COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS
I made this up from a combination of recipes - I used what I had on hand and the cake came out wonderful. I use the Kitchen-aid.
Provided by petlover
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray Bundt pan with non-stick baking spray.
- In a mixing bowl sift together: flour, baking powder and salt; set aside.
- Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
- Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
- Turn mixer to low and mix in coconut.
- Spoon into bundt pan.
- Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
- Take bundt pan with cake out of oven and set aside for 10 minutes.
- Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
- Poke holes in cake bottom and 1/3 of glaze into holes.
- Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
- Let cool completely before cutting.
Nutrition Facts : Calories 717.8, Fat 33.2, SaturatedFat 14.6, Cholesterol 115.9, Sodium 377, Carbohydrate 100.8, Fiber 1.1, Sugar 76.3, Protein 6.6
COCONUT SOUR CREAM CAKE
This recipe is from Joy Manasco. One of our foresters brought it to us for our Christmas potluck and everyone demanded the recipe! Here it is to share with you.
Provided by Skmarrama
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Preheat oven to 350 degrees.
- Grease and Flour 1 - 13x9" oblong pan, or 2 - 8 or 9" layer pans.
- Prepare cake mix per the box, adding Cream of Coconut and sour cream to the batter.
- Bake 350 degrees for 30 minutes.
- Frosting:.
- Beat cream cheese, milk and vanilla. Add powdered sugar slowly until all is incorporated.
- Spread over the cooled cake.
- Sprinkle flaked coconut over the top.
Nutrition Facts : Calories 922, Fat 45.6, SaturatedFat 24.7, Cholesterol 123.8, Sodium 630.8, Carbohydrate 122.2, Fiber 2.3, Sugar 102.2, Protein 10.2
COCONUT SOUR CREAM CAKE
Make and share this Coconut Sour Cream Cake recipe from Food.com.
Provided by Mrs.Khaylis
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Mix all ingredients until smooth.
- Bake at 350 for 30 minute I have found this to be the aprox.
- time for two layer cakes,.
- and a 9X13.
- Frosting:.
- Blend sugar into softened cream cheese, blend in milk and add extract until smooth.
- Spread on cool cake and sprinkle with coconut.
Nutrition Facts : Calories 649.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 29.9, Sodium 394, Carbohydrate 79, Fiber 3.5, Sugar 63.7, Protein 7.2
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
SOUR CREAM COCONUT CAKE
This is a great cake at Christmas....looks so "snowy". It is important to frost this cake while it's still warm so that the cake will absorb moisture from the frosting as it cools.
Provided by breezermom
Categories Dessert
Time 40m
Yield 1 3 layer cake
Number Of Ingredients 11
Steps:
- Grease three 8" round cake pans; line bottoms of pans with wax paper. Grease and flour wax paper; set aside.
- Beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.
- Combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
- Pour batter into prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper.
- Immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. Let cool completely.
- Frosting: Combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.
Nutrition Facts : Calories 6803.1, Fat 287.3, SaturatedFat 92.5, Cholesterol 1088.5, Sodium 2264.5, Carbohydrate 1008.7, Fiber 6.8, Sugar 808.8, Protein 69.6
COCONUT SOUR CREAM CAKE
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g
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