Coco Lopez Coconut Cake Recipes

COCO LOPEZ COCONUT CAKE

Steps:

• Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
• Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
• With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
• With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
• Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
• Let the cake cool completely before icing.

COCO LOPEZ CAKE

Steps:

• 1. Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
• 2. Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
• 3. Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
• 4. Enjoy!!!

COCO LOPEZ COCONUT CAKE

Steps:

• 1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
• 2. Enjoy your 'special' cake.

THE COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Butter two 13x18-inch half-sheet pans, then line it with wax paper or parchment and butter the paper.
• Mix the cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.
• Set the pan on a rack to cool completely. Using a 10-inch round cutter, cut 3 round layers from the sheet cake.
• Meanwhile, make the coconut icing according to the recipe instructions.
• Place one cake layer on a turntable and frost the top with about a quarter of the icing; repeat with the second layer. Place the top layer and frost the entire cake with the remainder of the coconut icing.
• Cover the top of the cake with the coconut shreds and flakes, and press them lightly into the sides.