Rave Review Coconut Cake Recipes

RAVE REVIEW COCONUT CAKE

Steps:

• In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. , For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.

RAVE REVIEWS COCONUT CAKE

Steps:

• 1. Blend cake mix ,pudding mix,water ,eggs,and oil in larger mixer bowl.Beat at medium speed of electric mixer 4 minutes.Stir in coconut and walnuts.POUR into three (3) greased and floured 9-inch layer pans.Bake at 350 degrees for 35 minutes (test with tooth pick)..Cool in pans for 15 minutes ;remove from pans and cool on rack.Till totaly cool .Fill and frost with the Cream Cheese Frosting listed below..
• 2. Frosting:Melt two tablespoons of butter (use Real Butter)in skillet.Add coconut ;stir constantly over low heat untill golden brown.Spread coconut on paper towel to cool.Cream Cheese,with two tablespoons of butter .Add milk and sugar alternately,beating well .Add vanilla ;stir in 1 and 1/3 cups of the coconut.Spread on tops and side of the cake layers.Sprinkle with the remaining coconut::::; Personal Note ....... Besure you toast the coconut the way the recipe say's,in a skillet .The butter adds to the taste.I once did it in the oven and it did not have the same taste
• 3. HIGH altitude areas ,increase water to 1 and 3/4 cups of water add 1/4 cup of flour...

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.

RAVE REVIEW COCONUT CAKE

Steps:

• Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
• Beat at medium speed for four minutes.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" layer pans.
• Bake at 350 for 35 minutes.
• Remove and cool.
• Frosting:.
• Melt 2 tablespoons butter in skillet.
• Add coconut while stirring constantly over low heat until golden brown.
• Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
• Spread coconut on paper towels to cool.
• Cream 2 tablespoons butter with cream cheese.
• Add milk; beat in sugar gradually.
• Blend in vanilla.
• Stir in 1 3/4 cups coconut.
• Spread on top of cake layers.
• Stack layers and sprinkle with remaining (1/4 cup) coconut.

RAVE REVIEWS COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
• Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
• To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

RAVE REVIEW COCONUT CAKE

Steps:

• Blend cake mix, pudding mix, water and eggs in a large bowl.
• Beat at medium speed for 4 minutes.
• Stir in coconut and nuts.
• Pour into three greased & floured 9 inch round pans.
• Bake at 350 degrees for 35 minutes.
• Cool in pans for 15 minutes.
• Remove from pans and frost with the following:.
• Melt 2 tablespoons butter in skillet.
• Add 2 cups angel flake coconut.
• Stir constantly over low heat until golden brown.
• Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
• Add 2 tablespoons milk.
• Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
• Add 1 teaspoon vanilla extract.
• Stir in 1 1/2 cups browned coconut.
• Spread on tops and sides of cake layers.
• Sprinkle with remaining coconut.