Coconut Cream Cake Recipes

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COCONUT CREAM CAKE I

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10



Coconut Cream Cake I image

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.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

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



Coconut Cream Cake image

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!

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

THE BEST COCONUT LAYER CAKE

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18



The Best Coconut Layer Cake image

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

COCONUT CREAM CAKE - PAULA DEEN

This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)

Provided by Chez Michelle

Categories     Dessert

Time 55m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 13



Coconut Cream Cake - Paula Deen image

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
  • For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
  • Stir in the vanilla.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
  • Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
  • While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
  • To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
  • When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

Nutrition Facts : Calories 527.7, Fat 29.6, SaturatedFat 20.4, Cholesterol 105.4, Sodium 201.4, Carbohydrate 61.4, Fiber 1.2, Sugar 42, Protein 5.9

1 cup butter, room temperature
2 cups granulated sugar
5 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract
1 cup chilled heavy cream
2 cups sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 cups shredded coconut, plus more for topping
1 (12 ounce) container Cool Whip (I use creamy cool whip)

COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING

Found this on a site called "Mother Thyme" and as Coconut cake is my favorite decided to save. She states "The secret ingredient in the cake and the frosting is coconut cream instant pudding mix. I admit, I have an obsession with using pudding mix in many of my desserts. The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite. If you want to get a little fancy and layer this cake, simply double the recipe. If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.

Provided by Bonnie G 2

Categories     Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 15



Coconut Cream Cake With Coconut Cream Frosting image

Steps:

  • Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  • In a medium bowl mix flour, pudding mix, baking powder, and salt.
  • In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  • Gradually stir flour mixture into wet ingredients until combined.
  • Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  • Cool completely on a wire rack before removing from pan.
  • Coconut Cream Frosting:.
  • Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
  • Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  • Cover in cake carrier and store in the refrigerator until ready to serve.

Nutrition Facts : Calories 522.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 124.8, Sodium 634.4, Carbohydrate 59.9, Fiber 0.4, Sugar 45.1, Protein 4.5

1 cup all-purpose flour
3 1/2 ounces coconut cream instant pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup milk
1/4 cup butter, melted
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
1 pint heavy cream
3 1/2 ounces coconut cream instant pudding mix
1/4 cup powdered sugar
1/4 cup shredded coconut flakes (optional)
1/4 cup coconut flakes (optional)

COCONUT CREAM CAKE

Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 9



Coconut Cream Cake image

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

1 package white cake mix (regular size)
3 large egg whites, room temperature
1-1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1/3 cup sweetened shredded coconut, toasted

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



Coastal Coconut Cream Cake image

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.

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons coconut extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup canned coconut milk
1/2 cup cream of coconut
1/4 cup sweetened shredded coconut
FILLING:
1 cup sugar
6 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons butter
FROSTING:
3-3/4 cups confectioners' sugar
1 cup shortening
1/2 cup butter, softened
1-1/2 teaspoons meringue powder
3/4 teaspoon coconut extract
1/4 teaspoon salt
2 to 3 tablespoons canned coconut milk
2 cups sweetened shredded coconut, toasted

COCONUT CREAM CAKE

A tempting egg-free cake with a taste of the exotic to it

Provided by Good Food team

Categories     Dessert

Time 1h20m

Yield Cuts into 10 slices

Number Of Ingredients 11



Coconut cream cake image

Steps:

  • Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
  • Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
  • When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium

juice of 1 lemon
50g desiccated coconut
200ml carton coconut cream
85g fine or medium polenta
2 level tsp baking powder
140g butter at room temperature
140g golden caster sugar
finely grated zest of ½ lemon
140g plain flour
2 tbsp toasted desiccated coconut
140g icing sugar , sieved

COCONUT CREAM CAKE II

This recipe is really moist and wonderful in flavor. It's our favorite!

