COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT MINT CREAM CAKE
Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.
Provided by Clark Frasier
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides; dust with flour. Place round of parchment paper in each pan.
- Sift cake flour, baking powder, and salt into medium bowl. Mix milk, vanilla extract, and coconut extract in small bowl.
- Beat butter and 1 cup sugar in large bowl until well blended. Beat in flour mixture alternately with milk mixture in several batches, beginning and ending with flour mixture and beating just to blend after each addition.
- With clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold egg whites into batter in 3 additions.
- Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
- Meanwhile, combine condensed milk and coconut cream in medium bowl.
- Remove cakes from oven and let cool 5 minutes. Poke holes all over top of each cake layer with skewer. Pour coconut cream mixture by half cupfuls over cakes, allowing mixture to be absorbed before adding more. Cool completely in pans.
- Stir 1/3 cup mint, sugar, and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Cook just until bubbles appear. Cover and remove from heat; let steep 30 minutes.
- Strain syrup into large bowl, pressing on mint. Cool completely. Add 1 1/2 cups chilled whipping cream to syrup and beat until firm peaks form. Turn cakes out of pans onto separate plates. Peel off parchment.
- Spread 1 cup mint whipped cream on 1 cake layer. Top with second cake layer. Spread remaining mint whipped cream over top and sides of cake. Sprinkle with sweetened coconut. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.
COCONUT-MINT CHOCOLATE CAKE
You can't go wrong with this one-of-a-kind chocolate cake from Jess Apfe of Berkeley, California. The moist cake, creamy mint filling and luscious frosting are sure to win nods of approval.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 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 bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers., For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
COCONUT CREAM CAKE
Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
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