ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING
This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Blend cake mix, pudding mix, water, eggs and oil in large bowl.
- Beat for 4 minutes at medium speed.
- Stir in coconut and nuts.
- Pour into 3 greased and floured 9" cake pans.
- Bake for 35 minutes at 350 degrees.
- To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
- Spread coconut on papertowels to cool.
- Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
- Blend in vanilla.
- Stir in 1 3/4 cup coconut.
- Frost the cake and top with remaining coconut.
Nutrition Facts : Calories 1155.8, Fat 69.7, SaturatedFat 35.3, Cholesterol 138.4, Sodium 792.9, Carbohydrate 127.2, Fiber 8.6, Sugar 93.8, Protein 13.5
COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING
Make and share this Coconut Layer Cake W/ Cream Cheese Coconut Frosting recipe from Food.com.
Provided by Beachbunnymom
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
- Sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
- Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
- In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
- Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
- To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.
Nutrition Facts : Calories 392.7, Fat 18.8, SaturatedFat 12.1, Cholesterol 73.3, Sodium 239.3, Carbohydrate 53.4, Fiber 0.8, Sugar 40, Protein 3.9
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
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