Quick Easy Cold Coconut Cake Recipes

EASY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
• In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
• Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
• After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
• Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
• Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.

SIMPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
• Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

EASY COCONUT CAKE RECIPE

Steps:

• Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
• In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
• In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
• Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
• Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
• Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
• Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
• Turn cake onto cooling rack and leave to cool.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

EASY COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
• Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
• Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
• In a medium bowl, stir together the sour cream, sugar and coconut.
• Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
• This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

EASY COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

QUICK & EASY COLD COCONUT CAKE

Steps:

• Prepare cake mix as package directed. Stir in 2 cups flaked coconut (use more if you *really* like coconut) and bake in a 13x9-inch baking pan as directed.
• As soon as cake is removed from oven (while still warm) use the handle of a cooking spoon (or a table knife) and poke holes approx. 1 inch apart all over the cake. Pour the can of Coco Lopez Cream of Coconut over top of cake and spread with spatula to cover entire surface (any 'chunks' will melt from the heat of the cake).
• After cake cools, top with Cool Whip and sprinkle with remaining 1 cup of coconut. Refrigerate and serve cold. Store covered in refrigerator.

MOIST COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

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.

CHEF REBECCA RATHER'S COCONUT CAKE

Steps:

• Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat oven to 350°F Butter three 9-inch cake pans, then line each with a parchment round. Butter the paper and dust the pans with flour; knock out excess.
• Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl.
• In a medium bowl, stir together the flour, baking powder and salt to blend. In a small bowl, stir together the milk, coconut milk and coconut cream until smooth. Add the flour mixture in three increments, alternating with the milk mixture in two increments, starting and ending with the flour mixture. After each addition, mix at low speed just to combine the ingredients. Stir in the vanilla.
• Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the prepared cake pans. Set two layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another.
• Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Monitor the layers carefully for doneness; each may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.
• Make whipped cream filling; set aside.
• Make frosting; set aside.
• To assemble the cake, stack one cake layer on a serving plate and spread the top with half of whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake's top and sides with the frosting. Sprinkle the coconut on the top and sides of the cake.
• Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving. Makes 8 to 10 servings.
• Whipped cream filling: Using an electric mixer fitted with the whisk attachment, beat 1 cup cold heavy whipping cream on high speed until soft peaks form. Beat in 2 tablespoons coconut cream (such as Coco Lopez) and 1/2 cup grated fresh coconut (optional).
• Frosting: Whisk 2 large egg whites, 11/2 cups sugar, 1/3 cup cold water, 1/4 teaspoon cream of tartar and 1/4 teaspoon kosher salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. Add 1/2 cup mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla and continue beating until the frosting is thick enough to spread.
• NOTE:It's challenging to press coconut into the sides of the cake. When pressing the coconut in, the icing invariably sticks to my fingers and mars the frosting's finish. I've discovered that throwing small handfuls of coconut toward the side of the cake makes it adhere quite well - a messy but effective technique for creating a gorgeous cake.

QUICK COCONUT LAYER CAKE

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.

COCONUT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.