KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
ORANGE-COCONUT ANGEL FOOD CAKE
Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
COCONUT-PECAN PUDDING CAKE
Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
COCONUT PUDDING CAKE RECIPE - (4.4/5)
Provided by á-24617
Number Of Ingredients 12
Steps:
- Cake: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes. Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two. Topping: Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT ANGEL SQUARES
I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.
Nutrition Facts :
CLASSIC ANGEL FLAKE® COCONUT CAKE
Steps:
- PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.
- POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
- PLACE 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
~ MY COCONUT ANGEL PUDDING CAKE ~
I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased. Enjoy!
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 11
Steps:
- 1. Make pudding: In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
- 2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
- 3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake. Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
- 4. Toast remaining coconut.
- 5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
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