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
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.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
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 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!
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
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
More about "coconut creme cake recipes"
COCONUT CREAM CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
5/5 (37)Total Time 50 minsCategory Dessert
- Preheat the oven to 350°F. Grease and flour a 13 x 9 x 2 inch non stick metal pan or spray with baking spray.
- For the cake: Prepare the cake per the directions on the box, plus 1/2 cup self-rising flour. Mix in ½ of the 7 oz bag of sweetened flaked coconut into the batter by hand.
- Bake per the directions until the top is golden and a toothpick inserted into the center comes back clean.
- For the coconut cream filling: After removing the cake from the oven use a fork or bamboo skewer to poke holes over the top of the hot cake.
BEST EVER COCONUT CREAM CAKE • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (8)Calories 594 per servingCategory Dessert
- Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
- In a bowl of a stand mixer set over a saucepan with 2 inches of barely simmering water, whisk egg whites, sugar, and salt. Whisk constantly until mixture is opaque and warm to the touch and an instant-read thermometer registers 120 degrees, about 2 minutes.
- Place a dab of buttercream on cake plate or cake stand. Put 1 cake round on center of cake plate and place about 1 ½ cups of frosting on top. Spread buttercream in even layer using a large offset spatula. Place second cake round on top and frost sides and top of the cake. Sprinkle top of cake with coconut, then press coconut into the sides of cake moving from bottom to top of the cake. Let excess coconut fall back onto baking sheet.
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (501)Category Dessert
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
COCONUT CAKE RECIPE FROM SCRATCH {HOMEMADE COCONUT …
From thebestcakerecipes.com
23 DREAMY COCONUT CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST COCONUT CREAM CAKE | CAKE BY COURTNEY
From cakebycourtney.com
THE EASIEST COCONUT CREAM CAKE – MADE FROM A BOX …
From allthingsmamma.com
COCONUT CREAM CAKE RECIPE | THE SEASONED MOM
From theseasonedmom.com
THE DREAMIEST COCONUT CAKE RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE
From parade.com
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
From recipetineats.com
EASY & FLAVORFUL ZUCCHINI CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY SOUR CREAM COCONUT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOIST CARROT CAKE (+ CREAM CHEESE FROSTING!) - INSANELY GOOD
From insanelygoodrecipes.com
COFFEE COCONUT BANANA BREAD CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
RECIPE: COCONUT CREAM CAKE | DUNCAN HINES CANADA®
From duncanhines.ca
COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE FROSTING - THE …
From therecipecritic.com
BEST HOMEMADE COCONUT CREAM CAKE RECIPE- WHIPPED FROSTING
From divascancook.com
20 BEST PINEAPPLE RECIPES - SWEET AND SAVORY PINEAPPLE RECIPES
From thepioneerwoman.com
COCONUT CREAM POKE CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
COCONUT CREAM CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
THE EASIEST BLUEBERRY LIME COCONUT ICEBOX CAKE RECIPE
From lulus.com
BEST COCONUT-LIME LAYER CAKE RECIPE - DELISH
From delish.com
COCONUT CREAM CAKE - WOMAN'S DAY
From womansday.com
BAKING IS EASY WITH THESE SIMPLE CAKE RECIPES
From clubhouse.ca
HOME-MADE COCONUT ICE-CREAM: AN AMAZING SUMMER TREAT
From onmanorama.com
COCONUT CREAM CAKE | CANADIAN LIVING
From canadianliving.com
#30-minutes-or-less #time-to-make #course #preparation #desserts #cakes
You'll also love