DECADENT COCONUT CAKE
This cake is absolutely phenomenal. You must try!
Provided by Tawnia Douglas @tawniadouglas
Categories Cakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Grease 2(9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- FROSTING:
- In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth(DON'T WHIP!)
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Place cherries on top. Serve at room temperature.
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.
SIMPLE AND DECADENT COCONUT CAKE
Steps:
- Bake cake as directed on box for a 13x9 pan let cake cool in pan, then punch holes in cake with the round end of wooden spoon. Mix cream of coconut and sweetened condensed milk together and pour over cake making sure it goes through the holes in the cake. Keep in the refrigerator and when ready to serve, cover the cake with flake coconut, then spread the frozen whipped topping or whipped cream over on top of the cake. Optional garnish: Spinkle toasted coconut on top of the whipped cream/topping.
CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE
Make and share this Cheryl's Decadent Pineapple, Pudding, Coconut Cake recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 52m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Prepare at 13 x 9 x 2 inch baking dish with baking spray.
- Prepare the cake mix as directed on the box.
- Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
- When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
- Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
- Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
- Sprinkle the coconut on top.
- Share with others and enjoy!
Nutrition Facts : Calories 302.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 54.5, Sodium 238.4, Carbohydrate 40.3, Fiber 0.6, Sugar 31.9, Protein 3
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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.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
12 COCONUT CAKE RECIPES TO CELEBRATE
From allrecipes.com
- Italian Four-Layer Coconut Cream Cake. This decadent cake has is loaded with coconut flavor. Shredded coconut is mixed into the batter, then added to the rich cream cheese frosting for a sweet and wonderfully chewy finish.
- Aunt Connie's Coconut Cake. "This cake was delicious!" raves home cook Stephanie. "Not overly sweet and a wonderful coconut flavor throughout. The cake batter itself was addicting!
- Ultimate Coconut Cake. A toasted coconut buttercream frosting tops a delightfully soft layer cake for a beautiful and delicious finish. Create this stunning dessert in just under an hour with this easy-to-follow recipe.
- Fresh Coconut Layer Cake. Fresh ingredients make for a moist, tender coconut cake that will be the star of any special occasion. Cream of coconut, coconut milk, and fresh grated coconut combine for a winning recipe.
- Coconut Sour Cream Pound Cake. This top-rated recipe takes traditional pound cake to a whole new level. Coconut extract and sour cream work to give each slice serious richness and flavor.
- Gluten-Free Coconut Cake. Going gluten-free shouldn't mean you have to skip dessert. Using walnuts, coconut milk, and gluten-free flour, this recipe will have everyone coming back for seconds.
- Toasted Coconut-Topped Blueberry Cake. A toasted coconut crumble adds a unique texture to this to this fruit-studded cake. A sizable dash of cinnamon helps to bring all the fresh and lively flavors together in one unbelievably good bite.
- Chocolate Coconut Cream Cake. Coconut and chocolate go hand-in-hand, and this recipe makes the most of the delicious pairing. An incredibly rich filling made from heavy cream, sweetened condensed milk, and flaked coconut makes this cake an extra-special treat.
- Coconut Poke Cake. "White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut," says recipe creator Leslie.
- Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache. An incredibly unique spin on standard coconut cake. Tender cake layers are filled with tangy lemon curd, coconut rum pastry cream, and a perfectly sweet white chocolate ganache.
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