INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC COCONUT CAKE
One of the beauties of layer cake is that you can do much of the work in advance. The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature. The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using). You could even assemble and frost the whole glorious thing a day ahead; store it at room temperature, covered loosely with plastic wrap or a cake cover.
Provided by Alison Roman
Categories cakes, dessert
Time 1h15m
Yield 1 9-inch cake
Number Of Ingredients 16
Steps:
- Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
- In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
- In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
- Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
- Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
- Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
- Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
- Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
- Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT CAKE
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-inch round cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
OLD FASHIONED COCONUT CAKE
This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs and sugar and beat until light and fluffy.
- Add flour and baking powder and beat on low until smooth.
- Add coconut flavoring.
- Combine milk and butter in a saucepan and heat until butter melts.
- Fold into other mixture.
- Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
- Thaw the packages of coconut.
- Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
- Topping the icing with the coconut (in between the layers too!).
More about "classic coconut cake recipes"
CLASSIC COCONUT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Cuisine SouthernCategory Dessert, CakeServings 12Total Time 3 hrs 10 mins
- Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extract,beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into prepared pans.
- Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
- Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan. Bake, stirring occasionally, 8 to 10 minutes or until toasted.
CLASSIC COCONUT CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Estimated Reading Time 1 min
OLD-FASHIONED COCONUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (29)Calories 640 per servingTotal Time 2 hrs 30 mins
CLASSIC COCONUT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT CAKE WITH COCONUT CREAM FROSTING RECIPE
From southernliving.com
BEST EVER COCONUT CAKE RECIPE - COOKING CLASSY
From cookingclassy.com
CLASSIC COCONUT CAKE WITH FROSTING - BETTER HOMES
From bhg.com
EASY CLASSIC COCONUT CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC COCONUT CAKE | MYGREATRECIPES
From mygreatrecipes.com
HOW TO MAKE THE BEST CLASSIC COCONUT CAKE FROM …
From thekitchn.com
CLASSIC COCONUT CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (14)Servings 10
- Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 11/2-inch- high sides with nonstick spray; line bottom of pans with parchment paper rounds. Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
- Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
BEET RED VELVET CAKE RECIPE | EPICURIOUS
From epicurious.com
ULTIMATE COCONUT CAKE: EASY TO MAKE & SO MOIST! -BAKING A MOMENT
From bakingamoment.com
CRYSTELLE PEREIRA’S RECIPES FOR MILLIONAIRE’S SHORTBREAD AND LIME …
From theguardian.com
EASY ZUCCHINI CAKE - THE SEASONED MOM
From theseasonedmom.com
32 BIRTHDAY CAKE IDEAS WITH RECIPES - OLIVE MAGAZINE
From olivemagazine.com
10 BEST OLD FASHIONED COCONUT CAKE RECIPES | YUMMLY
From yummly.com
25 BEST 4TH OF JULY CAKES - JULY 4TH CAKE DECORATING IDEAS
From thepioneerwoman.com
CLASSIC COCONUT CAKE - SUGAR AND SOUL
From sugarandsoul.co
WHIPPING CREAM CAKE: THE VINTAGE DESSERT THE INTERNET LOVES
From southernliving.com
THE BEST COCONUT CAKE RECIPE YOU'LL EVER MAKE! - PINTEREST
From pinterest.com
10 BEST OLD FASHIONED COCONUT CAKE RECIPES | YUMMLY
From yummly.com
16 COCONUT CAKE RECIPES FOR THE PERFECT ENDING TO ANY MEAL
From southernliving.com
CREAM CHEESE 4TH OF JULY CAKE, TEXAS STYLEJOY THE BAKER
From joythebaker.com
COCONUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love