Rave Review Coconut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
• Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
• To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Steps:

• In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. , For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.

Steps:

• Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
• Beat at medium speed for four minutes.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" layer pans.
• Bake at 350 for 35 minutes.
• Remove and cool.
• Frosting:.
• Melt 2 tablespoons butter in skillet.
• Add coconut while stirring constantly over low heat until golden brown.
• Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
• Spread coconut on paper towels to cool.
• Cream 2 tablespoons butter with cream cheese.
• Add milk; beat in sugar gradually.
• Blend in vanilla.
• Stir in 1 3/4 cups coconut.
• Spread on top of cake layers.
• Stack layers and sprinkle with remaining (1/4 cup) coconut.

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

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.

Steps:

• Blend cake mix, pudding mix, water, eggs and oil in large bowl.
• Beat for 4 minutes at medium speed.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" cake pans.
• Bake for 35 minutes at 350 degrees.
• To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
• Spread coconut on papertowels to cool.
• Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
• Blend in vanilla.
• Stir in 1 3/4 cup coconut.
• Frost the cake and top with remaining coconut.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8- or 9-inch round cake pans.
• Blend cake mix, pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut and chopped walnuts. Pour the batter into the prepared pans.
• Bake in the preheated oven for 35 minutes. Let cakes cool in the pans for 15 minutes, then remove and finish cooling on a rack.
• To Make Frosting: Melt 2 tablespoons butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream remaining 2 tablespoons butter with cream cheese. Add milk and confectioners' sugar alternately, beating well. Add vanilla and stir in 1 3/4 cups toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with remaining toasted coconut.

Steps:

• Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt.
• Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)
• Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.
• Spoon batter into cake pan and spread evenly.
• Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.