Provided by Linda Easley

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 45m

Yield 24

Number Of Ingredients 10



Coconut Cream Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g

1 (18.25 ounce) package white cake mix
¼ cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can sweetened cream of coconut
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

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From southernliving.com


TRIPLE COCONUT CAKE - THE WASHINGTON POST
Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Coat two 8-inch cake pans with baking spray, line the bottoms with parchment paper and set aside (see NOTE).
From washingtonpost.com


COCONUT CREAM POKE CAKE - THE BEST COCONUT POKE CAKE RECIPE!
Begin by baking the white cake in a 9 x 13″ pan. After coming out of the oven, let rest for 5-10 minutes. While the cake is still warm, poke holes in the cake about 1″ apart. Using a chop stick or the end of a wooden spoon works well. Once the holes are poked in the cake, drizzle the cake with 1/2 cup of the cream of coconut.
From delightfulemade.com


COCONUT CREAM CAKE RECIPE | MYRECIPES
Step 1. Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Advertisement. Step 2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and …
From myrecipes.com


THE BEST COCONUT CREAM CAKE - CAKE BY COURTNEY
Instructions. FOR THE COCONUT CAKE. Preheat your oven to 325 degrees F. Spray your pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes.
From cakebycourtney.com


COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING - MOTHER THYME
Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside. In a medium bowl mix flour, pudding mix, baking powder, and salt. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended. Gradually stir flour mixture into wet ingredients until combined.
From motherthyme.com


BROWNIE & COCONUT CREAM LAYER CAKE - CANADIAN LIVING
Brownie. Preheat oven to 350°F. Line two 13- x 9-inch cake pans with enough parchment paper to leave overhang on all sides; set aside. In bowl, combine graham cracker crumbs, coconut, ground almonds, cocoa powder, sugar and salt. Stir in butter, coconut milk and chocolate.
From canadianliving.com


COCONUT KAMUT CAKE – THE FOOD NANNY
4 cups powdered sugar. Milk, as needed to thin frosting. 1 cup sweetened shredded coconut (toasted) Preheat oven to 275 degrees (the cake is better when baked at a low temperature). Separate eggs; set whites aside. In a large bowl beat wet ingredients including egg yolks, until fluffy. Sift dry ingredients and stir well.
From thefoodnanny.com


COCONUT CREAM CAKE - LEMONSFORLULU.COM
STEP ONE – Prepare the cake mix according to the directions on the box, using a 9 x 13-inch baking pan. Allow the cake to cool completely. STEP TWO – Prepare the vanilla pudding according to package directions. Allow the pudding to set completely. STEP THREE – Place softened cream cheese in a mixer and beat until creamy.
From lemonsforlulu.com


COCONUT CREAM CAKE - KITCHEN FUN WITH MY 3 SONS
How To Make Coconut Cream Cake. Heat the oven to 350. Coat a 9×13 pan with cooking spray. Prepare and bake white cake mix according to package direction until the top is golden and a toothpick inserted into the center comes back clean. Remove the cake from the oven, then poke holes all over the cake using a fork or wooden rod.
From kitchenfunwithmy3sons.com


COCONUT CREAM CAKE WITH COCONUT FROSTING | FAVORITE FAMILY ...
Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a …
From favfamilyrecipes.com


COCONUT CREAM CAKE | CANADIAN LIVING
Method. Grease sides of two 8-inch (1.5 L) square or 8-inch (1.2 L) round metal cake pans; line bottoms with parchment paper. Set aside. Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with ...
From canadianliving.com


COCONUT CAKE | MRFOOD.COM
In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans. Bake 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool 10 minutes, then invert onto wire racks ...
From mrfood.com


COCONUT CREAM CAKE - WOMAN'S DAY
Directions. Put heavy cream, confectioners' sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Invert cake onto serving plate. Using a ...
From womansday.com


COCONUT CREAM CAKE - THE SEASONED MOM
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish.
From theseasonedmom.com


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