COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT LAYER CAKE
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
- In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
- Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
- Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
- Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
- Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
- Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
QUICK COCONUT LAYER CAKE
This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :)
Provided by Kimbo
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat cake ingredients with electric mixer on low speed for one minute to blend.
- Increase speed to medium and beat for two minutes, scraping down sides when necessary.
- Pour into two greased and floured 9" round cake pans.
- Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
- Cool on wire racks for 10 minutes, remove from pans and cool completely.
- For frosting, beat cream on high speed until soft peaks form.
- Add sugar and vanilla and beat to stiff peaks.
- Frost between layers and on top and sides of cake.
- Coat the outside surfaces liberally with grated coconut.
Nutrition Facts : Calories 740.1, Fat 51.2, SaturatedFat 26.2, Cholesterol 174.8, Sodium 508.8, Carbohydrate 64.4, Fiber 1.6, Sugar 38.1, Protein 8.4
TOASTED COCONUT LAYER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
- Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
- Divide the batter evenly between the prepared cake pans.
- Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
- Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
- For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
- If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
- Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
- Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
COCONUT LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
- Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
- Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
- Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 2 inches of water to a simmer.
- In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
- Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
- Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.
COCONUT LAYER CAKE
Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Provided by Esther Clark
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
FRESH COCONUT LAYER CAKE
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.
Provided by Ruth Cousineau
Categories Cake Milk/Cream Mixer Egg Dessert Bake Mother's Day Wedding Coconut Birthday Gourmet New Year's Day Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Prepare coconut:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
- Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
- Make cake layers:
- Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
- Sift together flour (3 1/3 cups), baking powder, and salt.
- Stir together milk and extracts.
- Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
- Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
- Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
- Make frosting and assemble cake:
- Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
- Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
Categories Cake Mixer Dairy Egg Dessert Bake Coconut Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
FRESH COCONUT LAYER CAKE
The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One.
Provided by Manami
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Before you start with this cake, you'll first have to deal with the coconut.
- Push a skewer through the top and make 3 holes and drain out the milk.
- Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
- Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
- Now discard the shell and take off the inner skin using a potato peeler.
- The coconut is now ready to use.
- The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
- Prepare Cake:.
- Preheat oven to 325°F.
- 2 8" pans, buttered and parchment lined.
- Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
- Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
- What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
- Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
- Place them on center shelf of the oven and bake 30-35 minutes.
- To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
- Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
- Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
- Prepare Frosting:.
- Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
- Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
- After that, use the rest of the frosting to coat the sides and top of the cake.
- Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
- And that's it!
Nutrition Facts : Calories 214.9, Fat 13.6, SaturatedFat 9.2, Cholesterol 62.5, Sodium 235.5, Carbohydrate 21.4, Fiber 1.3, Sugar 12.3, Protein 2.7
SIX-LAYER COCONUT CAKE
"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-14 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 662 calories, Fat 23g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 518mg sodium, Carbohydrate 106g carbohydrate (71g sugars, Fiber 1g fiber), Protein 9g protein.
More about "quick coconut layer cake recipes"
COCONUT LAYER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 Servings 8-12Cuisine AmericanCategory Cakes, Dessert
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
COCONUT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 777 per serving
- Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
- In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
- Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
- Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
QUICK COCONUT LAYER CAKE - SIDE DISH RECIPES
From fooddiez.com
CREAMY COCONUT LAYER CAKE - PASTRY AT HOME
From pastryathome.com
EASY COCONUT CAKE RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
QUICK COCONUT LAYER CAKE RECIPE | RECIPE | LAYER CAKE, CAKE, …
From pinterest.com
COCONUT LAYER CAKE - IN BLOOM BAKERY
From inbloombakery.com
COCONUT LAYER CAKE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RECIPE OF QUICK COCONUT LAYER CAKE | SUPER!! HOUSE COOKING …
From recipeshouse.netlify.app
EASY COCONUT CAKE RECIPE - PAULA DEEN
From pauladeen.com
COCONUT LAYER CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
MAGNOLIA BAKERY'S COCONUT LAYER CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEST COCONUT LAYER CAKE - HOW TO MAKE COCONUT LAYER CAKE
From thepioneerwoman.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC COCONUT LAYER CAKE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
HOW TO MAKE THE ULTIMATE COCONUT LAYER CAKE - SERIOUS EATS
From seriouseats.com
TOWERING COCONUT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
QUICK COCONUT LAYER CAKE RECIPE | RECIPE | DESSERTS, EASTER …
From pinterest.com
THE BEST COCONUT LAYER CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CHOCOLATE COCONUT LAYER CAKE - MY CAKE SCHOOL
From mycakeschool.com
FOUR-LAYER COCONUT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
COCONUT LAYER CAKE RECIPE - CUISINART.COM
From cuisinart.com
FRESH COCONUT LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY COCONUT LAYER CAKE WITH CREAM CHEESE FROSTING RECIPE
From goodhousekeeping.com
COCONUT LAYER CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
FRESH COCONUT LAYER CAKE RECIPE - CUISINART.COM
From cuisinart.com
COCONUT LAYER CAKE - MOLLY YEH
From mynameisyeh.com
COCONUT FLOUR CAKE | MOIST AND PERFECT EVERY TIME
From wellplated.com
BEST COCONUT LAYER CAKE RECIPE - HOW TO MAKE COCONUT CAKE
From delish.com
RECIPE OF QUICK COCONUT LAYER CAKE | BEST RECIPES 2021
From cooking-recipess.netlify.app
CLASSIC COCONUT LAYER CAKE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
COCONUT LAYER CAKE RECIPE BY JULIE KANG
From thedailymeal.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
From allrecipes.com
HOMEMADE COCONUT LAYER CAKE WITH EINKORN FLOUR | JOVIAL FOODS
From jovialfoods.com
COCONUT LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #american #holiday-event #cakes #easter #nuts #dietary #coconut
You'll also love