Prize Winning Coconut Cake Recipes

Steps:

• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

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.

Steps:

• Pour melted margarine in a 9 x 13 inch cake pan.
• Sprinkle 1 cup coconut over margarine.
• Prepare cake mix according to directions on box and pour over the coconut.
• Bake at 350 degrees for 30- 35 minutes, until cake tests done.
• Remove from oven, immediately pour cold milk over hot cake.
• Let cool completely.
• Spread cool cake with Cool Whip and top with additional coconut if desired.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.
• In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.
• Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• Grease and flour two round cake pans or one large pan for a single layer cake.
• Sift together flour, baking powder, baking soda and salt.
• Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
• Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
• Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
• For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
• In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
• Frost cake. Sprinkle with all of the coconut.
• Store in refrigerator.
• Cooking time does not include the time for the cake and frosting to cool.

Steps:

• 1. Preheat oven to 350 degree, then grease and flour 2x 8" or 9" pans (or one 9x13" sheet pan). Add vanilla and coconut extracts to milk and set aside. Sift flour, salt and baking powder together and set aside.
• 2. Cream butter with mixer for 30 seconds, then gradually add sugar and mix on medium speed for 5 minutes. Beat egg yolks and add to butter mixture. Add flour and milk alternately to butter mix, stirring after each addition, until smooth. Stir in coconut.
• 3. With clean, dry beaters, beat egg whites until stiff but not dry. Gently fold into batter. Turn into pan(s), baking 25 minutes for 8" round or square pans. Cool in pans for 10 minutes, then invert onto racks and cool completely before frosting.
• 4. For frosting, soak coconut in milk. Beat butter with mixer on medium for 30 seconds. Add 1/2 of sugar, beat well. Drain coconut and add milk to butter mixture, beating well. Gradually add remaining sugar until desired consistency. Blend in extracts and coconut. Frost cake and cover with as much coconut flakes as the cake will hold.