Sam Champions Coconut Cake Recipes

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AUNT CONNIE'S COCONUT CAKE



Aunt Connie's Coconut Cake image

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Provided by Diana

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h50m

Yield 16

Number Of Ingredients 16

3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease a 10-inch tube pan.
  • Combine flour, salt, and baking soda in a bowl.
  • Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
  • Gradually stir flour mixture into egg mixture, mixing until just incorporated.
  • Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
  • Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
  • Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
  • Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

SAM CHAMPION'S COCONUT CAKE



Sam Champion's Coconut Cake image

I saw Sam Champion preparing this cake on good Morning America this morning. It's his Dad's favorite and he requests it for his birthday every year. It looked absolutely amazing and everyone went crazy over the taste. PLEASE NOTE: It is important that you use coconut 'milk' and not coconut 'water'.

Provided by dojemi

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 16

3/4 cup unsalted butter, softened
2 cups sugar
6 egg whites
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon coconut flavoring
1 cup unsweetened coconut milk
1 cup flaked coconut
1 cup butter
1/2 cup shortening
1 1/2 lbs confectioners' sugar
1 teaspoon coconut flavoring
4 -5 tablespoons unsweetened coconut milk
1 1/2 cups flaked coconut
2 1/2-3 cups flaked coconut (to cover cake)

Steps:

  • Preheat oven to 350 degrees.
  • Butter liberally and flour two 9-inch cake pans.
  • In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
  • Slowly add the egg whites until incorporated.
  • In a large bowl, sift together the cake flour, the baking powder and the salt.
  • Add the flour mixture to the butter mixture until incorporated but don't over mix.
  • Add the coconut flavoring, and the coconut milk until combined .
  • Add 1 cup of flaked coconut.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
  • Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
  • Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
  • To Make the Icing;.
  • Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
  • Beat in the coconut flavoring and the coconut milk.
  • In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
  • Set aside.
  • Assembling the Cake:.
  • When ready to ice the cake, place the first cake layer on serving dish.
  • Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
  • Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
  • With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
  • Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.

SIMPLY THE BEST COCONUT CAKE



Simply the Best Coconut Cake image

Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.

Provided by NicoleMcmom

Time 1h40m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups white sugar
2 (6-ounce) packages frozen coconut
1 (8 ounce) container sour cream
1 (15.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup light corn syrup
2 large egg whites
1 tablespoon water
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup flaked sweetened coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
  • Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
  • Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
  • Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
  • Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
  • Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g

SAM'S COCONUT CAKE



SAM'S COCONUT CAKE image

Categories     Dessert     Bake     Christmas

Yield 16 servings

Number Of Ingredients 9

1 Box Duncan Hines White Cake Mix
8 oz. sour cream
1/4 vegetable oil
3 lg. eggs
1 14 oz. can Cream of Coconut
2 c. sugar
3 6 oz. pkgs. frozen coconut, thawed
1 1/2 c. heavy cream, whipped
1 8 oz. container sour cream

Steps:

  • Mix cake mix, 8 oz. sour cream, oil, cream of cocconut (shake can well before opening) and eggs until smoot. Bake in two buttered and floured 9" pans at 350' for 30 minutes. Cool and split layers. While cake bakes mix sugar and remaining sour cream over low heat. Warm and stir until sugar dissolves but do not allow sour cream to boil. Remove from heat, cool and add 1 pkg. of coconut. Referigate mixture. Reserve one cup of the cooled mixture. Split cakes into 4 layers. Whip cream until very stiff. Gently fold in the cup of reserved filling mixture and 1 pkg of coconut. Spread filling between each of 4 layers. After the 2nd layer (in the middle of the cake) also put a layer of the whipped cream mixture. Use remaining whipped cream mixture for frosting on sides and top of cake. Sprinkle remaining pkg. of coconut over sides and top of cake mounding it in the center.

STATE FAIR WINNING COCONUT CAKE



State Fair Winning Coconut Cake image

This is my favorite coconut cake recipe. What makes it so delicious and unusual is the frosting. It is made in a very different manner and isn't ultra-sweet. Just yummy. I think this recipe appeared in the Columbus Dispatch when they posted award-winning recipes from the Ohio State Fair. I can see why it could have walked away with a blue ribbon.

Provided by Debbie R.

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 18

2 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup shortening
1 2/3 cups sugar
1 teaspoon clear vanilla
1 teaspoon coconut extract
4 egg whites
1 1/4 cups buttermilk
3 cups shredded coconut (to top the frosting)
5 tablespoons Wondra Flour
1 cup milk
1/2 cup unsalted butter or 1/2 cup margarine
1/2 cup shortening
1/2 teaspoon salt
1 cup confectioners' sugar
1 teaspoon clear vanilla

Steps:

  • Grease and flour two round cake pans or one large pan for a single layer cake.
  • Sift together flour, baking powder, baking soda and salt.
  • Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
  • Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
  • Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
  • For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
  • In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
  • Frost cake. Sprinkle with all of the coconut.
  • Store in refrigerator.
  • Cooking time does not include the time for the cake and frosting to cool.

Nutrition Facts : Calories 7853.7, Fat 461.9, SaturatedFat 217.8, Cholesterol 290.4, Sodium 5711.7, Carbohydrate 881.9, Fiber 18.4, Sugar 588.8, Protein 69.6

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Top Asked Questions

What is in this jam and coconut cake?
The star ingredient in this Jam and Coconut Cake is definitely coconut milk, it not only adds flavour, but its silky, smooth texture really softens the cake and makes it super light and fluffy. For another popular jam and coconut recipe see my Coconut tarts with strawberry jam Why make this traybake? Why make this traybake?
How do you bake a cake with coconut in it?
Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
How do you make the perfect cupcake batter?
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
What can I substitute for coconut milk in a cake recipe?
Canned coconut milk: the silkiness of tinned coconut milk makes for a really soft cake. You can substitute with normal coconut milk or you can use 2 tablespoons of coconut cream and make up to 100 millilitres with water. Unsalted butter: should be softened.

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