Tropical Coconut Cake Recipes

Steps:

• Bake cake according to directions.
• Mix coconut cream & condensed milk together.
• When cake is cooked, punch holes in cake with skewer or chop stick.
• Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
• Pour undrained pineapple over the cake. Refrigerate until cold.
• Mix Dairy Whip and shredded coconut together and spread over cake.
• Refrigerate overnight, keep cold until ready to serve.
• You can substitute any yellow cake mix for the vanilla cake mix.

Steps:

• Bake the cake as directed.
• Mix the cream of coconut and sweetened condensed milk together.
• As soon as cake is done, punch a lot of holes in cake.
• Slowly pour the cream of coconut mixture into holes and all over cake.
• Pour pineapple, juice and all, over cake.
• Refrigerate until cold.
• Mix whipped topping and shredded coconut together and spread over the cake.
• Keep refrigerated.
• It must be cold to taste good.
• Make this the day before you want to eat it.

Steps:

• For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
• While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
• In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
• Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
• For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
• Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!

Steps:

• Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
• Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
• Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
• Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
• Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
• Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

Steps:

• Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
• Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
• Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
• Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
• To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
• To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
• Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

Steps:

• Preheat oven to 300 degrees F.
• Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
• Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
• Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
• Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
• Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.

Steps:

• In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
• Spread pudding mixture onto cupcakes; sprinkle with coconut.

Steps:

• For Cake: Preheat oven to 350.
• Butter three 9" diameter cake pans with 1 1/2"-high sides.
• Line bottom with parchment paper.
• Combine 1/3 cup flour and next three ingredients in processor.
• Process until nuts are finely chopped.
• Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend.
• Add eggs one at a time, beat well after each addition.
• Beat in vanilla.
• Beat in flour-spice mixture.
• Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
• Divide batter among pans.
• Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
• Cool in pans, on rack 1 hour.
• Run knife around edge of pans to loosen cakes.
• Turn cakes out onto racks; cool completely.
• For Frosting: Beat cream cheese and butter in large bowl until smooth.
• Beat in powdered sugar, then cream of coconut and both extracts.
• Chill until firm enough to spread.
• ,about 30 minutes.
• Place one cake layer, flat side up on platter.
• Spread 3/4 cup frosting over top of cake.
• Top with second cake layer, flat side up.
• Spread 3/4 cup of frostin gover.
• Top with third cake layer, rounded side up, pressing slightly to adhere.
• Spread thin layer of frosting over top and sides of cake.
• Chill cake and remaining frosting 30 minutes.
• Spread remaining frosting over top and sides of cake.
• Arrange whole nuts and ginger around top edge of cake.
• Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.