COCONUT PUDDING CAKE
Looking for an easy dessert recipe that delivers impressive results? Make a delicious Coconut Pudding Cake with just a few ingredients! Moist cake with a creamy cool whip topping gets even better when you add a sprinkle of toasted coconut on top.
Provided by Aimee Shugarman
Categories Cake
Time 3h40m
Number Of Ingredients 5
Steps:
- Prepare cake in a 13x9 according to package directions. Remove from oven and poke holes all over cake using the handle of a wooden spoon or a wooden skewer.
- In a mixing bowl, whip together the pudding mix and milk. Immediately pour over warm cake, using a spatula to spread it. Cover with plastic wrap and refrigerate for 3 hours (or overnight).
- When ready to serve, top with Cool whip and toasted coconut. Serve and enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 125 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON COCONUT PUDDING CAKES
Lemon Coconut Pudding Cakes: lemoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.
Provided by This Gal Cooks
Categories dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350
- Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water 1/2 way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.
- In a small bowl, whisk together the flour and salt.
- In another bowl, beat together the egg yolks and 3/4 C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.
- In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining 1/4 C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.
- Stir 1/4 of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.
- Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.
- After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.
- Sprinkle with powdered sugar before serving.
LEMON COCONUT CAKE
"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
SIX-LAYER COCONUT CAKE WITH LEMON FILLING
I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.
Nutrition Facts :
COCONUT LEMON CAKE
This is my favorite cake ever!!! It was Judy's recipe and we tweaked a little. It make such a beautiful dessert that I am always excited to serve. Besides looking so pretty, it is DELICIOUS !!!! The lemon filling between layers makes this cake!!
Provided by Carols Kitchen
Categories Dessert
Time 1h20m
Yield 14-16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350
- Mix all ingredients for cake;
- Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
- Bake 18-23 minutes at 350. Do not overcook.
- Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely.
- Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely.
- Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
- On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake.
- (Keep refrigerated).
Nutrition Facts : Calories 1030.9, Fat 54.3, SaturatedFat 24.9, Cholesterol 189.2, Sodium 977, Carbohydrate 128.7, Fiber 3.2, Sugar 104.3, Protein 10.3
COCONUT-LEMON CHEESECAKE DESSERT
This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping. -Leslie Dickson, Buffalo, WY
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned., In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set., Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.
Nutrition Facts : Calories 383 calories, Fat 25g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 168mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
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