Cajun Coconut Cream Cake Recipes

COCONUT CREAM CAKE I

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.

CLASSIC COCONUT CAKE

Steps:

• Filling: In a heavy saucepan over medium heat, simmer the cream, sugar, and coconut cream.
• In a small bowl, stir the cornstarch and milk until there are no lumps. Whisk the cornstarch mixture into the cream in the saucepan until smooth. Stir and cook for three minutes longer.
• Add the butter and coconut, continually stirring, and cook for three minutes more. Cool to room temperature and refrigerate until thickened (about 2 hours). Keep in the icebox until ready to use.
• Cake: Preheat oven to 350 degrees
• Grease and lightly flour three 9-inch round cake pans and line the bottoms with wax paper.
• In a glass bowl, sift the flour, baking powder and salt together.
• In another bowl with an electric mixer, beat the sugar and eggs for one minute. Gradually add the butter, vanilla and milk, beating for two minutes. Add the flour mixture and beat for one minute.
• Pour the batter evenly into the three cake pans. Bake for 20 minutes or until a toothpick inserted in the center of the cakes comes out clean.
• Cool on a wire rack for 20 minutes. Then carefully peel off the wax paper and continue cooling on the wire rack.
• Icing: Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients (salt, sugar, milk and vanilla). Beat until smooth and soft.
• Syrup: In a small saucepan bring the sugar, water and vanilla to a boil for three minutes. Stir occasionally. Remove from the heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all the syrup.
• Assemble the Cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Repeat the step.
• Ice the top and sides of the cake with icing and then sprinkle the top with 1/2 cup shredded coconut. Lots of love in this cake.

CAJUN COCONUT CREAM CAKE

Steps:

• 1. Drain coconut and reserve syrup to add to cake mix. Preheat oven and prepare pan(s) as directed on box. Prepare cake mix according to package directions and add the reserved coconut syrup. Bake as directed. *Cool completely*. If necessary, after cooling set in freezer for about 10-15 minutes. In medium bowl, combine sour cream and drained coconut; set aside. Whip cream until stiff and fold in sour cream-coconut mixture. Fill and frost cake. Refrigerate any leftovers.