Coconut Crunch Cake Recipe 455 Recipes

COCONUT LOUISIANA CRUNCH CAKE

Steps:

• Preheat the oven to 350º Fahrenheit.
• Whisk together the cake flour, salt, baking powder and baking soda.
• In another bowl, cream the butter until it is creamy and almost white in appearance.
• Add in the sugar. Beat an additional 2 minutes, scraping the sides of the bowl as needed.
• Beat in the eggs, one at a time, mixing in each egg completely before adding in another.
• Mix in the sour cream and extracts.
• Add the flour alternately with the buttermilk, mixing gently (or on low speed) just until combined. Do not overmix or the cake will not be soft.
• Grease with shortening and dust with flour a 12 cup bundt cake pan (or use our cake release).
• Sprinkle 1/4 cup sugar into the bottom of the pan. Shake the pan slightly so the sugar coats the sides of the pan as well as the bottom.
• Sprinkle shredded coconut evenly in the bottom of the pan.
• Pour the batter into the pan and use a spatula to make sure is is even.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for just 5 minutes in the pan, then loosen the edges and turn it out onto a cake plate to cool completely.
• In a small bowl, whisk together the sugar, melted butter, and extracts.
• Add heavy cream, one tablespoon at a time, until it is the consistency you'd like.
• Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It's a matter of preference as far as how you want it to look.
• Note: This makes a lot of glaze. If you'd like less glaze, make 1/2 a recipe. This will save calories as well.

COCONUT CRUNCH CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

BANANA COCONUT CRUNCH CAKE

Steps:

• Make cake layer:
• Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
• On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
• In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
• Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
• Make syrup:
• In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
• Make frosting:
• In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
• With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.