CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
COCONUT BUNDT CAKE
Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me.
Provided by Busters friend
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
- Stir 3 cups cake flour and salt in medium bowl to blend.
- Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
- Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
COCONUT BUNDT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a Bundt pan with nonstick baking spray and dust with flour.
- In a small bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
- Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
- Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
- In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
SNOWY PINK COCONUT BUNDT CAKE
Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
- For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
- Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
- Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
- Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.
COCONUT KISSES BUNDT CAKE
This is for coconut lovers, and the recipe produces a moist cake that can be easily made in one single bowl!
Provided by Marz7215
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a bowl slightly microwave butter so it is soft.
- Combine eggs, milk and the condensed milk. Add shredded coconut, flour and baking powder.
- Pour batter into the prepared pan and pop it into the preheated oven.
- Bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. Let cool for ten minutes and transfer to cake platter to cool.
Nutrition Facts : Calories 626.1, Fat 36.4, SaturatedFat 25.5, Cholesterol 165, Sodium 359.9, Carbohydrate 63.9, Fiber 4.5, Sugar 28.9, Protein 13.7
COCONUT PECAN BUNDT CAKE
Make and share this Coconut Pecan Bundt Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
- Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
- Stir in coconut and pecans.
- Spoon into a well greased 10 inch tube pan.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a 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 serving plate.
- Dust with confectioners sugar.
Nutrition Facts : Calories 918.1, Fat 46.1, SaturatedFat 9.8, Cholesterol 114.6, Sodium 280.6, Carbohydrate 118.8, Fiber 3, Sugar 81.3, Protein 10.6
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Categories Cake Dairy Dessert Bake Easter Mother's Day Coconut Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
- Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
BLUEBERRY & COCONUT CAKE
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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