NO BAKE COCONUT CAKE
This is my favorite kind of summertime recipe. Cool, easy and no bake. It's also easy to adapt to a sugar free diet by substituting a sugar free cake and pudding and using skim milk instead of whole. The cook time listed is actually the time it takes to chill.
Provided by Mysterygirl
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Crumble angle food cake in large dish.
- Mix instant pudding& milk according to the instructions on the package.
- Add coconut.
- Pour over cake and mix thoroughly.
- Top with cool whip, chill.
Nutrition Facts : Calories 503.2, Fat 18.6, SaturatedFat 15.1, Cholesterol 17.1, Sodium 803.5, Carbohydrate 77.4, Fiber 3.6, Sugar 47.3, Protein 10
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
BERRY COCONUT NO-BAKE CHEESECAKE
In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.
Provided by Yossy Arefi
Categories cakes, dessert
Time 35m
Yield One 9-inch cake
Number Of Ingredients 15
Steps:
- Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
- In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
- Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
- Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
- Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
NO BAKE ITALIAN CAKE
This recipe for No Bake Italian Cake couldn't be easier to make and the result is a delicious dessert that's like a tropical taste explosion in your mouth. If you're typically a non-baker, this will quickly become your new go-to dessert that's perfect for the family after a delicious meal and great to bring along to parties you'll be attending. Even if you bake often, you'll want to try this recipe out. It's so good, it won't last long!
Provided by SoFabFood
Categories Dessert
Time 8h
Yield 30 Pieces, 5 serving(s)
Number Of Ingredients 7
Steps:
- Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
- Mix condensed milk and lemon in a large mixing bowl.
- Add pineapple to the milk and stir.
- Pour mixture over the Nilla Wafers.
- Add another layer of wafers on top of milk and pineapple mixture.
- Top with Cool Whip like a frosting.
- Sprinkle with coconut flakes.
- Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
- Refrigerate overnight, about 8 hours.
Nutrition Facts : Calories 871, Fat 36.8, SaturatedFat 23.1, Cholesterol 27, Sodium 346.3, Carbohydrate 129.9, Fiber 3.5, Sugar 84.1, Protein 10.5
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