oven to 350.
• Grease a bundt cake pan or a 10-inch fluted tube pan.
• Cream together butter and sugar in a mixing bowl.
• Add eggs one at a time, beating well after each one.
• In a separate bowl, sift together flour and baking soda.
• Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
• Add flour and baking soda and mix into a batter.
• Stir flaked coconut into the batter.
• Spoon batter into the greased pan.
• Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
• Remove from oven and allow to cool 15 minutes before removing from pan.
• While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
• Cook over medium heat for 5 minutes, stirring frequently.
• Remove from heat and stir in Almond extract.
• Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
• Invert cake onto a serving plate and brush on the remaining syrup.
• Allow the cake to completely cool, then serve.
• Store leftovers in an air-tight container.

COCONUT CAKE BY KRAFT FOODS RECIPE - (4.5/5)

Steps:

• PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely. ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator. I double the cool whip topping.

ONE-POT HONEYCOMB CAKE

Steps:

• Preheat the oven to 350°F with a rack in the center. Place a 9-inch Bundt or cake pan in the oven.
• In a heavy saucepan, add the tapioca flour, rice flour, coconut milk, sugar, coconut water or water, miso, pandan extract, optional vanilla extract, and melted butter and whisk to combine. While continuously whisking, heat over medium heat until all the sugar dissolves and the mixture is homogeneous. Rest for 5 minutes.
• Then crack the eggs directly into the saucepan. Cut each yolk in halves or quarters using clean scissors. Whisk the mixture gently until all the eggs are barely incorporated. Add the baking powder and cream of tartar and whisk until just combined. Some lumps are okay.
• You'll need to work quickly now. Using oven mitts, remove the preheated pan from the oven. Generously grease the entire interior of the pan with cooking spray or neutral oil. With a fine-mesh strainer, carefully sieve all the batter directly into the pan. Use a spatula to press and direct the batter through the strainer as needed. The pan is still hot, so while still using an oven mitt, swirl the batter in the pan so it's evenly distributed in the pan.
• Bake for 50 to 55 minutes, until the top is golden brown. Let the cake rest in the oven for 5 minutes. Then with the oven door slightly ajar, keep the cake in the oven for an additional 15 minutes. The cake will deflate a little.
• Cool completely at room temperature. Dust with the optional confectioners' sugar or coconut flakes or both. Slice and serve.

KRAFT'S COCONUT CAKE

Steps:

• Prepare and bake cake as directed on package for 13x9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
• Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
• Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
• Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.

CHOCOLATE-COCONUT BLISS CAKE

Steps:

• Heat oven to 350°F.
• Grate half the chocolate; reserve for later use.
• Beat cream cheese and butter in large bowl with mixer until creamy. Add dry pudding mix; beat 2 min. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add 1/4 cup coconut; beat on low speed just until blended.
• Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with reserved grated chocolate. Cover with remaining cake batter.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Sprinkle with remaining coconut.