Rocky Mountain Coconut Cake Recipes
ULTIMATE COCONUT CAKE
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
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
ROCKY MOUNTAIN COCONUT CAKE
Make and share this Rocky Mountain Coconut Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 50m
Yield 1 Three-layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- Preheat oven to 350°F.
- Grease and flour three 9-inch round cake pans.
- Cream butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix well after each addition.
- Stir in vanilla.
- Pour batter into prepared cake pans.
- Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
- Spread Rocky Mountain Filling between layers and top with coconut.
- For the filling:.
- Combine sugar and water in a heavy saucepan.
- Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
- Beat egg whites until foamy.
- While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
- Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
- Stir in coconut, raisins, currants and almonds.
Nutrition Facts : Calories 857.2, Fat 40.3, SaturatedFat 25.4, Cholesterol 114, Sodium 307.6, Carbohydrate 119.9, Fiber 7.9, Sugar 83.4, Protein 12.3
SIMPLE COCONUT CAKE
I searched for a long time to find a coconut cake that was simple and didn't have a million little ingredients, in the end I just made up my own, I hope you like the result. This cake is very miost and goes swimmingly with an orange glaze or any other variations you can think up. Enjoy!
Provided by Liz 8
Categories < 60 Mins
Time 45m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180°c (fan forced) and line a cake tin with baking paper.
- Simply combine all ingredients in a bowl and pour into cake tin.
- Bake in oven for aprox. 35min or until top springs back when touched lightly in the centre.
Nutrition Facts : Calories 544.3, Fat 32.7, SaturatedFat 14.2, Cholesterol 70.5, Sodium 261.5, Carbohydrate 59.9, Fiber 2.2, Sugar 41.9, Protein 6
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