COCONUT CREAM MINI CHEESECAKES
Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
- Bake 13 to 15 min. or until centers are almost set. Cool completely.
- Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
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
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
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
COCONUT CREAM CHEESE SHEET CAKE RECIPE - (4.3/5)
Provided by nanapuddin
Number Of Ingredients 12
Steps:
- I add coconut milk to the batter, as it's a pretty thick batter, and it adds some extra coconut flavor. I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.!! FROSTING - I DOUBLE THIS Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Cream together butter, cream cheese and sugar. Beat in eggs one at a time, vanilla and then mix in flour. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool on cooling rack Frosting: Beat together butter, cream cheese, vanilla and confectioners' sugar. Mix until well blended. You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn. Cut cooled cake into 24 squares and top with frosting and coconut. Note: Best kept refrigerated. Enjoy!
COCONUT CHEESECAKE
I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.
Provided by AmyZoe
Categories Cheesecake
Time 1h17m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 inch spring form pan and set aside.
- Preheat oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
- Take the cheesecake out and spread the topping evenly over the top.
- Bake for another 5 to 7 minutes.
COCONUT CREAM CHEESECAKE (COPYCAT)
This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Puree coconut and cream in blender for 4 minutes; set aside to cool.
- Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
- Bake for 25 minutes, or until golden brown.
- Cream together cream cheese and 1-1/2 cups sugar.
- Stir in cooled puree.
- Slowly stir in eggs and yolks.
- Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is set, about 1 hour.
- Allow cheesecake to cool for 30 minutes.
- Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
- Bake for 10 minutes.
- Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
- Sprinkle coconut flakes over top before serving.
- Enjoy!
Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
NEAPOLITAN CHEESECAKE AND COCONUT WHIPPED CREAM
Although it's Whole30 compliant and skimps on dairy, this cheesecake certainly does not lack flavor. The coconut whipped cream is just an added (and highly recommended) bonus.
Provided by Natasha Feldman
Categories Cheesecake
Time 5h20m
Yield 8 Slices and 1 tablespoon whipped cream, 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust: Place all the ingredients in a food processor except for the coconut oil. Process until a fine crumb is formed. Slowly pour in the melted coconut oil, 1 tablespoon at a time, until the crust holds together when you squeeze it. Place the crust in a 9-inch spring form pan, pressing it firmly into the bottom of the pan in a single, even layer. Put the crust in the freezer until ready to top it with the filling.
- To make the cheesecake filling: Bring a pot of water to a boil. Remove from heat and add in the cashews. Let the cashews soak for 2 hours. Drain the cashews.
- Place the soaked cashews, 1 cup dates, coconut oil, lemon juice, vanilla and sea salt in a food processor. Process until the dates and cashews have broken down into small pieces. With the food processor running, slowly stream in 2 1/4 cups coconut milk. Continue to process for 5 minutes or until the filling is smooth.
- Remove 1/2 cup of filling and set aside, this will be the vanilla layer.
- Remove another 2 1/2 cups of filling to a large bowl. Whisk in the unsweetened cocoa powder, cacao nibs and 3 tablespoons chopped dates. Set aside.
- To the remaining filling in the food processor add half the cherries. Process for 1 minute or until the cherries have completely broken down. Add in the remaining cherries and pulse a few times until there are small pieces of cherry visible in the filling.
- Check the consistency of each of the fillings and make sure they are pourable. If they do not easily pour, stir in some additional coconut milk to get the right consistency.
- Pour the cherry filling into the spring form pan. Then, gently pour the chocolate filling into the center of the cherry filling. Take your time pouring the filling so that it stays in the middle. Tap the spring form pan on the table as needed to settle the filling. Next, slowly pour in the vanilla filling into the center of the chocolate filling. Again, tap the pan on the table to settle the filling. Use a toothpick to drag the top of the cheesecake to make a design on top.
- Place the cheesecake in the freezer for at least 4 hours to set but ideally overnight.
- To make the coconut whipped cream: Carefully open the cold coconut cream. Gently scoop out the thick coconut cream to the bowl of a stand mixer fitted with a whip attachment and add in the vanilla beans. Whip the coconut cream on high until it doubles in volume. If necessary, add in up to 1 tablespoon of the coconut liquid from the can to get a smooth texture.
- To serve: When ready to serve, remove the cheesecake from the freezer and let stand at room temperature for 30 minutes before removing the sides from the spring form pan. Cut the cake into slices and serve with 1 tablespoon coconut whipped cream. Sprinkle flakey sea salt on top and serve immediately.
- Nutrition Info Per Serving.
- Calories: 993.
- Total Fat: 74 grams.
- Saturated Fat: 41 grams.
- Total Carbohydrate: 84 grams.
- Sugars: 54 grams.
- Protein: 15 grams.
- Sodium: 108 milligrams.
- Cholesterol: 0 milligrams.
- Fiber: 11 grams.
Nutrition Facts : Calories 898.7, Fat 75.8, SaturatedFat 42.9, Sodium 548.4, Carbohydrate 54.9, Fiber 8, Sugar 28.9, Protein 15.3
ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING
This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Provided by qabowman
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
- Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
- Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
- Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g
PHILADELPHIA 3-STEP COCONUT CHEESECAKE
Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
LAYERED COCONUT CREAM CHEESECAKE BARS
Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8186 g, Sugar 0 g, Protein 3 g
COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING
Make and share this Coconut Layer Cake W/ Cream Cheese Coconut Frosting recipe from Food.com.
Provided by Beachbunnymom
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
- Sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
- Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
- In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
- Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
- To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.
Nutrition Facts : Calories 392.7, Fat 18.8, SaturatedFat 12.1, Cholesterol 73.3, Sodium 239.3, Carbohydrate 53.4, Fiber 0.8, Sugar 40, Protein 3.9
COCONUT CHEESECAKE
This is the most fantastic Cheesecake I have ever tasted. The recipe is from M.S. Milliken and S. Feniger (with very minor changes). I have no idea who they are but I sure do thank them for this great recipe. People just go silent when eating this.
Provided by Karens Krazy Kitchen
Categories Cheesecake
Time P1DT1h15m
Yield 1 cheese cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
- Bring 4 cups of water to a boil.
- Get out your roasting pan.
- Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
- Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
- Beat the cream cheese and sugar in a large bowl until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
- Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
- Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
- Bake until puffed, about 1 hour and 25 minutes.
- Remove from the oven and cool completely.
- Cover and refrigerate overnight.
- To serve, cut around the side of the pan to loosen and spring it free!
- Sprinkle the remaining coconut over the top and press around the sides.
- Enjoy!
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