Rogenes Coconut Cream Dessert Recipes

ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING

Rogene's Coconut Cake With Coconut Cream Cheese Frosting image

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

Ingredients

18 3/4 ounces yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 1/4 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped walnuts
4 tablespoons margarine
2 cups coconut
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powdered sugar
1/2 teaspoon vanilla

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

ROGENE'S COCONUT CREAM DESSERT

Rogene's Coconut Cream Dessert image

This was enjoyed by all the family on Christmas Eve. because we all have a sweet tooth, and this is sweet! Just like the person posting it (in case you are all wondering that would be me Gretchen!)

Provided by Hill Family

Categories Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
4 cups cold milk
3 (3 1/2 ounce) packages instant coconut cream pudding mix
1/2 cup flaked coconut, toasted

Steps:

In a bowl, combine the flour and sugar; cut in butter until crumbly.
Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
Fold in 1 cup whipped topping and spread over the crust.
In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
Spread over cream chsse mixture. Top with remaining whipped topping.
Sprinkle with coconut. Refrigerate overnight.

Nutrition Facts : Calories 409.8, Fat 25, SaturatedFat 16.6, Cholesterol 42, Sodium 333, Carbohydrate 42.8, Fiber 1.4, Sugar 28.4, Protein 5.1

COCONUT CREAM DESSERT

Coconut Cream Dessert image

Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
1/2 cup plus 2 tablespoons butter, melted
1/2 gallon vanilla ice cream, softened
1/2 cup 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 52mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY COCONUT DESSERT

Creamy Coconut Dessert image

Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups sweetened shredded coconut, divided

Steps:

In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. , In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.

Nutrition Facts :

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