Lite Coconut Cake Recipes

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FAVORITE COCONUT CAKE



Favorite Coconut Cake image

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

4 large egg whites
3/4 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2-3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
FROSTING:
5 large egg whites
1-2/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2-1/2 cups unsweetened coconut flakes
Colored sprinkles, optional

Steps:

  • Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

LITE COCONUT CAKE



Lite Coconut Cake image

This cake tastes so great that your guests won't know the calories are missing!

Provided by Sue Snow

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h30m

Yield 14

Number Of Ingredients 5

1 (18.25 ounce) package white cake mix
1 cup white sugar
1 (8 ounce) container fat free sour cream
2 cups flaked coconut
1 ½ cups lite frozen whipped topping

Steps:

  • Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
  • Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 52.9 g, Cholesterol 2.8 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 300.9 mg, Sugar 40.6 g

COCONUT & LIME CAKE



Coconut & lime cake image

Get a taste of the tropical with this creamy coconut and lime sponge cake

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 12

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
200g block of creamed coconut
zest and juice of 2 limes
100g butter , softened
140g icing sugar , sifted
tbsp Malibu (optional)
100g toasted desiccated coconut

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
  • Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
  • Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 670 calories, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

LITE COCONUT CREAM CAKE



Lite Coconut Cream Cake image

This has become a family favorite at Easter. No one will know that it's lite on calories. You can color the coconut on top to make it more festive.

Provided by kmdipaolo

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package reduced-fat white cake mix
3/4 cup sweetened flaked coconut, divided
cooking spray
1 (14 ounce) can fat-free sweetened condensed milk
1 teaspoon coconut extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Steps:

  • Preheat oven to 350.
  • Spray 13 x 9 inch baking pan with cooking spray.
  • Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
  • Pour into baking pan.
  • Bake for 30 minutes or until wooden pick inserted in center comes out clean.
  • Let cool 10 minutes on a wire rack.
  • Punch holes in top of the cake with a wooden pick.
  • Combine sweetened condensed milk and coconut extract; stir well.
  • Pour half of mixture over warm cake, gently working mixture into holes.
  • Let stand 2-3 minutes.
  • Punch additional holes in the top of cake and repeat process.
  • Let cake cool completely.
  • Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
  • Cover and chill at least 4 hours.

Nutrition Facts : Calories 38.2, Fat 2.5, SaturatedFat 2.2, Cholesterol 0.1, Sodium 16.5, Carbohydrate 3.7, Fiber 0.2, Sugar 3.5, Protein 0.3

COCONUT LAYER CAKE



Coconut Layer Cake image

For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 6-inch layers

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven-Minute Frosting for Coconut Layer Cake

Steps:

  • Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
  • Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
  • To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

DOUBLE COCONUT CAKE WITH FLUFFY COCONUT FROSTING



Double Coconut Cake With Fluffy Coconut Frosting image

Make and share this Double Coconut Cake With Fluffy Coconut Frosting recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 18

cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14 ounce) can light coconut milk
1 tablespoon vanilla
2/3 cup sweetened flaked coconut, divided
4 large eggs
1/2 teaspoon cream of tartar
1 dash salt
1 cup sugar
4 tablespoons hot water
1/2 teaspoon vanilla
1/4 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees.
  • Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
  • Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Pour batter into prepared pans.
  • Sharply tap the pans once on countertop to remove air bubbles.
  • Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
  • Cool in pans 10 minutes on wire racks, and remove from pans.
  • Cool completely on wire racks.
  • Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
  • Sprinkle with 1/3 cup coconut.
  • Top with remaining cake layer, spread remaining frosting over top and sides of cake.
  • Sprinkle with 1/3 cup coconut over top of cake.
  • Store cake loosely covered in refrigerator.
  • Fluffy coconut Frosting:.
  • Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
  • Combine sugar and water in a saucepan, bring to a boil.
  • Cook, without stirring, until candy thermometer registers 238 degrees.
  • Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
  • Stir in extracts.

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