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Saturday, December 13, 2008

PINEAPPLE COCONUT CAKE













PINEAPPLE COCONUT CAKE .... a great coconut cake recipe to try !

INGREDIENTS
  • 1 yellow or white cake mix
  • 2 whole eggs & 1 egg white
  • 1 lg. can crushed pineapple with syrup
  • 1/2 c. brown sugar
  • 1 c. pecans, chopped (optional)
INSTRUCTIONS
Beat together cake mix, pineapple and eggs. Pour into greased 9 x 13 inch pan. Sprinkle brown sugar and pecans on top. Bake at 325 degrees for 45 minutes. While cake is baking, prepare frosting.

FROSTING:
  • 3/4 c. sugar
  • 1 stick butter
  • 1 sm. can evaporated milk
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 c. flaked coconut
Combine first 4 ingredients in saucepan and boil slowly 5 minutes. Remove and add vanilla and coconut. Pour over cake while both are hot. The coconut cake recipe is ready to serve...amazing ! Enjoy !

coconut-raspberry-cupcakes

MOIST AND CREAMY COCONUT CAKE

MOIST AND CREAMY COCONUT CAKE ..a nice coconut cake recipe !

INGREDIENTS
  • 1 pkg. yellow cake mix
  • 1 1/2 c. milk
  • 1/2 c. sugar
  • 2 c. coconut
  • 3 1/2 c. (8 oz.) Cool Whip
INSTRUCTIONS
Prepare cake according to directions in a 13x9 pan. Cool 15 minutes.
Poke 100 holes in cake with fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to boil. Reduce heat and simmer 1 minute. Carefully spoon over cake allowing it to soak in. Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake. Sprinkle with rest of coconut. Chill overnight. Keep in refrigerator. The coconut cake recipe is ready to serve....enjoy !
fresh-coconut-cake-frosting

ICEBOX COCONUT CAKE

ICEBOX COCONUT CAKE ...a nice coconut cake recipe to try !

INGREDIENTS
  • 1 box white cake mix
  • 1 (15 oz.) can cream of coconut
  • 1 can angel flake coconut (can be frozen)
  • 1 can sweetened condensed milk
  • 1 (9 oz.) container whipped topping
INSTRUCTIONS
Mix cake mix according to package directions; bake in a 9 x 13 inch pan at 350 degrees for 30-40 minutes. Punch holes with toothpick all over surface of warm cake. Mix cream of coconut and condensed milk together. Spoon over cake. Sprinkle with coconut. Spread whipped topping over cake (or reverse and top first with whipped topping, then coconut). Keep refrigerated. The coconut cake recipe is ready to serve....enjoy the cake !
moist-and-creamy-coconut-cake

HEAVENLY COCONUT CAKE

HEAVENLY COCONUT CAKE RECIPES....try it out !

INGREDIENTS
  • 1 box yellow cake mix
  • 1 sm. box instant pudding (vanilla)
  • 1/2 c. cooking oil
  • 1 tsp. vanilla (optional)
  • 1/3 c. flaked coconut
  • 4 eggs
  • 1/2 c. water
  • 1/2 c. cream of coconut
  • 1/2 c. walnuts
SAUCE:
  • 4 oz. butter
  • 1/3 c. sugar
  • 2 tbsp. cream of coconut
INSTRUCTIONS
Beat 2 minutes cake mix, pudding, eggs, water, oil, cream of coconut and vanilla. Sprinkle nuts and coconut in greased floured tube pan.
Pour the batter into the pan. Bake about 1 hour in oven preheated to 325 degrees.
Remove cake and punch holes in hot cake. Pour half of sauce over cake. Let cake cool; turn onto rack and pour on remaining sauce.
Sprinkle with coconut. The coconut cake recipe is ready to serve....nice one !

COCONUT SAUCE: Boil butter, sugar and water for 1 minute. Remove from heat and mix in cream of coconut.
icebox-coconut-cake recipe

SWEET RICE CAKE WITH COCONUT

SWEET RICE CAKE WITH COCONUT

INGREDIENTS
  • 2 eggs
  • 1 box sweet rice flour
  • 1/2 c. butter
  • 2 1/2 c. milk
  • 1 tbsp. baking powder
  • 1 tsp. vanilla
  • 1 1/4 c. sugar
  • 1 c. coconut, shredded or flakes
INSTRUCTIONS
Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares. The coconut cake is ready .....

ITALIAN COCONUT CAKE

ITALIAN COCONUT CAKE ...a nice coconut cake recipe to try ! Great !

INGREDIENTS
Preheat oven to 350°F. Remove eggs and butter from refrigerator 20 minutes before using. Separate 5 eggs.

Cream together:
  • 2 cups sugar
  • 2 sticks butter
  • 5 egg yolks
Add:
  • 2 cups flour, sifted
  • 2 cups coconut
  • 1 teaspoon baking soda
  • 1 teaspoon coconut extract, coconut rum or strega
  • 1 cup buttermilk

INSTRUCTIONS
Mix well. In a clean bowl, beat the 5 egg whites until they hold soft peaks and fold gently into the mixed ingredients.
Stir in:
1/2 cup finely chopped pistachios, almonds or macadamia nuts.
Bake at 350°F for 30 minutes. Use two greased and lightly floured 9 inch pans.

