COCONUT CAKE SUPREME
I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.
Nutrition Facts : Calories 500 calories, Fat 18g fat (13g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT CREAM TORTE
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.
Nutrition Facts :
COCONUT-FILLED NUT TORTE
This beautiful torte is loaded with five different kinds of nuts, a coconut filling and plenty of cream cheese frosting. "I loved dreaming up this cake, because my family enjoys desserts and nuts," shares Callie Moore, from Preston, Connecticut.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in almonds and hazelnuts., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature., In a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 37g fat (18g saturated fat), Cholesterol 98mg cholesterol, Sodium 469mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT CAKE SUPREME
I am always asked for the recipe for this cake. It is a rich macaroon like cake that must be kept for at least a day before serving it for the flavours and texture to develop into what they should be. You may want to keep it out of reach if you have someone in the house with a sweet tooth. Resisting the urge to nibble is the hardest part of making this cake :)
Provided by Ranikabani
Categories Dessert
Time 1h40m
Yield 1 9inch tube cake
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease and flour a 9 inch tube pan.
- In a large bowl, cream butter and sugar.
- Add one cup of the flour and mix it in well.
- Add the eggs and almond flavouring.
- Fold in the remaining flour and coconut.
- Bake for 1 1/2- 1 3/4 hours watching it carefully.
- Remove from pan and let sit on the counter while you mix the glaze ingredients together.
- Brush glaze on hot cake until it sinks in.
- Cover the cake loosely with foil and don't serve it for at least another 24 hours.
- Slice this rich cake into thin slices.
Nutrition Facts : Calories 8012.5, Fat 471.9, SaturatedFat 306.2, Cholesterol 2245.1, Sodium 3611.4, Carbohydrate 899.6, Fiber 16.3, Sugar 699.4, Protein 74.7
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