AMY'S COCONUT PECAN CAKE
Nobody else in my family loves coconut as much as me. Coconut anything... This cake is so delicious and moist and I can't stay away from it. The cream cheese icing recipe I use to frost it is the same as some posted here.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
- With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
- When blended, beat for 4 minutes.
- Fold in coconut and nuts.
- Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
- Ice with cream cheese icing.
COCONUT CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h5m
Yield One 9-inch 2-layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
- Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
- Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
- In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
- With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
- Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
- Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
- Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING
Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.
Provided by Courtly
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round cake pans.
- Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
- Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
- Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
- Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
- Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9
COASTAL COCONUT CREAM CAKE
This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 788 calories, Fat 41g fat (23g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 103g carbohydrate (81g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT ITALIAN CREAM CAKE
I'd never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. -Ann Bush, Colorado City, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 36g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 402mg sodium, Carbohydrate 82g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT PECAN CAKE
Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
Provided by cookie
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
- In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
- Bake for 35 minutes, or until done. Cool completely.
- Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
- Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g
CREAM CHEESE COCONUT PECAN POUND CAKE
Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1
COCONUT PECAN CAKE
This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago.
Provided by yamma
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease or spray and flour three 9 inch round cake pans.
- Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
- Beat at medium speed 3 minute.
- Stir in coconut and pecans.
- Pour in pans and bake for 30 minutes.
- Place cake on wire racks to cool.
- To make frosting:.
- Melt 2 T butter in skillet and add 1/2 cup coconut.
- Stir constantly over low heat until coconut turns golden in color.
- Spread coconut on paper towels to cool.
- Cream 2 T butter with cream cheese.
- Add milk and beat in confectioners sugar gradually.
- Beat until smooth.
- Stir in vanilla and remaining 1 1/2 cups coconut.
- Spread frosting on tops of cake layers.
- Stack layers and sprinkle the golden coconut on the top frosted layer.
Nutrition Facts : Calories 9276.9, Fat 559, SaturatedFat 303.4, Cholesterol 1229.4, Sodium 6410.7, Carbohydrate 1029.2, Fiber 71.6, Sugar 769.9, Protein 99.3
More about "amy cake coconut pecan wcream cheese frosting recipes"
AMY CAKE (COCONUT PECAN W/CREAM CHEESE FROSTING) …
From pinterest.ca
5/5 (2)
COCONUT PECAN CHEESECAKE BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PECAN CREAM CHEESE FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT PECAN CAKE WITH CREAM CHEESE FROSTING RECIPES …
From stevehacks.com
"AMY CAKE" (COCONUT PECAN W/CREAM CHEESE FROSTING) # ...
From pinterest.com
DELICIOUS DESSERTS FROM HOLIDAY BAKING ... - FOOD COM
From foodnetwork.com
AMY BECK CAKE DESIGN | FLAVOR MENU
From amybeckcakedesign.com
PECAN-CREAM CHEESE FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN COCONUT CAKE WITH CREAM CHEESE FROSTING RECIPE ...
From foodnewsnews.com
ITALIAN CREAM CAKE - YOU MADE THAT
From you-made-that.com
HUMMINGBIRD CAKE RECIPE {3 LAYER, SHEET CAKE, OR CUPCAKES ...
From bellyfull.net
CREAM CHEESE PECAN FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE FROSTING ...
From therecipecritic.com
COCONUT PECAN FROSTING BAKERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PECAN COCONUT FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAM CHEESE FROSTING WITH PECANS AND COCONUT | GENERAL ...
From generalmillscf.com
ITALIAN CREAM CAKE WITH COCONUT/PECAN FROSTING – TRUDY'S ...
From trudysfoodies.com
COCONUT-PECAN FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
SECRET BAKERY RECIPES FOR YOUR HOME KITCHEN - AMYCAKES BAKES
From amycakesbakes.com
"AMY CAKE" (COCONUT PECAN W/CREAM CHEESE FROSTING ...
From pinterest.com
PECAN CREAM CAKE - SAVEUR
From saveur.com
BROILED COCONUT PECAN FROSTING RECIPE - CREATE THE MOST ...
From recipeshappy.com
COCONUT PECAN CREAM CHEESE CAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING ...
From stltoday.com
RECIPE INDEX - AMYCAKES BAKES
From amycakesbakes.com
AMY'S COCONUT PECAN CAKE - PLAIN.RECIPES
From plain.recipes
COCONUT PECAN LAYER CAKE | FOODTALK
From foodtalkdaily.com
You'll also love