INGREDIENTS
FROSTING:
  • 1 (8 oz.) pkg. cream cheese
  • 1 stick butter
  • 1 box powdered sugar
  • 1 cup flaked coconut
  • 1 teaspoon vanilla
Cream together. Spread on cake when cooled. The coconut cake recipe is ready to serve.....enjoy !

COCONUT CAKE RECIPE DELUXE









COCONUT CAKE RECIPE DELUXE


INGREDIENTS
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. coconut flavoring
  • 3 c. sifted cake flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 c. milk
  • 1/3 c. plus
  • 3 tbsp. coconut
Cream butter; add sugar gradually, creaming until light. Add eggs, vanilla and coconut flavoring; beat until fluffy.
Sift together flour, baking powder and salt; add dry ingredients to creamed mixture alternately with milk, beating after each addition.
Beat 1 minute. Stir coconut into batter. Pour batter into two greased and lightly floured 9 x 1 1/2 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, then remove from pans and continue cooling. Makes 12-16 servings.

GOLDEN BUTTER FROSTING:
  • 1/2 c. (1 stick) butter, softened
  • 1 egg yolk
  • 2 tbsp. buttermilk or milk
  • 1/2 tsp. vanilla
  • 3 c. sifted confectioners' sugar
  • Coconut (for top and sides of frosted cake)
Place first 5 ingredients in small mixing bowl in order listed.
Blend together with electric mixer, beating at medium speed for 3 minutes. If frosting is too soft, beat in a little extra sifted confectioners' sugar to obtain desired spreading consistency.
Spread frosting on cooled cake, then sprinkle frosted cake with coconut. Frosts tops and sides of two 8 or 9-inch layers, or top of a 9x13 inch cake. The coconut cake recipe is ready...enjoy !

PINA COLADA COCONUT CAKE

PINA COLADA COCONUT CAKE
A nice coconut cake recipe to try !
COCONUT CAKE RECIPE INGREDIENTS
  • 18 1/2 ounces white cake mix
  • 3/4 cup pina colada mixer
  • 2 cups sour cream
  • 2 cups powdered sugar
  • 8 ounces Cool Whip, thawed
  • 7 ounces coconut, grated
COCONUT CAKE INSTRUCTIONS
Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water.
Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator. The coconut cake recipe is ready to serve...enjoy the coconut cake !

POUND CAKE WITH COCONUT ICING

POUND CAKE WITH COCONUT ICING
A nice coconut cake recipe to try !
INGREDIENTS
  • 2 Estee brand white cake mixes
  • 1 lg. sugar free vanilla instant pudding mix
  • 1 c. water
  • 4 eggs
  • 1/3 c. oil
  • Dash of salt
INSTRUCTIONS
Mix all together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 1 hour.
  • 1/2 cup flaked, unsweetened coconut
  • 1 recipe [low calorie frosting]
  • 1/2 teaspoon coconut extract
Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired. The coconut cake recipe is ready to serve...enjoy !

COCONUT CLOUD CAKE

COCONUT CLOUD CAKE ... a great coconut cake recipe to try ! Nice !

INGREDIENTS
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 3 eggs, separated
  • 2 1/2 cups sifted flour
  • 4 tsp. of baking powder
  • 1/4 teaspoon salt
  • 1 tsp. lemon or almond extract
INSTRUCTIONS
Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.
In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.
When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut. The coconut cake recipe is ready to serve...great taste ! Enjoy !

white-coconut-cake.

Friday, November 28, 2008

FRESH COCONUT POUND CAKE RECIPE

FRESH COCONUT POUND CAKE RECIPE
A nice coconut cake recipe to try !
INGREDIENTS
  • 1 c. Crisco
  • 1 3/4 sticks butter
  • 2 2/3 c. sugar
  • 8 eggs
  • 3 1/2 c. plain flour
  • 1/2 tsp. cream of tartar
  • 1 tsp. butternut flavoring
  • 2 c. frozen or fresh grated coconut

INSTRUCTIONS
Mix as any other pound cake. Bake 1 1/2 hours or longer at 300 degrees. The coconut cake recipe is ready to serve....enjoy the cake !

FRESH COCONUT CAKE FROSTING

FRESH COCONUT CAKE FROSTING

INGREDIENTS
  • 8 oz. sour cream
  • 1 tsp. vanilla
  • 2 pkgs. fresh frozen coconut
  • 1 c. sugar

INSTRUCTIONS
Stir together all ingredients and pour over prepared and baked white cake (9x13x2). Refrigerate and the coconut cake recipe is ready to serve cold.

