Oh So Easy Ice Box Coconut Cake Recipes

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COCONUT ICE BOX CAKE



Coconut Ice Box Cake image

Make and share this Coconut Ice Box Cake recipe from Food.com.

Provided by Ambassadress of Goo

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 (16 ounce) container whipped topping
1 (16 ounce) container sour cream
1 (12 ounce) package frozen coconut, thawed

Steps:

  • One day in advance, mix the filling.
  • Cover, and keep in the refrigerator overnight.
  • The next day bake cake mix according to directions on package.
  • When cool, slice cakes crosswise to make four layers.
  • Spread filling between layers.
  • (Be generous!).
  • Spread final layer on top of cake.
  • This should be kept in the refrigerator, and will keep up to a week.

OH SO EASY ICE BOX COCONUT CAKE



Oh so Easy Ice Box Coconut Cake image

Make and share this Oh so Easy Ice Box Coconut Cake recipe from Food.com.

Provided by Carol V.

Categories     Dessert

Time 35m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box duncan hines white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
24 ounces frozen coconut
16 ounces sour cream (not low fat)
1 (12 ounce) container Cool Whip
2 cups sugar

Steps:

  • Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
  • Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
  • Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
  • Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.

Nutrition Facts : Calories 552.6, Fat 27, SaturatedFat 12.7, Cholesterol 67.2, Sodium 346.3, Carbohydrate 75, Fiber 0.4, Sugar 64.9, Protein 4.7

MOM'S EASY COCONUT CAKE



Mom's Easy Coconut Cake image

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

1 (18 ounce) box yellow cake mix
1 1/2 cups milk
1/2 cup sugar or 1/2 cup Splenda sugar substitute
2 cups shredded coconut
3 1/2 cups Cool Whip

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.

EASY COCONUT CAKE



Easy Coconut Cake image

This one was one of my mother's "go to" recipes - easy, moist and always popular Not sure of cake tin size - Mum used a ring tin.

Provided by ballarat

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 7

4 ounces butter
3/4 cup sugar
1 1/2 cups self raising flour
1/2 cup milk
2 eggs
2 tablespoons desiccated coconut
1/2 teaspoon lemon essence

Steps:

  • In the mixer bowl blend well together the softened butter and the sugar.
  • Add the sifted flour and the beaten eggs and milk in alternate portions - mix well after each addition.
  • Beat constantly for about 3 minutes until the mixture lightens in colour.
  • Add in the coconut and lemon essence and stir until combined.
  • Bake in a moderate oven 45 minutes.

Nutrition Facts : Calories 2344.7, Fat 110.7, SaturatedFat 67.2, Cholesterol 632.9, Sodium 1046.5, Carbohydrate 304.9, Fiber 6.1, Sugar 154.5, Protein 37.2

EASY MELT IN YOUR MOUTH COCONUT CAKE



Easy Melt in Your Mouth Coconut Cake image

One of my friends shared this recipe with me and every time I make it I get "best cake ever" comments! A guaranteed easy hit every time, and the most moist cake you will ever eat!

Provided by tennis5

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 5

1 (18 ounce) box Duncan Hines Moist Deluxe yellow cake mix
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) can Coco Lopez, coconut cream mix
1 (16 ounce) container Cool Whip
1 (8 ounce) bag coconut

Steps:

  • Bake cake according to cake box directions in a 13 x 9 pan.
  • Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
  • Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
  • Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
  • enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
  • If you have time, cover cake and put in refrigerator overnight getting it cold.
  • When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!

Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 22.1, Cholesterol 9.7, Sodium 285.5, Carbohydrate 54.1, Fiber 3.5, Sugar 39.1, Protein 5.8

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

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