Nee Nees Prized Coconut Cake Recipes

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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

LAURIE OSTEEN'S COCONUT CAKE



Laurie Osteen's Coconut Cake image

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

Provided by Laurie Osteen

Yield Makes 10 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
All-purpose flour (for pans)
1 15 to 16-ounce box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 cup plus 1 tablespoon whole milk
2 cups unsweetened shredded coconut
1 cup sugar
1/2 cup sour cream
1/2 teaspoons kosher salt
Three 8"-diameter cake pans

Steps:

  • Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
  • Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
  • Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
  • Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
  • Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
  • DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

AUNT CONNIE'S COCONUT CAKE



Aunt Connie's Coconut Cake image

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Provided by Diana

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h50m

Yield 16

Number Of Ingredients 16

3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease a 10-inch tube pan.
  • Combine flour, salt, and baking soda in a bowl.
  • Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
  • Gradually stir flour mixture into egg mixture, mixing until just incorporated.
  • Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
  • Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
  • Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
  • Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g

NEE NEE'S PRIZED COCONUT CAKE



Nee Nee's Prized Coconut Cake image

This cake has been a standard in our family for over 40 years. My grandmother made it, taught my mother who taught me, who taught my daughters. This was my grandmother's signature cake and is a staple at all church functions and a must at any family gathering!

Provided by Sherrybeth

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons boiling water
1 cup butter
1 lb confectioners' sugar
4 egg yolks
3 cups sifted cake flour
2 tablespoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 cup coconut
4 egg whites, stiffly beaten
2 egg whites
1 1/3 cups sugar
1/2 cup white Karo
6 tablespoons water
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla flavoring
1 teaspoon coconut flavoring

Steps:

  • Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven.
  • Icing:.
  • Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.

Nutrition Facts : Calories 620.8, Fat 22.4, SaturatedFat 14.8, Cholesterol 106.5, Sodium 440, Carbohydrate 101.1, Fiber 1.7, Sugar 63.8, Protein 6.7

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