SNOWMAN COCONUT CAKE
Let it snow, let it snow, let it snow--especially when it's fresh, sweet coconut falling on a moist cake covered with all sorts of candy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for two 8- or 9-inch round pans.
- Cover 18x10-inch tray or cardboard with foil. To make ice skates, attach candy cane to each cone using melted candy coating; let stand until set. Arrange cake rounds with sides touching on tray. Frost with frosting. Sprinkle with coconut, pressing gently so it stays on frosting.
- Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf. Place cookie on each side of head for earmuffs; attach with shoestring licorice. Arrange pretzel rods for arms and cones for ice skates. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 27 g, TransFat 1 1/2 g
COCONUT CAKE WITH PINEAPPLE FILLING
A from-scratch coconut cake with a fruity pineapple filling.
Provided by Sandi R.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
- Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
- Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
- Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
- Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.
Nutrition Facts : Calories 669 calories, Carbohydrate 92.2 g, Cholesterol 61.6 mg, Fat 32.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 16.5 g, Sodium 135.9 mg, Sugar 73 g
SNOWY COCONUT CAKE WITH PINEAPPLE LIME CREAM CHEESE FILLING
I love to bake cakes for friends and co-workers. In searching for something different to fulfill a request for "something tropical", I ran across this at Ladies' Home Journal.
Provided by Pinay0618
Categories Dessert
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Make cake: Preheat oven to 325°F and line the bottom of 2 buttered 9x2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Whisk together cream of coconut, milk, and extracts in a bowl.
- Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well. On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
- Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
- Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth. Slowly beat in confectioners' sugar on low speed until smooth for frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
- Place 1 cake layer on a serving platter and spread top evenly with filling. Refrigerate until firm, about 20 minutes. Top with second layer, then spread top and sides with frosting. Chill cake until frosting is slightly firm. Coat top and sides of cake evenly with coconut flakes. Makes 8 to 10 servings.
Nutrition Facts : Calories 926.4, Fat 56, SaturatedFat 37.5, Cholesterol 165.7, Sodium 535.4, Carbohydrate 99.6, Fiber 2.1, Sugar 64.6, Protein 10.2
SNOWY COCONUT CAKE
Thanks to the coconut flavor, this cake will whisk you away to a warmer, tropical climate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees, with rack in lower third. Sift together flour and 1/2 cup sugar into a bowl. Sift again.
- Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and extract; beat until soft peaks form. With mixer running, gradually add remaining cup sugar. Raise speed to medium-high; beat until stiff peaks form.
- Gently transfer egg-white mixture to a large, shallow bowl; sprinkle one-third of the flour mixture over top. Using a large whisk, gently fold flour mixture into batter. Sprinkle remaining flour mixture over whites in two batches; fold until combined (do not overmix). Transfer batter to a 10-inch tube pan with a removable bottom; run a knife through batter to eliminate air bubbles. Smooth top.
- Bake until a cake tester comes out clean and top is springy to the touch, 45 to 50 minutes. If pan has legs, invert and stand it on them. (Alternatively, invert pan over a narrow-necked heavy bottle.) Let cake cool completely, 1 1/2 to 2 hours.
- Run a knife around edges of cake; lift out of pan. Using a serrated knife, cut cake in half horizontally; place bottom on a serving platter. Spread 2 cups coconut cream on bottom layer; set other half on top, and coat with remaining coconut cream. Top cake with coconut. Refrigerate at least 1 hour and up to 3 hours.
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
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