FAVORITE COCONUT CAKE
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT SUPREME CAKE
Very rich and creamy....yum
Provided by Sue Kraatz
Categories Cakes
Time 1h35m
Number Of Ingredients 5
Steps:
- 1. Bake box cake mix as directed. Mix coconut cream and sweetened condense milk together. After removing baked cake from oven, poke holes in the top of cake and pour all of the coconut cream and condensed milk over the cake. Let the cake cool and then toast 1/2 cup of coconut in the oven on a flat pan at 450 degrees until golden brown. Top the cake with cool whip and toasted coconut.
CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)
Provided by á-170456
Number Of Ingredients 17
Steps:
- For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.
SUPREME COCONUT CAKE
My brother in law's birthday is in 3 days and he loves coconut. I have never made him a cake before so I wanted this to be a really great cake. It was very easy to make and it was delicious. It looked very elegant, and very coconut. The whipped cream frosting adds the perfect touch. If you need a coconut cake that is easy to...
Provided by SK H
Categories Cakes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.
- 2. Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
- 3. When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
- 4. Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.
- 5. Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.
- 6. Remove top layer and set ontop of bottom layer as in photos
- 7. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
- 8. Keep refrigerated.
COCONUT SUPREME CAKE
Steps:
- Preheat oven to 325 F. Grease & Flour 3 9-inch round cake pans and line bottoms with parchement paper circles. In a medium bowl, sift flour with powder & salt. In mixer bowel, beat together butter & shortening until blended. Gradually beat in sugar with mixer at medium-low speed. Increase speed to medium & beat a total of 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla & almond extracts and coconut flavoring. Add flour mixture alternately with milk, beginning & ending with flour. Divide batter evenly among pans. Bake 25 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool pans on wire rack 10 minutes. Then turn out on wire rack & cool completely before frosting. Spread frosting on tops of 2 layers & stack layers, frosting side up, with unfrosted layer on top. Frost top & sides of cake, pressing coconut lightly into the frosting. Makes a 9-inch, 3-layer cake, 12-servings. Frosting Instructions: In a medium bowl, beat together butter, salt & 2 cups powdered sugur until light & fluffy. Add milk, flavorings & enough powdered sugar to make a spreading consistency. Beat until smooth and fluffy.
COCONUT CAKE SUPREME
Make and share this Coconut Cake Supreme recipe from Food.com.
Provided by mam777
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Make cake following box instructions.
- Cool thoroughly; split layers in half to equal 4 layers.
- Filling - Combine sugar and sour cream, stir well then stir in coconut. Set aside 1 cup of mixture for the outer frosting.
- Then spread filling on cake layers, kind of thick. Do not use on top layer of cake.
- Mix the saved cup of filling with the container of cool whip. Frost the top and sides of the cake. Cover well and let set in fridge for 1-2 days before serving.
Nutrition Facts : Calories 318.3, Fat 16.1, SaturatedFat 12, Cholesterol 17.5, Sodium 49.5, Carbohydrate 43.8, Fiber 0.4, Sugar 41.7, Protein 1.8
COCONUT CAKE SUPREME
I am always asked for the recipe for this cake. It is a rich macaroon like cake that must be kept for at least a day before serving it for the flavours and texture to develop into what they should be. You may want to keep it out of reach if you have someone in the house with a sweet tooth. Resisting the urge to nibble is the hardest part of making this cake :)
Provided by Ranikabani
Categories Dessert
Time 1h40m
Yield 1 9inch tube cake
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease and flour a 9 inch tube pan.
- In a large bowl, cream butter and sugar.
- Add one cup of the flour and mix it in well.
- Add the eggs and almond flavouring.
- Fold in the remaining flour and coconut.
- Bake for 1 1/2- 1 3/4 hours watching it carefully.
- Remove from pan and let sit on the counter while you mix the glaze ingredients together.
- Brush glaze on hot cake until it sinks in.
- Cover the cake loosely with foil and don't serve it for at least another 24 hours.
- Slice this rich cake into thin slices.
Nutrition Facts : Calories 8012.5, Fat 471.9, SaturatedFat 306.2, Cholesterol 2245.1, Sodium 3611.4, Carbohydrate 899.6, Fiber 16.3, Sugar 699.4, Protein 74.7
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FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (501)Category Dessert
- 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.
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