Moist Coconut Cake Recipes

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BRAZILIAN-STYLE MOIST COCONUT CAKE

This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!

Provided by CookingMama

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 4h

Yield 12

Number Of Ingredients 10



Brazilian-Style Moist Coconut Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
  • Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
  • Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
  • When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 90.4 g, Cholesterol 65.2 mg, Fat 17 g, Fiber 2.5 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 201.8 mg, Sugar 63.5 g

3 cups all-purpose flour
1 tablespoon baking powder
3 egg whites
2 ½ cups white sugar
3 egg yolks
1 cup orange juice
1 ¾ cups milk
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup flaked coconut

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



Incredible Coconut Cake image

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.

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

MOIST COCONUT CAKE RECIPE - (4.4/5)

Provided by Foodiewife

Number Of Ingredients 25



Moist Coconut Cake Recipe - (4.4/5) image

Steps:

  • LEMON CURD, OPTIONAL: In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from the whisk, and the first bubble appears on the surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to 1 week. CAKE: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside. In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl. Combine the egg whites, buttermilk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute. Divide the batter between the 2 prepared cake pans, and wrap the outsides with the soaked cake strips. If you don't have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting. While cakes are cooling, spread shredded coconut on a rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature. FROSTING: Cream the butter with 2 cups confectioners' sugar in a large mixing bowl. Beat in the salt, vanilla, coconut extract, and almond extract (if using) until the mixture is smooth. Add the cream of coconut and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners' sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use. TO DECORATE CAKE: If using the lemon curd for the middle layer, pipe or spread a thick circle of frosting around the cake. Fill the middle with 1 generous cup of lemon curd. Frosting the tops and sides of the cake, not worrying about perfection.

CAKE:
3 cups King Arthur Flour unbleached cake flour, 12-ounces
2/3 cup coconut milk powder, 2.5-ounces
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
1 1/2 cups sugar, 10-ounces
6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
1 1/2 cups buttermilk, at room temperature, 12-ounces
1 1/2 teaspoons vanilla extract
4 drops coconut flavoring
LEMON CURD, OPTIONAL:
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed
FROSTING:
3/4 cup creme of coconut, not coconut milk
1/2 cup unsalted butter, 1 stick, 4-ounces
5 1/2 cups confectioners' sugar, divided, 22-ounces
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon almond extract, optional
3 to 4 drops strong coconut flavoring

MOIST COCONUT CAKE

My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight.

Provided by Cadillacgirl

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10



Moist Coconut Cake image

Steps:

  • Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
  • In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
  • In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
  • Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).

Nutrition Facts : Calories 586.8, Fat 29.6, SaturatedFat 15.3, Cholesterol 84.9, Sodium 388.6, Carbohydrate 75, Fiber 1.2, Sugar 62.6, Protein 7.2

1 (18 1/4 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

SUPER-MOIST COCONUT CAKE

Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.

Provided by Stoblogger

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6



Super-Moist Coconut Cake image

Steps:

  • Begin by choosing a cake pan recommended on the cake mix box.
  • Preheat oven to 350°.
  • Generously spray the cake pan with cooking spray and sprinkle with flour.
  • Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
  • Mix until moistened, but don't over mix.
  • Pour into greased cake pan of your choice.
  • Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
  • If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

Nutrition Facts : Calories 502.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 47.8, Sodium 470.8, Carbohydrate 79.6, Fiber 1.1, Sugar 56, Protein 5.2

1 (18 ounce) box yellow cake mix
1 (13 1/2 ounce) can coconut milk
1/2-1 cup shredded coconut
2 eggs
cooking spray
1 -2 teaspoon flour

MOIST COCONUT CAKE

This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.

Provided by Carolyn Bunkley

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 11



Moist Coconut Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
  • Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
  • Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
  • Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
  • Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
  • Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon coconut flavoring
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup coconut milk
1 ½ cups cake flour (not self-rising)
1 cup heavy cream
12 (1 ounce) squares good quality white chocolate
2 tablespoons sweetened shredded coconut, toasted

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