COCONUT DREAM CAKE
Make and share this Coconut Dream Cake recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 40m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed.
- Pour batter into greased and floured square pan, 8x8x2", or round layer pan, 9x1 1/2".
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Simply marvelous warm from the oven. Serve it right from the pan at the table.
Nutrition Facts : Calories 428.1, Fat 18, SaturatedFat 6.7, Cholesterol 47.5, Sodium 535, Carbohydrate 61.1, Fiber 2.1, Sugar 34.6, Protein 5.7
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 :
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 AND CHOCOLATE RICE CAKE PARFAIT
My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!
Provided by Ming Tsai
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
- Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
- Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
- Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
- Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
- Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.
COCONUT DREAM CAKE
Make and share this Coconut Dream Cake recipe from Food.com.
Provided by Mindi Bunch
Categories Dessert
Time 50m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- For cake, mix all ingredients in a mixing bowl.
- Transfer to floured 13x9 inch pan.
- Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
- For topping, mix Dream Whip, pudding, and milk; refrigerate.
- Spread on cake when cool.
- Sprinkle coconut over top.
- Must be refrigerated.
Nutrition Facts : Calories 403.9, Fat 24.4, SaturatedFat 7.7, Cholesterol 45.1, Sodium 401.1, Carbohydrate 43, Fiber 1, Sugar 31.2, Protein 4
CHERRY COCONUT DREAM CAKE
Make and share this Cherry Coconut Dream Cake recipe from Food.com.
Provided by IamEarnie
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
- Mix flour, baking powder, baking soda, salt.
- At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
- At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
- Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.
Nutrition Facts : Calories 421.1, Fat 20.4, SaturatedFat 11.5, Cholesterol 92.8, Sodium 236.1, Carbohydrate 55.6, Fiber 1.4, Sugar 28.1, Protein 5.3
COCONUT CREAM DREAM CAKE
This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.
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
DREAMY COCONUT CAKE
This cake is so good! a friend gave me the recipe. i only cook it once or twice a year because the coconut milk is bad for you.
Provided by ej lynn
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Bake cake in a 13x9 pan according to box instructions.
- let cake cool slightly.
- take a wooden mixing spoon and put holes in the cake.
- shake the can of cream of coconut milk well (for 5 minutes).
- slowly pour coconut milk on the cake filling the holes.
- when cake is cool to the touch, frost with cool whip.
- sprinkle with flaked coconut.
- refridgerate.
HAWAIIAN DREAM CAKE WITH COCONUT-PINEAPPLE ICING
Make and share this Hawaiian Dream Cake With Coconut-Pineapple Icing recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
- Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
- Icing:.
- Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Nutrition Facts : Calories 716.1, Fat 41.5, SaturatedFat 17.6, Cholesterol 83.2, Sodium 398, Carbohydrate 83.7, Fiber 4.2, Sugar 63.9, Protein 6.6
COCONUT HEART DREAM CAKE
Made with a lemon cake mix, heart-shaped layers are split, filled with coconut pudding and decorated with pink-tinted whipped topping and coconut.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.
- Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.
- Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 4 g
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.
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