STRAWBERRY COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
- TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.
Nutrition Facts : Calories 312 kcal, Carbohydrate 31 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Provided by David Tanis
Categories cakes, ice creams and sorbets, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
- Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
COCONUT-STRAWBERRY ICE CREAM PIE
When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It's pie without baking and an ice cream sundae without the fuss. Success can be yours-just keep everything cold as you go.
Provided by Kat Boytsova
Categories Bon Appétit Pie Ice Cream Summer Coconut Strawberry Dessert Frozen Dessert Quick & Easy
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Crust:
- Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
- Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
- Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
- Filling and assembly:
- While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
- Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
- Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
- Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
- Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
- Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
- Do Ahead
- Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.
STRAWBERRY ICE CREAM CAKE
Here's an easy, quick cake that tastes great during the long hot summers.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
- Mix cream cheese and confectioner's sugar until light and fluffy.
- About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 69.6 g, Cholesterol 27.4 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 284.9 mg, Sugar 60.4 g
CREAMY STRAWBERRY ICEBOX CAKE
My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
STRAWBERRY COCONUT CAKE
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Provided by Jocelyn Delk Adams
Categories Dessert Juneteenth Cake Bake Strawberry Coconut Peanut Free Tree Nut Free Sour Cream Cream Cheese Milk/Cream Summer
Yield Serves 18-22
Number Of Ingredients 21
Steps:
- For the cake:
- Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
- Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
- With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
- Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
- Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
- For the frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
- Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
- To assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.
More about "strawberry coconut ice cream cake recipes"
STRAWBERRY & COCONUT ICE CREAM - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 6 mins
RECIPE: STRAWBERRY-COCONUT ICE-CREAM CAKE - THE …
From dispatch.com
Is Accessible For Free FalseEstimated Reading Time 2 mins
STRAWBERRY AND COCONUT ICE-CREAM RECIPE - ENDO …
From endo-resolved.com
STRAWBERRY COCONUT VANILLA ICE CREAM CAKE …
From lifeonmanitoulin.com
STRAWBERRY ICE CREAM CAKE (V,GF) - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
COCONUT-STRAWBERRY ICE CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
RAW STRAWBERRY & COCONUT MINI ICE CREAM CAKES - THE …
From thekitchenmccabe.com
COCONUT MILK STRAWBERRY ICE CREAM - KARA LYDON
From karalydon.com
STRAWBERRY COCONUT CAKE - INSPIRED BY CHARM
From inspiredbycharm.com
MOST POPULAR AND MOST PINNED COCONUT STRAWBERRY CAKE
From californiastrawberries.com
CHOCOLATE STRAWBERRY ICE CREAM CAKE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
STRAWBERRY-COCONUT ICE CREAM CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
STRAWBERRY PRETZEL ICE CREAM CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
STRAWBERRY COCONUT CAKE - FORK IN THE KITCHEN
From forkinthekitchen.com
STRAWBERRY & COCONUT ICE CREAM CAKE AND OTHER CHEFCLUB US …
From chefclub.tv
STRAWBERRY ICE CREAM CAKE - SCATTERED THOUGHTS OF A CRAFTY MOM
From scatteredthoughtsofacraftymom.com
10 BEST COCONUT ICE CREAM CAKE RECIPES | YUMMLY
From yummly.com
KEY LIME STRAWBERRY COCONUT ICE CREAM CAKE
From lifeloveandsugar.com
ROASTED STRAWBERRY COCONUT MILK ICE CREAM - COOKIE MADNESS
From cookiemadness.net
STRAWBERRY COCONUT LAYER CAKE - THE PERFECT SPECIAL EVENT CAKE!
From nutmegnanny.com
STRAWBERRY COCONUT CAKE RECIPE | DRISCOLL'S
From driscolls.com
KEY LIME STRAWBERRY COCONUT ICE CREAM CAKE - WALKERS …
From us.walkersshortbread.com
STRAWBERRY COCONUT CAULIFLOWER ICE CREAM CAKE - NUTS ABOUT GREENS
From nutsaboutgreens.com
STRAWBERRY AND COCONUT ICE CREAM RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST STRAWBERRY ICE CREAM CAKE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
HEALTHY FRESH STRAWBERRY CAKE WITH COCONUT WHIPPED CREAM
From natteats.com
STRAWBERRY COCONUT CAKE - “SWEET SIX” - MARLA MERIDITH
From marlameridith.com
SUPER SIMPLE COCONUT ICE CREAM CAKE - INSTRUCTABLES
From instructables.com
STRAWBERRY COCONUT-LIME ICEBOX CAKE - KITCHEN MEETS GIRL
From kitchenmeetsgirl.com
STRAWBERRY-COCONUT ICE CREAM CAKE RECIPE
From pinterest.com
KEY LIME STRAWBERRY COCONUT ICE CREAM CAKE | THE BEST ICE …
From pinterest.ca
STRAWBERRY COCONUT CAKE | IMPERIAL SUGAR
From imperialsugar.com
STRAWBERRY COCONUT ICE CREAM | THE MIDWEST MEDITERRANEAN
From themidwestmediterranean.com
SOCAL-BASED COOKING, LIFESTYLE, DIY & DECOR BLOG | OH SO DELICIOSO
From ohsodelicioso.com
STRAWBERRY COCONUT CREAM CAKE RECIPE | RECIPES.NET
From recipes.net
STRAWBERRY SWIRL POUND CAKE | MY CAKE SCHOOL
From mycakeschool.com
COCONUT CREAM ICE CREAM CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY STRAWBERRY COCONUT CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
KEY LIME STRAWBERRY COCONUT ICE CREAM CAKE | THE BEST ICE …
From pinterest.com
BEST STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - DELISH
From delish.com
STRAWBERRY ICE CREAM CAKE | RECIPE CART
From getrecipecart.com
COCONUT STRAWBERRY CAKE: FINISHED IN UNDER 1 HOUR - CHOPNOTCH
From chopnotch.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 »
You'll also love
Related Search