Moist N Creamy Coconut Cake Recipes

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COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

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.

CREAMY COCONUT CAKE RECIPE - (4.5/5)



Creamy Coconut Cake Recipe - (4.5/5) image

Provided by carmen-2

Number Of Ingredients 8

1 package white cake or butter cake
3 eggs
1/3 cup vegetable oil
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 1/2 cups coconut, shredded
1/2 cup toasted coconut
1 (12 ounce) container Cool Whip

Steps:

  • Make cake mix as directed on box and bake in a 9 x 13 inch pan. While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside. Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut.

COCONUT CREAM CAKE



Coconut Cream Cake image

Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 9

1 package white cake mix (regular size)
3 large egg whites, room temperature
1-1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1/3 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY COCONUT CAKE



Creamy Coconut Cake image

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Provided by Julia

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 2h25m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Steps:

  • Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  • In a small bowl combine cream of coconut and condensed milk.
  • Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  • Serve chilled.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g

MOIST COCONUT CAKE



Moist Coconut Cake image

This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.

Provided by Carolyn Bunkley

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon coconut flavoring
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup coconut milk
1 ½ cups cake flour (not self-rising)
1 cup heavy cream
12 (1 ounce) squares good quality white chocolate
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
  • Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
  • Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
  • Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
  • Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
  • Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g

MOIST 'N' CREAMY COCONUT CAKE



Moist 'n' Creamy Coconut Cake image

White or yellow cake soaked in coconut syrup and topped with coconut-flecked whipped topping. I like to substitute stabilized whipped cream instead of Cool Whip, for better flavor. My husband's favorite!

Provided by cathyfood

Categories     Dessert

Time 1h5m

Yield 1 sheet cake, 12 serving(s)

Number Of Ingredients 5

1 sheet cake, 9 X 13
1 1/2 cups milk
1/2 cup sugar
7 ounces sweetened flaked coconut (2 cups)
8 ounces Cool Whip, thawed

Steps:

  • Bake a 9" X 13" white or yellow cake from a mix or homemade.
  • After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
  • While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
  • While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
  • Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 194.7, Fat 11.8, SaturatedFat 10, Cholesterol 4.3, Sodium 63.1, Carbohydrate 22, Fiber 0.7, Sugar 19.8, Protein 1.7

SUPER-MOIST COCONUT CAKE



Super-Moist Coconut Cake image

Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.

Provided by Stoblogger

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
1 (13 1/2 ounce) can coconut milk
1/2-1 cup shredded coconut
2 eggs
cooking spray
1 -2 teaspoon flour

Steps:

  • Begin by choosing a cake pan recommended on the cake mix box.
  • Preheat oven to 350°.
  • Generously spray the cake pan with cooking spray and sprinkle with flour.
  • Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
  • Mix until moistened, but don't over mix.
  • Pour into greased cake pan of your choice.
  • Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
  • If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

Nutrition Facts : Calories 502.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 47.8, Sodium 470.8, Carbohydrate 79.6, Fiber 1.1, Sugar 56, Protein 5.2

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From belleofthekitchen.com


COCONUT FLOUR CAKE (KETO, GLUTEN-FREE, & SUPER MOIST
2022-03-25 Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of two 9-inch springform pans with parchment paper. In a large bowl, use a hand mixer at medium speed to beat together the butter and Besti sweetener for 3 minutes, until light in color and fluffy. Beat in the eggs, one at a time.
From wholesomeyum.com


MOIST 'N CREAMY COCONUT CAKE - RECIPE - COOKS.COM
The poke holes down through cake with a fork. Meanwhile combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat and simmer one minute. Carefully spoon over warm cake allowing liquid to soak down through holes. Cool completely. Fold 1 1/2 cup coconut into whipped topping and spread over cake. Sprinkle with remaining ...
From cooks.com


THE BEST COCONUT CAKE MADE WITH BOX MIX - A BOUNTIFUL KITCHEN
2021-08-17 Add white cake mix and instant pudding. Mix till smooth. Do not over mix! Pour batter into 2-9 inch round pans. Sprinkle a little coconut on top of cakes, if desired. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Invert onto cooling rack and let cool completely.
From abountifulkitchen.com


COCONUT CAKE RECIPE WITH CHOCOLATE - CREAMY, FLUFFY AND EXTRA MOIST
2020-01-22 Mix until the filling is creamy and without lumps. Coconut cake frosting. When the cake filling is ready you can start to frost the coconut cake. Lay down one chocolate glazed cake crust and put the third of the coconut cake filling. Add another cake crust and put the second third of the coconut cake filling. Finally, add the third cake crust ...
From foodscene.net


COCONUT CAKE – MODERN HONEY
2018-03-27 In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the ½ of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a …
From modernhoney.com


MOIST AND EASY COCONUT CAKE WITH CREAM CHEESE FROSTING
2021-05-06 Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour a 9×13 pan, a bundt pan, or two-9 inch round cake pans or line with parchment paper. Mix flour, baking powder, baking soda and salt together and set aside. Crack 3 eggs plus one white into a bowl, discard extra egg yolk.
From abountifulkitchen.com


COCONUT CAKE WITH COCONUT CREAM CHEESE ICING - CRAVING HOME …
2019-05-23 Instructions. Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter. Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy.
From cravinghomecooked.com


COCONUT FLOUR CAKE | MOIST AND PERFECT EVERY TIME
Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom (s) with parchment paper, then lightly coat again. Set aside. In a large, microwave-safe bowl, melt the coconut oil for 30 seconds.
From wellplated.com


EASY SOUR CREAM COCONUT CAKE | COCONUT CAKE | COCONUT CAKE …
Instructions. Grease two round cake pans well. In a large mixing bowl, combine the cake mix and vanilla pudding. Blend well. In a medium bowl, whisk together the oil, egg whites, one and one-fourth cups sour cream, and the vanilla chia beverage. Pour into dry mixture. Use a hand mixer to blend into a thick batter.
From allyskitchen.com


COCONUT CREAM CAKE - THE SEASONED MOM
2020-04-01 Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish.
From theseasonedmom.com


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