MOM'S SOUTHERN COCONUT CAKE RECIPE - (4.4/5)
Provided by ladydee009
Number Of Ingredients 19
Steps:
- CAKE: Preheat oven to 350° F. Butter and flour two 8-inch cake pans and line with parchment paper Put the egg whites in a bowl and whisk slightly. Add 1/2 cup milk and coconut flavoring. Mix thoroughly. Set aside. In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. FROSTING: Put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks. With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy. Frost the cooled cakes and cover with shredded coconut.
THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE
I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.
Provided by Marie Nixon
Categories Dessert
Time 48m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
- Stir the cream of coconut to make sure that is mixed together.
- Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
- Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
- Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
- While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
- Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
- Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
- While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
- To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
- This cake can be stored in the refrigerator for up to one week.
REFRIGERATOR COCONUT CAKE
Make and share this Refrigerator Coconut Cake recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
- Prepare the cake mix using the water, oil and eggs as directed on package directions.
- Bake in preheated oven for 25 to 35 minutes or as directed on package.
- Test cake by inserting cake tester off center, when it comes out clean cake is done.
- Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
- With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
- Cover and refrigerate until serving time.
- At serving time spread with cool whip and sprinkle with lightly toasted coconut.
Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4
COCONUT REFRIGERATOR CAKE
Make and share this Coconut Refrigerator Cake recipe from Food.com.
Provided by ngdarlen
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- bake cake according to directions in 9/13 pan.
- poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
- frost with cool whip and top with coconut.
- must be kept in refrigerator.
- might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
MOM'S REFRIGERATOR COCONUT CAKE (EASY)
When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!
Provided by CMarsh6744
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake mix and bake in 9x13 pan.
- Poke holes in cake.
- On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
- When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
- Refrigerate.
- It tastes better if it is made 1-2 days ahead of time.
Nutrition Facts : Calories 616.1, Fat 34.3, SaturatedFat 21.3, Cholesterol 50.2, Sodium 321, Carbohydrate 75.5, Fiber 5.9, Sugar 54.2, Protein 6.4
MOM'S EASY COCONUT CAKE
Make and share this Mom's Easy Coconut Cake recipe from Food.com.
Provided by randadell
Categories Dessert
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- prepare cake according to package directions.
- Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
- Poke holes in cake with a fork.
- Spoon mixture over warm cake and allow to cool completely.
- Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.
REFRIGERATOR COCONUT CAKE
Steps:
- Thaw the frozen coconut, add the sour cream and sugar, mix completely, refrigerate overnight.
- Make the yellow cake per package directions. When cooled, split the layers in half, to make 4 layers.
- Pat the coconut mixture on each layer, stacking 4 high, and then pat coconut mixture on sides and top. You are actually icing all layers, however this mixture will not spread. It may even fall off the cake some, but keep patting it back on.
- Store covered in refrigerator for 4 days, Eat on 5th Day.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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