Time 2h5m Yield One 9-inch 2-layer cake Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides. Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended. Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook’s Note: You want to get the most volume from your egg whites, that’s why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don’t worry, you won’t be able to taste the vinegar-I promise! In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook’s Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely. With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don’t want it to bulge out the sides! Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It’s that easy! Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour. Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook’s Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
Time 40m Yield 15 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Time 8h50m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Time 50m Yield 6 servings. Number Of Ingredients 21 Steps:
In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
Time 1h10m Yield 16 servings. Number Of Ingredients 18 Steps:
Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
Time 45m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
Time 35m Yield 12-16 serving(s) Number Of Ingredients 10 Steps:
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter. Pour into a greased 9X13 pan. Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake. Spread with whipped topping. Sprinkle with coconut.
Time 55m Yield 1 cake, 20 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 350°F. Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan). For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour. Stir in the vanilla. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch. Cool the cakes for 10 minutes in the pans, then turn out to cool completely. While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut. To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving. When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.
Time 1h55m Yield 10 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Stir flour, baking powder, and salt in a bowl; set aside. Whisk egg whites, milk, and coconut extract in a separate bowl. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter. Pour batter into prepared cake pans and smooth tops with a spatula. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Time 1h20m Yield 16 servings. Number Of Ingredients 25 Steps:
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners’ sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.
Time 1h20m Yield Cuts into 10 slices Number Of Ingredients 11 Steps:
Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture. Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin. When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.
Time 1h25m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean. To make the glaze: Combine confectioners’ sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.
More about “coconut cream cake i recipes”
Time 45m Yield 14 Number Of Ingredients 6 Steps:
Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake. Refrigerate from 1 to 3 days before serving.
