WHITE CHOCOLATE COCONUT CAKE
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.
Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
MACAROON CAKE
This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.
Provided by Lauren Allen
Categories Dessert
Time 1h25m
Number Of Ingredients 20
Steps:
- In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
- In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
- In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.
- Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
- Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
- Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
- Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
- Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
Nutrition Facts : Calories 489 kcal, Carbohydrate 75 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 315 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving
COCONUT BUNDT CAKE
Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I've ever eaten!
Provided by Jodi
Categories Dessert
Time 1h20m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
- In a medium bowl, mix flour and flaked coconut. Set aside.
- In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
- Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
- Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.
CHOCOLATE MACAROON BUNDT CAKE
Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling.
Provided by Marsha
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
- In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
- Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 55.7 g, Cholesterol 72.5 mg, Fat 14.4 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 343.9 mg, Sugar 36 g
WHITE CHOCOLATE BUNDT CAKE (SCRATCH)
An elegant, almond-scented white chocolate Bundt cake simply bursting with luscious white chocolate throughout the cake itself and the icing, which is decoratively drizzled on top. 9/13/11 I've edited the recipe slightly making a white chocolate ganache instead of just drizzling the white chocolate.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
- In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
- Chop four squares of the white chocolate and melt the other 4. Set aside.
- In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
- Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
- Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
- Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
- For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
- Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
Provided by Steph Loaiza
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
- Fold in the remaining white chocolate chips.
- Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
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