Vickys Coconut Cream Cake Recipes

Steps:

• 1. Heat oven to 350. Cream butter, add sugar & beat until fluffy. Drizzle egg yolks on medium speed. Beat until fluffy again.
• 2. Mix/sift flour with baking power and salt. Alternate flour and sour cream, ending with flour mixture. Add vanilla and mix.
• 3. Pour batter evenly into (3) 8" greased and floured baking pans (batter will be thick so spread out with a spatula around the cake pan) and bake 15 to 20 mins. or until done (I check mine with a toothpick after 15 mins. (these are thin layers so they bake up fast). Let layers cool completely.
• 4. Once cakes have cooled, place one of the layers on a serving plate and poke holes in layer but not all the way through the cake. Heat 2 cups of milk in a 2 cup measuring cup in the microwave until hot (around 1 to 2 mins). Slowly pour 1/3 of the hot milk in the holes evenly over the bottom layer. Add some of the cool whip, then some of the coconut on top. Add the 2nd layer, poke holes and slowly pour 1/3 of the milk in the holes evenly over the 2nd layer. Add some cool whip, then some of the coconut. Add the 3rd layer. Poke holes in the 3rd layer and slowly pour the remaining milk in the holes evenly over the 3rd layer. By this time the layers will be absorbing the liquid and starting to expand and may have some side cracks. That's ok just be very careful with them and try to keep them from breaking completely. Crumb coat the entire cake by applying a thin layer of cool whip on the top and sides of the cake with a spatula. This will help hold the cake together and remove all crumbs before putting the final cool whip layer on. Put the cake in the fridge to firm up for about a hour. Take the cake out of the fridge and apply the last cool whip coating over the top and sides of the cake (you may not use or need all the cool whip). Pat the remaining coconut on top of the cake and around the sides until completely covered. Refrigerate overnight. *This is a very moist cake. It needs at least overnight refrigeration in order for the layers not to fall completely apart when cutting.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,

Steps:

• Grease and flour a 8"x8"x2" square cake pan or 9" x 1-1/2" round pan.
• Beat all ingredients (except topping) on low speed, scraping bowl constantly 30 seconds.
• Beat on medium speed, 4 minutes.
• Pour into pan.
• Preheat oven to 350 degrees.
• Bake for 30-35 minutes or until wooden pick in center comes out clean.
• Cool slightly and spread topping.
• FOR TOPPING: In a small bowl, mix all ingredients together by hand and set aside until cake is cooked and cooled slightly.
• Set oven control to broil.
• Broil about 3 inches from the heat until topping is golden brown about 3 minutes.

Steps:

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.