Quick Easy Cold Coconut Cake Recipes

SIMPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
• Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

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.

OLD-FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
• Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
• Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
• Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
• Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
• Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
• Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
• Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

EASY & QUICK DELICIOUS COCONUT CAKE

Steps:

• 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
• 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
• 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
• 5. Put in refrigerator for a number of hours before serving or overnight.

EASY COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

SIMPLY THE BEST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
• Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
• Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
• Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
• Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
• Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

QUICK & EASY COLD COCONUT CAKE

Steps:

• Prepare cake mix as package directed. Stir in 2 cups flaked coconut (use more if you *really* like coconut) and bake in a 13x9-inch baking pan as directed.
• As soon as cake is removed from oven (while still warm) use the handle of a cooking spoon (or a table knife) and poke holes approx. 1 inch apart all over the cake. Pour the can of Coco Lopez Cream of Coconut over top of cake and spread with spatula to cover entire surface (any 'chunks' will melt from the heat of the cake).
• After cake cools, top with Cool Whip and sprinkle with remaining 1 cup of coconut. Refrigerate and serve cold. Store covered in refrigerator.

CREAMY COCONUT CAKE

Steps:

• Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
• In a small bowl combine cream of coconut and condensed milk.
• Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
• Serve chilled.

COCONUT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.