COCO LOPEZ COCONUT CAKE
Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.
Provided by Melissa Ben-Ishay
Categories HarperCollins HarperCollins Cake Dessert Bake Coconut
Number Of Ingredients 11
Steps:
- Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
- Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
- With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
- Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
- With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
- Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
- Let the cake cool completely before icing.
THE COCONUT CAKE RECIPE
This cake is like a party in your mouth. The cake itself is very fluffy because of the coconut cream. It's all about coconut, with coconut icing and real coconut flakes covering the entire cake.
Provided by Melissa Ben-Ishay
Yield Makes 1 (10-inch, 3-layer) cake
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F. Butter two 13x18-inch half-sheet pans, then line it with wax paper or parchment and butter the paper.
- Mix the cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.
- Set the pan on a rack to cool completely. Using a 10-inch round cutter, cut 3 round layers from the sheet cake.
- Meanwhile, make the coconut icing according to the recipe instructions.
- Place one cake layer on a turntable and frost the top with about a quarter of the icing; repeat with the second layer. Place the top layer and frost the entire cake with the remainder of the coconut icing.
- Cover the top of the cake with the coconut shreds and flakes, and press them lightly into the sides.
COCO LOPEZ COCONUT CAKE
Steps:
- Prepare cake according to box directions minus 1 cup water -- in place of 1 cup water use Coco Lopez cream of coconut + 1 extra Tbsp. oil. Use 1/3 cup of water. Pour into a greased 9x13 pan or 9x13 glass casserole dish.
- Cook cake 25-27 minutes at 350 degrees F. Then remove from oven and let cool to touch.
- Next pour marshmallow cream into a mixing bowl. Add 2 Tbsp. coconut extract. Beat on low until extract is combined. Spoon on top of cooled cake and spread evenly. Then pour flaked coconut over marshmallow cream evenly. Then top cake with cherries for garnish.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCO LOPEZ PINA COLADA CAKE
Make and share this Coco Lopez Pina Colada Cake recipe from Food.com.
Provided by CCinSC
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare yellow cake mix according to package directions in 13" x 9" pan.
- Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
- Spread can of sweetened condensed milk over top of cake.
- Do this fairly slowly so that it has a chance to soak evenly into the holes.
- Wait 20 minutes.
- Spread the Coco Lopez mix just as you did the condensed milk.
- Wait 20 minutes.
- Spread Cool Whip on top and sprinkle with coconut.
- Enjoy!
- Be sure to refrigerate this cake.
- It doesn't keep at room temperature.
COCO LOPEZ CAKE
As A child growing up my grandmother would make this cake. I always felt special when she made this cake for us. It was a sweet treat and such a comforting thing to eat. I make it often and have tweaked it a bit to make it chocolate with almonds. It's just a little slice of Heaven on a plate.
Provided by Cammie Solis
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
- 2. Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
- 3. Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
- 4. Enjoy!!!
COCO LOPEZ COCONUT CAKE
Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried...
Provided by Kay Skipper
Categories Cakes
Time 20m
Number Of Ingredients 6
Steps:
- 1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
- 2. Enjoy your 'special' cake.
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