COCONUT BUNDT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a Bundt pan with nonstick baking spray and dust with flour.
- In a small bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
- Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
- Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
- In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
COCONUT BUNNY BUTT CAKE
Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
- For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
- For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
- With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
- Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.
COCONUT KISSES BUNDT CAKE
This is for coconut lovers, and the recipe produces a moist cake that can be easily made in one single bowl!
Provided by Marz7215
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a bowl slightly microwave butter so it is soft.
- Combine eggs, milk and the condensed milk. Add shredded coconut, flour and baking powder.
- Pour batter into the prepared pan and pop it into the preheated oven.
- Bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. Let cool for ten minutes and transfer to cake platter to cool.
Nutrition Facts : Calories 626.1, Fat 36.4, SaturatedFat 25.5, Cholesterol 165, Sodium 359.9, Carbohydrate 63.9, Fiber 4.5, Sugar 28.9, Protein 13.7
COCONUT KISSES
Melt in your mouth treats!! I use parchment paper sprayed with veggie spray (Pam), have never had them stick or burn.
Provided by Derf2440
Categories Drop Cookies
Time 30m
Yield 2 dozen kisses
Number Of Ingredients 3
Steps:
- Beat egg whites until they stand in peaks.
- Gradually add sugar, beat again until stiff.
- Carefully fold in coconut.
- Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray.
- Bake in a 250°F oven for 25 minutes.
- Do not preheat oven.
Nutrition Facts : Calories 685.3, Fat 27.6, SaturatedFat 24.4, Sodium 71.5, Carbohydrate 110.3, Fiber 6.9, Sugar 103.2, Protein 6.5
COCONUT BUNDT CAKE
Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me.
Provided by Busters friend
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
- Stir 3 cups cake flour and salt in medium bowl to blend.
- Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
- Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
COCONUT KISS
Make and share this Coconut Kiss recipe from Food.com.
Provided by Clara12
Categories Smoothies
Time 6m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients in a blender or food processor for just some seconds.
- When mixing for too long the cream will become butter.
- I know what I am talking about.
CREAM CHEESE COCONUT FILLING (BUNDT CAKE)
I was making an afterthought of a cake last night and decided to one up the usual bundt cake - It is delicious! My poor co-workers - I quit smoking and havn't quit baking since! I amde this with a muffin recipe I found in a magazine - so I am sure that this could be dropped into muffins and baked as well. Oh man I love this baking stuff!
Provided by deelisas
Categories Dessert
Time 1h
Yield 1 cake filling, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cream the cheese.
- Add coconut then mix.
- What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
- drop coconut/cream cheese mixture over the chips in the cake mixture.
- then I dropped the nuts on top of that.
- I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Nutrition Facts : Calories 259.5, Fat 22.9, SaturatedFat 14.7, Cholesterol 17.6, Sodium 60.2, Carbohydrate 12.9, Fiber 2.8, Sugar 9.7, Protein 3.3
COCONUT SURPRISE BUNDT CAKE
One of the parent's of my mom's student gave this to her! It is so easy and it makes the cake ever! The crust is delicious! I love it with a scoop of ice cream and some of the rest of the family like it with whipped cream! Enjoy! The amount of oil, water and eggs will depend on the brand of cake mix you use, make sure you use the amount as recommended by the cake mix YOU are using!!! Cook time will also depend on the cake mix you use -- I like Betty Crocker best. Also, this needs to be cooked in a bundt pan. That way you get a really yummy crust on top.
Provided by SarahBeth
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven according to package directions.
- Make cake mix according to the package directions.
- After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
- Bake according to package directions.
Nutrition Facts : Calories 369.7, Fat 21.6, SaturatedFat 3.2, Cholesterol 63.5, Sodium 363.1, Carbohydrate 40.2, Fiber 0.5, Sugar 28.1, Protein 4.2
COCONUT KISSES
Make and share this Coconut Kisses recipe from Food.com.
Provided by House
Categories Drop Cookies
Time 30m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Beat egg whites and sugar. Fold in corn flakes, nuts, and coconut. Add vanilla.
- Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven(350 degrees) 15-20 minutes.
- Place pans on damp towel; remove cookies immediately with spatula.
- If cookies stick to pan, return it to oven to soften.
- Granulated sugar may be used instead of brown sugar.
Nutrition Facts : Calories 108, Fat 3.8, SaturatedFat 1.9, Sodium 72.3, Carbohydrate 18.1, Fiber 0.7, Sugar 14.5, Protein 1.4
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