COCONUT CAKE
This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
SOUR CREAM COCONUT CAKE RECIPE
Super moist coconut cake that takes 5 days to complete, but so worth the wait.
Provided by Steve Gordon
Categories Desserts
Time 50m
Number Of Ingredients 4
Steps:
- Prepare the frosting first.
- Place the thawed coconut in a large mixing bowl.
- Add the sour cream.
- Add the sugar.
- Mix everything together until fully combined.
- Cover the bowl. Refrigerate overnight.
- Next day: Prepare cake layers according to package directions.
- Let cake layers completely cool before assembling the cake.
- When ready, remove frosting from refrigerator and stir well once again.
- Assemble your cake, adding frosting between layers and on top, but not on sides.
- Place assembled cake in a covered cake plate that is air tight.
- Refrigerate the cake for four days before serving.
- Enjoy!
4 DAY REFRIGERATED COCONUT CAKE
This is an ideal cake to take to a church or family reunion or any type of gathering. You need to make it four days in advance so it has time to "marry" so don't cheat. LOL ***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's...
Provided by Bea L.
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. DAY ONE: Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
- 2. DAY TWO: Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
- 3. DAY THREE: Don't you dare cut this cake! I'm watching you!!!
- 4. DAY FOUR: Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
- 5. * It just gets better the older it is. Please try it with chocolate or red velvet layers, too.
- 6. ***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
SUPER MOIST 4-DAY REFRIGERATOR CAKE
Moist and easy cake frosted with a light and fluffy coconut frosting.
Provided by Janna/Fit As A Fiddle Life
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease bottom and sides of cake pan with shortening.
- Add cake mix to a mixer. Add egg whites, water, and oil to mixer and blend until combined.
- Divide batter between two 8-inch cake pans. Gently spread to the edge of pan.
- Place on lower rack of oven.
- Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on your pan you may need to add an additional 3-5 minutes to ensure cake is done.
- Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
- When cake is completely cool, take serated knife and cut each layer in half.
Nutrition Facts : Calories 466 kcal, Carbohydrate 66 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 21 mg, Sodium 383 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
FOUR DAY COCONUT CAKE
Make and share this Four Day Coconut Cake recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixer bowl combine the sour cream sugar and coconut.
- Transfer to a tightly covered container and place in fridge.
- I use a flat square so that I can divide evenly later.
- Refrigerate 24 hours.
- Bake your cake mix according to package directions.
- Bake in two 9 inch size pans.
- Cool the cake when done, remove from pans to cooling rack.
- Then chill layers completely in fridge.
- Split each layer, so now you have four layers.
- Divide filling into five parts.
- Do this by scoring the top evenly with a knife while still in your container.
- Place each portion of filling between each layer.
- The fifth portion frost top and sides of cake.
- Store tightly covered in fridge for 2 to 3 days before serving.
- Cut and serve.
Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6
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.
COCONUT REFRIGERATOR CAKE
Make and share this Coconut Refrigerator Cake recipe from Food.com.
Provided by ngdarlen
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- bake cake according to directions in 9/13 pan.
- poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
- frost with cool whip and top with coconut.
- must be kept in refrigerator.
- might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE
I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.
Provided by Marie Nixon
Categories Dessert
Time 48m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
- Stir the cream of coconut to make sure that is mixed together.
- Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
- Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
- Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
- While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
- Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
- Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
- While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
- To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
- This cake can be stored in the refrigerator for up to one week.
REFRIGERATOR COCONUT CAKE
Make and share this Refrigerator Coconut Cake recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
- Prepare the cake mix using the water, oil and eggs as directed on package directions.
- Bake in preheated oven for 25 to 35 minutes or as directed on package.
- Test cake by inserting cake tester off center, when it comes out clean cake is done.
- Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
- With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
- Cover and refrigerate until serving time.
- At serving time spread with cool whip and sprinkle with lightly toasted coconut.
Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4
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