Magic Coconut Cake Recipes

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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.

COCONUT CAKE



Coconut Cake image

From scratch coconut cake recipe with homemade coconut cream frosting. Hints for making a fluffy white cake with an excellent vanilla coconut flavor.

Provided by Julie Clark

Categories     Dessert

Time 42m

Number Of Ingredients 14

4 large eggs ((separated))
1 cup butter (softened)
1 3/4 cup granulated sugar
3 1/4 cups cake flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup milk ((2% or whole milk))
1 cup grated coconut ((sweetened))
1 teaspoon vanilla
1 1/2 cups butter (at room temperature)
2 teaspoons coconut extract
6 cups powdered sugar
1/4 cup heavy cream*
1 cup shredded coconut

Steps:

  • Preheat oven to 350 degrees.
  • In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
  • Transfer the eggs to a separate bowl.
  • In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
  • Add the egg yolks and continue to beat.
  • In a medium bowl, whisk together the cake flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
  • Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
  • Grease and flour two 9" round cake pans.
  • Divide the batter equally between the two cake pans.
  • Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
  • Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
  • In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
  • Add in the coconut extract and mix again.
  • Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
  • Mix in the shredded coconut just until combined.
  • Place one cake layer on a cake plate. Frost the top.
  • Place the second cake layer on top of the frosted cake.
  • Cover the sides and top of the cake with the coconut buttercream.
  • Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
  • Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

Nutrition Facts : Calories 757 kcal, Carbohydrate 96 g, Protein 6 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 138 mg, Sodium 395 mg, Fiber 1 g, Sugar 74 g, ServingSize 1 serving

MAGIC COCONUT CAKE



Magic Coconut Cake image

Magic Coconut Cake is a classic Welsh dessert that is made like a cake but, during baking, the cake batter separates into layers to form a coconut cream flan with a thin pastry crust at the bottom, a custard filling and shredded coconut on the top. It seems like magic and it works every time.

Provided by momaphet

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons butter
2/3 cup sugar
1 1/4 cups desiccated coconut
4 eggs
1 1/2 cups milk
1 teaspoon vanilla or 1/2 teaspoon almond extract

Steps:

  • Pre-heat the to 350°F (180°C). Butter well a 9" spring-form pan.
  • Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
  • Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
  • In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
  • Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
  • When the 'cake' is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the 'cake' to release it, if necessary.
  • Now you will see that your 'cake' has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
  • Serve warm or cold, with whipped cream or ice cream.

MAGIC COCONUT CAKE RECIPE - (4.6/5)



Magic Coconut Cake Recipe - (4.6/5) image

Provided by LORIWHIP

Number Of Ingredients 9

2 cups milk
1 cup shredded coconut
4 eggs
1 tsp vanilla extract
1/2 cup all purpose flour
8 tbsp (1 stick or 125 g) butter
3/4 cup sugar
pinch of ground nutmeg
pinch of salt

Steps:

  • Place all the ingredients in a blender. Blend well. Pour into a greased pie plate. Bake at 350 degrees for 45 to 60 minutes.

MAGIC CAKE



Magic Cake image

White cake with a custard-like middle.

Provided by Kerry F. Bush

Categories     Desserts     Cakes

Time 1h30m

Yield 8

Number Of Ingredients 7

4 eggs at room temperature, separated
¾ cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm milk
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
  • Beat egg whites in a large bowl with an electric mixer until stiff.
  • Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
  • Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g

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