Luscious Coconut Cake Recipes

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ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 6-layer cake

Number Of Ingredients 5

2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting

Steps:

  • Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
  • Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
  • Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
  • Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

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

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

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.

THE ULTIMATE MOIST, FLUFFY, RIDICULOUS COCONUT CAKE RECIPE - (4.4/5)



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 33

Perfect White Cake Ingredients:
2 1/4 cups cake flour (9 ounces)
1/2 cup + 2 tablespoons whole milk, at room temperature
1/2 cup coconut milk
6 large egg whites (3/4 cup), at room temperature
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1 1/2 cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Coconut Pastry Cream Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
1 tablespoon vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream
Coconut Syrup Ingredients:
1 cup sugar
1/4 cup water
1/4 cup coconut water
Coconut Swiss Buttercream Ingredients:
1 cup sugar
4 large egg whites , at room temperature
24 tablespoons (3 sticks) unsalted butter, at room temperature
2 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups sweetened coconut flakes

Steps:

  • *NOTE ON TIMING: This cake has many steps, but none of them are particularly hard. For convenience, I'd split it up over 2-3 days. On the first day, bake the cake layers and let them cool before wrapping and freezing them. Make the coconut syrup and leave it covered in the fridge. On the second day, make the coconut pastry cream and frosting. Assemble the cake. Serve it then or on the third day. Make the cake: Set oven rack in middle position. Heat oven to 350 degrees. Grease or butter/flour two 9-inch cake pans very well. Add a parchment paper circle in the bottom of each and grease that too. You don't want your layers to stick! Pour milk, egg whites, and extracts into a small bowl and whisk gently until blended. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating until mixture resembles moist crumbs, with no powdery streaks left. Add all but about 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 30 seconds more. Scrape down the sides of bowl before beating just a little longer. Divide batter evenly between two prepared cake pans and smooth the tops with a spatula before dropping it from about 3 inches high to eliminate any bubbles in the batter. Arrange pans on middle rack. Bake until a thin skewer or toothpick inserted in the center comes out with just a few moist crumbs, 23 to 25 minutes. Let the cakes rest in pans for a few minutes before running a knife around the edges of the pan and inverting the cakes onto wire racks. Invert them again so they'll be right-side up and let them cool completeley, about 1 1/2 hours, before wrapping in wax paper and plastic wrap to freeze until pretty firm, about 30 minutes. Make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean or extract in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean (if used), scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add, to temper the eggs so they won't cook into an omelette in the middle of your pastry cream. That would be a bummer. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Avoid eating entire bowl of pastry cream with a spoon. To make coconut syrup: Combine the sugar, water, and coconut milk in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool completely, about 20 minutes. Make Coconut Swiss buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240° on a digital thermometer, about 5 minutes. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla and coconut extract. Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the "inner" side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer. Spread it almost to the edge, but pipe a thick bead of buttercream around the very outside edge of each layer to ensure no spillage. Sprinkle with flaked coconut. Repeat with the other layers. Frost the cake with a very thin crumb coat and set it in the freezer to set for about 15 minutes. Bring it out and continue frosting the rest of the cake generously. Carefully push handfuls of fluffy coconut all over the sides of the cake and on top. Keep the cake in the refrigerator, but let sit out for about 30 minutes before slicing and serving so the frosting will be soft.

ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.

Provided by McCormick Spice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups granulated sugar
2 teaspoons McCormick® Coconut Flavor
3 eggs
1 ¼ cups milk
1 cup butter, softened
1 teaspoon McCormick® Coconut Flavor
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or more as needed
½ cup toasted coconut

Steps:

  • Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
  • Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g

COCONUT CAKE



Coconut Cake image

We bet you've never tasted anything quite as delicious as this coconut cake. From the tender crumb to the sticky-sweet frosting, this coconut confection is made completely from scratch. Three perfectly moist, almond-and-vanilla-infused cake layers are brushed with a coconut-milk mixture, layered with an incredibly special frosting and sprinkled with toasted coconut flakes for a gorgeous end result. Don't be intimidated by the boiled frosting-just when you think it's not working, the smooth, luscious mixture will come together and you soon understand why it's worth the effort. Ready to make the coconut cake of your dreams?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 18

