COCONUT DELIGHT
Make and share this Coconut Delight recipe from Food.com.
Provided by God Loves U
Categories Dessert
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat cream cheese and confectioners' sugar.
- Add milk and pudding mix; mix well.
- Fold in 1-1/2 cups of whipped topping.
- Place half of the cake cubes in a 4-quart glass bowl.
- Layer with half of the berries, coconut, and pudding mix.
- Cover with remaining cake cubes.
- Layer with the remaining berries, coconut, and pudding mixture.
- Spread remaining whipped topping over top.
- Garnish with additional berries and lightly brownish coconut if desired.
Nutrition Facts : Calories 743.2, Fat 39.5, SaturatedFat 27, Cholesterol 189, Sodium 495.9, Carbohydrate 92.4, Fiber 4.6, Sugar 50.9, Protein 10.2
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
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.
COCONUT DELIGHT CAKE
From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category.
Provided by Smilyn
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
- Blend with electric mixer at medium speed for 4 minutes.
- Stir in 1/2 cup coconut and nuts.
- Pour into 3 greased and floured 9-inch pans.
- Bake 35 minutes.
- Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
- Remove from heat and spread onto paper towels to drain.
- Cream 2 tablespoons butter with cream cheese.
- Add confectioner's sugar and milk in small amounts, beating well between each.
- Blend in vanilla.
- Stir in 2 cups sauteed coconut.
- Frost between cake layers, top, and sides.
- Garnish with remaining sauteed coconut.
Nutrition Facts : Calories 970.5, Fat 46.1, SaturatedFat 24.6, Cholesterol 153.7, Sodium 864.9, Carbohydrate 133.7, Fiber 2.4, Sugar 107.6, Protein 9.4
MOM'S TEXAS DELIGHT
You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.
Provided by NIXIECHICK
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
- In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
- In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
- Spread remaining whipped topping over the top, and garnish with chopped pecans.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 42.9 g, Cholesterol 44.1 mg, Fat 28.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 15.9 g, Sodium 304.6 mg, Sugar 28.9 g
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
COCONUT DELIGHTS RECIPE BY TASTY
Here's what you need: graham cracker, sweetened condensed milk, coconut
Provided by Ilana Kemp
Yield 10 servings
Number Of Ingredients 3
Steps:
- First, crush the biscuits or crackers into a fine meal in a bowl.
- To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
- Take two tablespoons of batter and roll into a ball.
- In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
- Repeat with the rest of the mixture until done.
- Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
- Retrieve and serve.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams
COCONUT DREAM CAKE
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
Nutrition Facts :
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