COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
FAVORITE COCONUT CAKE
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
SIMPLY THE BEST COCONUT CAKE
Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.
Provided by NicoleMcmom
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g
ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING
Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.
Provided by The Savory Truffle
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
- Whisk together flour, baking powder and salt.
- Combine coconut milk and cream in a separate bowl.
- Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
- Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
- In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
- Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
- Place on center rack and bake about 40 minutes or until light golden brown.
- Cool in pans for ten minutes and then cool completely on a wire rack.
- Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
- Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
- Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
- Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
- Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
- Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
More about "alines favorite wet coconut cake recipes"
THE BEST COCONUT CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 4 hrs 8 minsCategory DessertCalories 692 per serving
- Preheat oven to 400° F. Grease and flour three round 9-inch pans that are lined with parchment paper.
- In the large bowl of a stand mixer, cream together butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Scrape the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition.
THE BEST COCONUT CAKE RECIPE (WITH COCONUT FROSTING!)
From bostongirlbakes.com
4.7/5 (19)Total Time 53 minsCategory DessertCalories 385 per serving
- Preheat and prepare pan. Preheat the oven to 325° F. Grease and flour three 8” cake pans. Set aside.
- Combine the butter and (powdered) confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined.
- Place one cake layer down onto your cake stand. Spread about 1 1/2 cups of frosting onto the cake layer. Top with another layer and repeat with another 1 1/2 cups of frosting. Top with remaining cake layer and spread the remaining frosting onto the outside of the cake. Sprinkle on coconut and lightly press into the sides of the cake so it adheres.
12 COCONUT CAKE RECIPES TO CELEBRATE
From allrecipes.com
- Italian Four-Layer Coconut Cream Cake. This decadent cake has is loaded with coconut flavor. Shredded coconut is mixed into the batter, then added to the rich cream cheese frosting for a sweet and wonderfully chewy finish.
- Aunt Connie's Coconut Cake. "This cake was delicious!" raves home cook Stephanie. "Not overly sweet and a wonderful coconut flavor throughout. The cake batter itself was addicting!
- Ultimate Coconut Cake. A toasted coconut buttercream frosting tops a delightfully soft layer cake for a beautiful and delicious finish. Create this stunning dessert in just under an hour with this easy-to-follow recipe.
- Fresh Coconut Layer Cake. Fresh ingredients make for a moist, tender coconut cake that will be the star of any special occasion. Cream of coconut, coconut milk, and fresh grated coconut combine for a winning recipe.
- Coconut Sour Cream Pound Cake. This top-rated recipe takes traditional pound cake to a whole new level. Coconut extract and sour cream work to give each slice serious richness and flavor.
- Gluten-Free Coconut Cake. Going gluten-free shouldn't mean you have to skip dessert. Using walnuts, coconut milk, and gluten-free flour, this recipe will have everyone coming back for seconds.
- Toasted Coconut-Topped Blueberry Cake. A toasted coconut crumble adds a unique texture to this to this fruit-studded cake. A sizable dash of cinnamon helps to bring all the fresh and lively flavors together in one unbelievably good bite.
- Chocolate Coconut Cream Cake. Coconut and chocolate go hand-in-hand, and this recipe makes the most of the delicious pairing. An incredibly rich filling made from heavy cream, sweetened condensed milk, and flaked coconut makes this cake an extra-special treat.
- Coconut Poke Cake. "White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut," says recipe creator Leslie.
- Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache. An incredibly unique spin on standard coconut cake. Tender cake layers are filled with tangy lemon curd, coconut rum pastry cream, and a perfectly sweet white chocolate ganache.
BEST COCONUT CAKE RECIPE {FROM SCRATCH!} | LIL' LUNA
From lilluna.com
23 DREAMY COCONUT CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST COCONUT CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
COCONUT & LIME FAIRY CAKES - AINSLEY HARRIOTT
From ainsley-harriott.com
COCONUT TART - ACELINE
From aceline.media
EASY OATMEAL CAKE RECIPE WITH AMAZING COCONUT WALNUT ICING
From mywifecancook.com
OLD-FASHIONED COCONUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON COCONUT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
COCONUT CAKE - SUGAR SPUN RUN
From sugarspunrun.com
THE BEST COCONUT CAKE - COOKIES AND CUPS
From cookiesandcups.com
COCONUT CAKE RECIPE - MASHED.COM
From mashed.com
WET COCONUT CAKE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love