COCONUT CREAM DREAM CAKE
This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.
COCONUT CREAM CAKE
Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT DREAM CAKE
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
Nutrition Facts :
COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
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 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.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT CREAM CAKE
A tempting egg-free cake with a taste of the exotic to it
Provided by Good Food team
Categories Dessert
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.
Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium
COCONUT DREAM CAKE
Make and share this Coconut Dream Cake recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 40m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed.
- Pour batter into greased and floured square pan, 8x8x2", or round layer pan, 9x1 1/2".
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Simply marvelous warm from the oven. Serve it right from the pan at the table.
Nutrition Facts : Calories 428.1, Fat 18, SaturatedFat 6.7, Cholesterol 47.5, Sodium 535, Carbohydrate 61.1, Fiber 2.1, Sugar 34.6, Protein 5.7
COCONUT DREAM CAKE
Make and share this Coconut Dream Cake recipe from Food.com.
Provided by Mindi Bunch
Categories Dessert
Time 50m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- For cake, mix all ingredients in a mixing bowl.
- Transfer to floured 13x9 inch pan.
- Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
- For topping, mix Dream Whip, pudding, and milk; refrigerate.
- Spread on cake when cool.
- Sprinkle coconut over top.
- Must be refrigerated.
Nutrition Facts : Calories 403.9, Fat 24.4, SaturatedFat 7.7, Cholesterol 45.1, Sodium 401.1, Carbohydrate 43, Fiber 1, Sugar 31.2, Protein 4
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COCONUT DREAM CAKE - BETHCAKES
From bethcakes.com
Reviews 6Total Time 1 hr 5 minsCategory Dessert
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, about 1 to 2 minutes. Stir in shredded coconut.
- Divide batter equally among the prepared cake pans and bake for 23 to 25 minutes, or until cakes are golden brown and set in the center. Insert a wooden pick into the center of each layer to check for doneness. If it comes out clean or with only a few crumbs, the cakes are done. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake layers are cooling, make the filling. In a medium-sized bowl, combine all filling ingredients and stir until combined and shredded coconut is distributed evenly throughout. Cover and store in the refrigerator until ready to use. (Filling can be made a day in advance.)
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