Coconut Supreme Cake Recipes

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)

Steps:

• For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.

SUPREME COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.
• 2. Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
• 3. When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
• 4. Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.
• 5. Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.
• 6. Remove top layer and set ontop of bottom layer as in photos
• 7. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
• 8. Keep refrigerated.

COCONUT SUPREME CAKE

Steps:

• 1. Bake box cake mix as directed. Mix coconut cream and sweetened condense milk together. After removing baked cake from oven, poke holes in the top of cake and pour all of the coconut cream and condensed milk over the cake. Let the cake cool and then toast 1/2 cup of coconut in the oven on a flat pan at 450 degrees until golden brown. Top the cake with cool whip and toasted coconut.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT SUPREME CAKE

Steps:

• Preheat oven to 325 F. Grease & Flour 3 9-inch round cake pans and line bottoms with parchement paper circles. In a medium bowl, sift flour with powder & salt. In mixer bowel, beat together butter & shortening until blended. Gradually beat in sugar with mixer at medium-low speed. Increase speed to medium & beat a total of 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla & almond extracts and coconut flavoring. Add flour mixture alternately with milk, beginning & ending with flour. Divide batter evenly among pans. Bake 25 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool pans on wire rack 10 minutes. Then turn out on wire rack & cool completely before frosting. Spread frosting on tops of 2 layers & stack layers, frosting side up, with unfrosted layer on top. Frost top & sides of cake, pressing coconut lightly into the frosting. Makes a 9-inch, 3-layer cake, 12-servings. Frosting Instructions: In a medium bowl, beat together butter, salt & 2 cups powdered sugur until light & fluffy. Add milk, flavorings & enough powdered sugar to make a spreading consistency. Beat until smooth and fluffy.

COCONUT CAKE SUPREME

Steps:

• Preheat oven to 375 degrees F.
• Grease and flour a 9 inch tube pan.
• In a large bowl, cream butter and sugar.
• Add one cup of the flour and mix it in well.
• Add the eggs and almond flavouring.
• Fold in the remaining flour and coconut.
• Bake for 1 1/2- 1 3/4 hours watching it carefully.
• Remove from pan and let sit on the counter while you mix the glaze ingredients together.
• Brush glaze on hot cake until it sinks in.
• Cover the cake loosely with foil and don't serve it for at least another 24 hours.
• Slice this rich cake into thin slices.

COCONUT CAKE SUPREME

Steps:

• Make cake following box instructions.
• Cool thoroughly; split layers in half to equal 4 layers.
• Filling - Combine sugar and sour cream, stir well then stir in coconut. Set aside 1 cup of mixture for the outer frosting.
• Then spread filling on cake layers, kind of thick. Do not use on top layer of cake.
• Mix the saved cup of filling with the container of cool whip. Frost the top and sides of the cake. Cover well and let set in fridge for 1-2 days before serving.

FAVORITE COCONUT CAKE

Steps:

• Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.