Pink Cherry Coconut Cake Recipes

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SNOWY PINK COCONUT BUNDT CAKE



Snowy Pink Coconut Bundt Cake image

Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray
One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature
1 cup marshmallow creme
1/2 cup confectioners' sugar
1 tablespoon heavy cream
2 cups unsweetened shredded coconut
1/4 cup confectioners' sugar
Pink gel food coloring
One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
3/4 cup granulated sugar
1/4 cup corn syrup
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

  • For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
  • Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
  • For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
  • Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
  • Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
  • Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

MARASCHINO CHERRY NUT CAKE



Maraschino Cherry Nut Cake image

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

Provided by Judy Wattenbarger

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 15

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
  • Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
  • Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  • Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
  • Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
  • In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
  • To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
  • Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g

CHERRY, PISTACHIO & COCONUT CAKE



Cherry, Pistachio & Coconut Cake image

Provided by Itamar Srulovich

Categories     Cake     Dessert     Bake     Kid-Friendly     High Fiber     Cherry     Coconut     Almond     Pistachio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes a 9 in/24cm diameter ring cake

Number Of Ingredients 12

1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios, for the topping

Steps:

  • Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
  • Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
  • Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
  • Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

PINK CHERRY COCONUT CAKE



Pink Cherry Coconut Cake image

This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter

Provided by TexasToast R

Categories     Dessert

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 17

1 (18 ounce) package cherry chip cake mix
2 (3 1/2 ounce) packages instant vanilla pudding
1/3 cup oil
2/3 cup applesauce
4 eggs
1 cup low-fat buttermilk
1 cup angel flake coconut
1/2 cup maraschino cherry, chopped
1 lb powdered sugar (about 3 3/4 c.)
1/4 cup butter
1 tablespoon shortening
1/4 cup skim milk
1/4 cup cherry juice (from maraschino cherries)
1/2 tablespoon vanilla
1/2 cup chopped pecans, chopped and lightly toasted
1/2 cup cherries, chopped
1/2 cup coconut

Steps:

  • Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
  • Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
  • Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
  • Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
  • Store in refrigerator until serving time.

Nutrition Facts : Calories 443.7, Fat 20.4, SaturatedFat 8.4, Cholesterol 73.1, Sodium 346.2, Carbohydrate 63.5, Fiber 2, Sugar 57.3, Protein 4

CHERRY COCONUT DREAM CAKE



Cherry Coconut Dream Cake image

Make and share this Cherry Coconut Dream Cake recipe from Food.com.

Provided by IamEarnie

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup ground almonds
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter
3 eggs
1/2 teaspoon almond extract
1 1/2 cups buttermilk
2 cups heavy cream
1/4 cup sugar
1/2 cup seedless raspberry jam, divided
21 ounces cherry pie filling
1 cup flaked coconut

Steps:

  • Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
  • Mix flour, baking powder, baking soda, salt.
  • At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
  • At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
  • Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.

Nutrition Facts : Calories 421.1, Fat 20.4, SaturatedFat 11.5, Cholesterol 92.8, Sodium 236.1, Carbohydrate 55.6, Fiber 1.4, Sugar 28.1, Protein 5.3

EASY CHERRY COCONUT CAKE RECIPE



EASY CHERRY COCONUT CAKE Recipe image

Provided by cecelia26_

Number Of Ingredients 15

Cake:
1 white cake mix
1 large jar maraschino cherries
milk
1/2 cup oil
3 stiffly beaten egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Icing:
4 stiffly beaten egg whites
1 cup sugar
1/2 cup Karo syrup
1/4 cup water
2 teaspoons vanilla
1/2 cup coconut

Steps:

  • Cake: Preheat oven to 350 degrees. Grease and flour 9 x 13" cake pan. Drain cherries and reserve juice. Chop cherries and set aside. To juice, add enough milk to make 1 1/4 cup liquid. Beat on low speed, cake mix, oil, liquid, and extracts for 1 minute. Beat on medium for 2 minutes. Add cherries and fold in egg whites. Pour into prepared pan. Bake 30 to 35 minutes or until done. Note: Cake can be baked in two layers. Follow directions on the cake mix. Divinity Icing: Combine sugar, syrup, and water in small saucepan. Boil until mixture spins a thread ((test with small amount on spoon in a drizzling manner over pan). While beating with an electric mixer, slowly pour hot syrup over beaten egg whites. Add vanilla. Ice cake and sprinkle with coconut. Note: Do not try to make this icing on a damp or rainy day.

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