Coconut Pecan Snack Cake Recipes

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
• Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

Steps:

• Preheat oven to 350.
• Lightly grease and flour 1 13x9 sheet cake pan.
• Add boxed cake mix to large mixing bowl, make a well in the center.
• Add eggs, oil and water to the well.
• Mix on low speed 30 seconds, then medium speed for 1 minute.
• Add entire contents of tub of frosting to the batter.
• Mix frosting into batter on medium speed for 1 additional minute.
• Pour batter evenly into prepared pan.
• Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
• Cool in and serve from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
• Bake for 35 minutes, or until done. Cool completely.
• Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
• Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Steps:

• Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment. Rub a little more butter onto the paper. Preheat the oven to 350 degrees.
• In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool. Sift the flour together with the sugar, baking soda, baking powder, and salt. In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer. Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer. Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling. With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers.
• To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan. Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes. Do not let the mixture come to a boil. Remove from the heat and add the coconut and pecans. Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust.
• To assemble the cake, place the first layer of cake on a serving dish. Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick. Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade. Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that. Cut into wedges for serving.

Steps:

• Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
• Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
• In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
• In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
• Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
• Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
• Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
• Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
• Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
• With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
• When blended, beat for 4 minutes.
• Fold in coconut and nuts.
• Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
• Ice with cream cheese icing.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
• In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
• Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
• Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
• Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
• Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Steps:

• Combine dry ingredients.
• Add liquid ingredients.
• Beat to blend well.
• Fold in pecans and coconut.
• Pour batter into greased and floured bundt pan.
• Bake at 325° for 1 hour and 30 minutes or until tests done.
• Let cake cool 10 minutes before removing from pan.
• Pour glaze over warm cake.

Steps:

• Blend first 6 ingredients in large bowl.
• Pour into greased 9x13 pan.
• Bake 40-45 minutes.
• Remove from oven and poke several holes in cake with handle of wooden spoon.
• In saucepan heat next 4 ingredients.
• Add pecans and coconut; heat 5 more minutes, stirring constantly.
• Spoon topping evenly over cake.

Steps:

• Preheat oven to 350 degrees.
• Grease or spray and flour three 9 inch round cake pans.
• Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
• Beat at medium speed 3 minute.
• Stir in coconut and pecans.
• Pour in pans and bake for 30 minutes.
• Place cake on wire racks to cool.
• To make frosting:.
• Melt 2 T butter in skillet and add 1/2 cup coconut.
• Stir constantly over low heat until coconut turns golden in color.
• Spread coconut on paper towels to cool.
• Cream 2 T butter with cream cheese.
• Add milk and beat in confectioners sugar gradually.
• Beat until smooth.
• Stir in vanilla and remaining 1 1/2 cups coconut.
• Spread frosting on tops of cake layers.
• Stack layers and sprinkle the golden coconut on the top frosted layer.

Steps:

• Preheat the oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms with parchment. Butter the parchment, and dust with flour; tap out excess, and set aside.
• In a food processor, finely grind the coconut; transfer to a bowl. Finely grind the pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and coconut extract. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.
• Divide the batter between the prepared pans; smooth the tops. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes. If the tops begin to get too dark, cover loosely with foil. Let cool in the pans 30 minutes. Run a knife around the edges of the cakes; invert onto a wire rack. Reinvert; let cool completely.
• Line 2 rimmed baking sheets with plastic wrap; fit 1 with a cooling rack. Use a serrated knife to trim the tops of the cake layers, if desired. Transfer 1 layer to baking sheet with rack; spread with filling. Place the remaining cake layer on top.
• Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper. Pour the remaining ganache over the cake, coating completely. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes. Scrape the excess ganache back into bowl, passing it through a sieve.
• Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on the sides of the cake, if desired. Keep at room temperature until ready to serve.
• In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
• Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
• Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.
• Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.