COCONUT TOPPED / CREAM CHEESE SHEET CAKE
Hands down this is one scrumptious cake! The coconut milk in the cake adds extra coconut flavor, but it's not overwhelming. If you're a fan of coconut, you'll DEFINITELY be a fan of this cake.
Provided by Cassie *
Categories Cakes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Can also use a sheet cake pan. I prefer thicker!
- 2. Cream together butter, cream cheese and sugar.
- 3. Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.
- 4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...:) Cool on cooling rack. Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.
- 5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
- 6. You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
- 7. I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation... Enjoy!
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
CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
Provided by Donna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
- Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g
COCONUT CREAM POUND CAKE
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
Provided by Connie Bridges Mallard
Categories Desserts Cakes Wedding Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g
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THE BEST EVER COCONUT BUNDT CAKE - BARBARA BAKES™
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4.4/5 (110)Total Time 1 hrEstimated Reading Time 6 mins
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans.
- In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy. Add the eggs, vanilla, and coconut extract beat until smooth. Add the milk, beat on low speed to combine. Add the flour mixture and beat just until combined. Stir in the coconut.
- Pour the batter into the prepared pans. Bake for 50-55 minutes, until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a wire rack for 15 minutes.
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4.4/5 (7)Total Time 1 hr 45 minsCategory DessertCalories 357 per serving
- (Be sure your bundt cake pan can hold 12 cups of batter) You can use butter or butter Crisco. Just add a tablespoon or so to a paper towel or napkin and cover the entire inside of the cake pan. Make sure all the little nooks and crannies of the pan are coated.
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