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.
Number Of Ingredients 8 Steps:
Make cake mix as directed on box and bake in a 9 x 13 inch pan. While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside. Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut.
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 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.
Yield Makes one 6-layer cake Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Time 55m Yield 1 cake, 12-16 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans. Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly. Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans. Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting. While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish. Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut. Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Time 2h25m Yield 12 Number Of Ingredients 5 Steps:
Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. In a small bowl combine cream of coconut and condensed milk. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake. Serve chilled.
Time 1h5m Yield 1 sheet cake, 12 serving(s) Number Of Ingredients 5 Steps:
Bake a 9" X 13" white or yellow cake from a mix or homemade. After cake has cooled about 15 minutes, poke holes down through cake with utility fork. While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute. While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting. Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream. Refrigerate leftovers.
More about “creamy coconut cake recipes”
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.