2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 whole eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 cup milk
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
6 large marshmallows, cut into small pieces
2 tablespoons sugar
1/4 cup reduced-fat (lite) coconut milk (not cream of coconut)
2 to 3 cups flaked coconut

Steps:

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
  • In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 402 mg

LUSCIOUS COCONUT CAKE



Luscious Coconut Cake image

Make and share this Luscious Coconut Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 1h5m

Yield 1 4layer cake

Number Of Ingredients 27

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 2/3 cups sugar
1 cup shortening
1/2 cup butter
1 cup milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 large eggs
1 (6 ounce) package frozen flaked coconut, thawed
2 cups sugar
1/4 cup all-purpose flour
2 cups milk
4 large eggs, lightly beaten
2 (6 ounce) packages frozen flaked coconut, thawed
2 teaspoons pure vanilla extract
2 cups whipping cream
1/4 cup powdered sugar
toasted coconut, shavings
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3 (16 ounce) packages powdered sugar
1 cup coconut milk
toasted coconut, shavings

Steps:

  • Cake: Beat together the first seveningredients at medium speed until mixed well.
  • Add the extracts and mix well.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in coconut.
  • Pour batter into 4 greased and floured 9-inch round cakepans.
  • Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool pans on a rack 10 minutes before removing.
  • Continue to cool on the rack until room temp is reached.
  • Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
  • You want it thick and bubbly.
  • Remove from heat.
  • Stir in coconut and vanilla-mix well and cool completely.
  • (makes 5&1/2 cups) Spread coconut filling between layers.
  • Beat whipping cream on high until foamy.
  • Gradually add powdered sugar, beating until soft peaaks form.
  • Spread on top and sides of cake.
  • Garnish with toasted coconut flakes.
  • OR.
  • Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
  • Add sugar alternately with coconut milk, beating until smooth.
  • Frost cake and garnish with toasted coconut.
  • (makes 9 cups).

COCO LOPEZ COCONUT CAKE



Coco Lopez Coconut Cake image

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories     HarperCollins     HarperCollins     Cake     Dessert     Bake     Coconut

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1/2 cup Coco Lopez cream of coconut
2 teaspoons coconut extract
1 cup unsweetened shredded coconut

Steps:

  • Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
  • With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  • Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  • With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
  • Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
  • With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
  • Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
  • Let the cake cool completely before icing.

LUSCIOUS TROPICAL DREAM CAKE



Luscious Tropical Dream Cake image

Have a little slice of vacation in a Luscious Tropical Dream Cake. Our tropical dream cake with pineapple is less expensive than a trip to the Caribbean!

Provided by My Food and Family

Categories     Home

Time 1h8m

Yield 24 servings

Number Of Ingredients 7

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped pecans

Steps:

  • Heat oven to 350ºF.
  • Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
  • Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6983 g, Sugar 0 g, Protein 1 g

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Most of the coconut flavor comes from the coconut cream. Why this pineapple coconut cake recipe works. The cake is light and spongy! It’s so soft and isn’t overloaded with shredded …
From phitip.com


OLD-FASHIONED COCONUT CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F with a rack positioned in the bottom third. Butter two 9” x 2” round cake pans and dust them with flour, shaking out any excess. To make the cake: Sift the flour, …
From kingarthurbaking.com


THE BEST SOUTHERN COCONUT CAKE RECIPE - LIFE FAMILY FUN
Ingredients for the Coconut Cake Recipe: Directions to prepare the Coconut Cake Recipe: Step 1: The Prep Work. Step 2: Sifting Dry Ingredients. Step 3: Creaming. Step 4: Add Your Sifted …
From lifefamilyfun.com


LEMON CAKE WITH COCONUT FROSTING - OH SWEET BASIL
2018-05-10 Beat the butter and sugar together until fluffy. Mix in the vanilla and eggs. Add in the dry ingredients and buttermilk. Gently fold in the lemon zest and juice. Turn the batter into a …
From ohsweetbasil.com


LUSCIOUS COCONUT CAKE RECIPE - WEBETUTORIAL
Luscious coconut cake is the best recipe for foodies. It will take approx 65 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make luscious coconut …
From webetutorial.com


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