Coconut Gooey Butter Cake Recipes

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GOOEY COCONUT PINEAPPLE BUTTER CAKE

This is spinoff of Paula Deen's Gooey Butter Cake. This is very rich and a little goes a long way. I have had her gooey cake from QVC and it is very good. You can't eat much.

Provided by mightyro_cooking4u

Categories     Dessert

Time 1h10m

Yield 20-24 squares

Number Of Ingredients 10



Gooey Coconut Pineapple Butter Cake image

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
  • For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
  • For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
  • Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
  • Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
  • Remove from oven and allow to cool completely. Cut into squares.

Nutrition Facts : Calories 367.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 69.1, Sodium 225.3, Carbohydrate 49.4, Fiber 0.7, Sugar 39.2, Protein 3.3

1 (18 1/4 ounce) box yellow cake mix
1 large egg
1/2 cup melted unsalted butter
8 ounces softened cream cheese
2 large eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup melted unsalted butter
1 cup flaked coconut
20 ounces crushed pineapple, drained

COCONUT GOOEY BUTTER CAKE

This sounds sinful! I will be making this for our Football Sunday get-togethers! I found this on a message board. The poster says it it a Paula Deen recipe. I can't wait to try it!

Provided by Elaine

Categories     Dessert

Time 55m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 8



Coconut Gooey Butter Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
  • Combine powdered sugar, cream cheese and 2 eggs.
  • Add coconut and mix well.
  • Pour over bottom layer.
  • Bake 45 minutes at 350 degrees F.
  • Cool completely before cutting into squares.

Nutrition Facts : Calories 296.1, Fat 15.7, SaturatedFat 5.6, Cholesterol 37.3, Sodium 222.2, Carbohydrate 37.2, Fiber 1.2, Sugar 28.2, Protein 3.1

1/2 cup margarine, melted
1 (18 ounce) box Betty Crocker yellow cake mix, without pudding
1 egg
1 cup pecans, chopped
1 lb powdered sugar
1 (8 ounce) package cream cheese, softened
2 eggs
1 cup coconut

GOOEY BUTTER CAKE III

This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.

Provided by Barbara

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 6



Gooey Butter Cake III image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
  • Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
  • Bake for 40 to 45 minutes. Cool.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g

1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
4 large eggs, divided
2 teaspoons vanilla extract, divided
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

OOEY GOOEY BUTTER CAKE

This is amazingly sweet and way too tempting to resist!

Provided by Lacey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h40m

Yield 16

Number Of Ingredients 7



Ooey Gooey Butter Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
  • Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g

1 (15.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2 eggs

GOOEY BUTTER CAKE I

This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.

Provided by Tammy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 24

Number Of Ingredients 5



Gooey Butter Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
  • Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 27.1 g, Cholesterol 62.2 mg, Fat 14.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 235.7 mg, Sugar 19.2 g

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese

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



Classic Coconut Cake image

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.

3 cups/435 grams cake flour or all-purpose flour
2 cups/170 grams unsweetened finely shredded coconut (or substitute 149 grams medium shredded)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cup/300 milliliters buttermilk
1/3 cup/80 milliliters coconut, grapeseed or vegetable oil (coconut oil should be liquified before measuring)
2 cups/400 grams granulated sugar
1 cup/227 grams unsalted butter (2 sticks), at room temperature
1 teaspoon vanilla extract
4 large eggs
1 pound/452 grams cream cheese, room temperature (2 8-ounce packages)
3 3/4 cups/453 grams confectioners' sugar (a standard 1-pound box)
1 1/2 cups/341 grams unsalted butter (3 sticks), at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 cups/171 grams coconut flakes or chips (or substitute 224 grams medium shredded, unsweetened coconut)

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