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Rave Review Coconut Cake

RAVE REVIEW COCONUT CAKE

nothing but raves! a good quality, long shredded, moist coconut works best for this recipe.

Time: 65 minutes

Steps:

  • blend cake mix , flour , pudding mix , water , eggs and oil in a large mixing bowl
  • beat at medium speed for four minutes
  • stir in coconut and nuts
  • pour into 3 greased and floured 9" layer pans
  • bake at 350 for 35 minutes
  • remove and cool
  • frosting:
  • melt 2 tablespoons butter in skillet
  • add coconut while stirring constantly over low heat until golden brown
  • divide coconut into two parts - 1 / 4 cup and 1 3 / 4 cups
  • spread coconut on paper towels to cool
  • cream 2 tablespoons butter with cream cheese
  • add milk
  • beat in sugar gradually
  • blend in vanilla
  • stir in 1 3 / 4 cups coconut
  • spread on top of cake layers
  • stack layers and sprinkle with remaining coconut


rave review coconut cake image

Number Of Ingredients: 13

Ingredients:

  1. yellow cake mix
  2. flour
  3. instant vanilla pudding
  4. water
  5. eggs
  6. vegetable oil
  7. coconut
  8. walnuts
  9. butter
  10. cream cheese
  11. milk', "confectioners' sugar", 'vanilla


RAVE REVIEWS COCONUT CAKE

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

Recipe From allrecipes.com

Provided by Glenda

Yield 12

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
  • Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
  • To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
  • Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
  • To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.


Rave Reviews Coconut Cake image

Number Of Ingredients: 13

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 ⅓ cups water
  • 4 eggs
  • ¼ cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 3 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese


RAVE REVIEWS COCONUT CAKE

This is a recipe I have made for years ,it is one of my brother Charles favorite Christmas and Easter cakes.My late brother Pierson all way's wanted it for his Birthday Cake.I first found it in 1978 in a magazine .The recipe has the date on the bottom of the recipe card I cut out .It is from Baker's Angel Flake...

Recipe From justapinch.com

Provided by Mary R Morris

Time 45m

Steps:

  • 1. Blend cake mix ,pudding mix,water ,eggs,and oil in larger mixer bowl.Beat at medium speed of electric mixer 4 minutes.Stir in coconut and walnuts.POUR into three (3) greased and floured 9-inch layer pans.Bake at 350 degrees for 35 minutes (test with tooth pick)..Cool in pans for 15 minutes ;remove from pans and cool on rack.Till totaly cool .Fill and frost with the Cream Cheese Frosting listed below..
  • 2. Frosting:Melt two tablespoons of butter (use Real Butter)in skillet.Add coconut ;stir constantly over low heat untill golden brown.Spread coconut on paper towel to cool.Cream Cheese,with two tablespoons of butter .Add milk and sugar alternately,beating well .Add vanilla ;stir in 1 and 1/3 cups of the coconut.Spread on tops and side of the cake layers.Sprinkle with the remaining coconut::::; Personal Note ....... Besure you toast the coconut the way the recipe say's,in a skillet .The butter adds to the taste.I once did it in the oven and it did not have the same taste
  • 3. HIGH altitude areas ,increase water to 1 and 3/4 cups of water add 1/4 cup of flour...


Rave Reviews Coconut Cake image

Number Of Ingredients: 14

Ingredients:

  • 1 package (2 layer size) yellow cake mix-no pudding in mix
  • 1 package (3.4oz) jello vanilla instant pudding and pie filling
  • 1 and 1/3 cups of water
  • 4 large eggs
  • 1/4 cup of a good vegatable oil
  • 2 cups bakers angel flake coconut
  • 1 cup of chopped walnuts or pecans(i use walnuts)
  • COCONUT -CREAM CHEESE FROSTING
  • 4 tablespoons of butter
  • 2 cups of angel flake coconut
  • 1 package of (8 oz )cream cheese
  • 2 teaspoons of milk
  • 3 and 1/2 cups of sifted confectioners (powered)sugar
  • 1/2 teaspoon vanilla extract


RAVE REVIEW COCONUT CAKE

Recipe From epicurious.com

Yield 1 cake

Steps:

  • Blend cake mix, pudding mix, water, eggs and oil. Beat. Stir in coconut and walnuts Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350º for 35 minutes. Cool in pan for 15 minutes. Cool and frost.


RAVE REVIEW COCONUT CAKE image

Number Of Ingredients: 7

Ingredients:

  • 1 package of yellow cake mix
  • 1 package 4 serving vanilla instant pudding
  • 1 1/3 cup water
  • 4 eggs
  • 1/4 cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans


THE BEST COCONUT LAYER CAKE

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.


The Best Coconut Layer Cake image

Number Of Ingredients: 18

Ingredients:

  • 2 sticks unsalted butter, at room temperature, plus more for the pans
  • 2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
  • 1 3/4 cups granulated sugar
  • 4 large eggs, at room temperature, separated
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 sticks unsalted butter, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 3 1/2 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups sweetened shredded coconut


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