PLAIN WHITE CAKE FRESH COCONUT CAKE

PLAIN WHITE CAKE FRESH COCONUT CAKE RECIPE

INGREDIENTS
Beat until very stiff 7 egg whites. Cream 2 cups sugar and 1 cup Crisco. Add 2/3 cup milk and egg whites. Gradually add 3 cups of sifted flour and 1 teaspoon baking powder. Add 1 tablespoon vanilla.

INSTRUCTIONS
Pour into 4 or 5 round 9-inch cake pans greased and floured. Bake at 325 degrees for about 20-25 minutes or until done.

ICING FOR FRESH COCONUT CAKE:

Mix 8 ounces sour cream, 9 ounces Cool Whip and 1 1/2 cups sugar together and let sit in refrigerator for several hours. Spread between layer above with 12 ounces or more frozen or fresh coconut. Sprinkle coconut on top and outside of cake. The coconut cake recipe is ready to serve..great ! Nice one !

FRESH COCONUT CAKE

Try this great coconut cake recipe....the FRESH COCONUT CAKE

INGREDIENTS
  • 1 box white cake mix (pudding already in mix)
  • 2 tbsp. coconut flavoring
  • 1 c. fresh coconut, coconut
Mix cake according to box directions and add coconut flavoring and the fresh grated coconut. Bake.

ICING:
  • Milk of coconut
  • 1 c. sugar
  • 1 tsp. coconut flavoring

INSTRUCTIONS
Mix ingredients in a saucepan and bring to a boil. When it gets a syrup texture (approximately 5 minutes), remove from heat. Spoon over cake evenly after it is removed from the oven. Sprinkle with fresh grated coconut. Sides of cake may be iced with the cream cheese filling below.

CREAM CHEESE FILLING;
  • 2 tbsp. butter
  • 1 c. 10X sugar
  • 1 (8 oz.) pkg. cream cheese
  • 1 tsp. vanilla
Mix above ingredients until smooth. This nice coconut cake receipe is ready to serve...enjoy the cake ! Nice....!

coconut-sour-cream-cake.

Sunday, August 10, 2008

Buttermilk Coconut Cake








Try this great coconut cake recipe....a nice one..!

INGREDIENTS:
  • 4 eggs, beaten
  • 2 cups sugar
  • 1 cup buttermilk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Crisco oil
  • 1 1/2 cup coconut
  • 1 1/2 teaspoon coconut flavoring
INSTRUCTIONS
Mix well together and pour into a greased Bundt pan. Bake at 325 degrees for 45 minutes or until a toothpick comes out clean.

TOPPING: Boil together 1 cup sugar and 1/2 cup water for 5 minutes. Add 1 teaspoon of coconut flavoring. Pour over hot cake and leave for 10 minutes before removing from pan. Serve with whipped cream if desired. The coconut cake recipe is ready to serve...amazing ! Enjoy the cake !

coconut-chiffon-cake.

Pineapple Coconut Cake








Try this pineapple coconut cake recipe....a nice one !

INGREDIENTS:
  • 1 can (16 oz size) crushed pineapple
  • 1 cup flaked coconut
  • 2 packages (8 oz size) cream cheese, softened
  • 1 container (16 oz size) whipped topping
  • 1 baked round angel food cake
  • Sliced Maraschino cherries for decoration.
INSTRUCTIONS:

Slice the angel food cake horizontally into three layers. Set aside.Drain pineapple, reserving the liquid. Lightly brush the pineapple juice on the bottom and middle layers of the cake.
Beat cream cheese until fluffy. Gently fold in the whipped topping, then the drained, crushed pineapple and coconut.Spread one third of the filling on the bottom layer, place the second layer of the cake on top of that. Spread the next third of the filling on top of the second layer, then top with the remaining layer; spread the remaining third of topping on top of third layer.

Decorate with sliced Maraschino cherries, if desired. Chill cake in the refrigerator.Note: Cake can be made fat free by using fat-free cream cheese. Carbs can be reduced by using a sugar-free angel food cake and no sugar added coconut with pineapple canned in juice. Fast,
simple and makes a lovely presentation. ... try this coconut cake recipe. Great taste...! Enjoy it !

coconut-cup-cakes.

White Coconut Cake

This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired. Recommended coconut cake recipe...

INGREDIENTS:

* 3 cups sifted flour
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup shortening
* 1/2 cup butter
* 2 cups sugar, divided
* 1 1/3 cups coconut milk (if using fresh coconut milk, add

regular milk to make 1 1/3 cups)
* 1 teaspoon vanilla
* 1 teaspoon almond extract
* 1/3 cup coconut, optional
* 5 egg whites

INSTRUCTIONS:
Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup
fresh coconut to the batter. Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper. Bake in a preheated 350° oven for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting (below) or Fluffy White Frosting, then sprinkle with coconut.

Quick Creamy Frosting:

* 3 egg whites (this is uncooked, so use equivalent Just Whites)
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 4 cups confectioners sugar
* 2 tablespoons soft butter

Reconstitute and beat egg whites according to package directions until foamy; add salt and vanilla. Gradually add sugar, beating constantly. Add butter, beating thoroughly. Add more sugar, if necessary. The coconut cake is now ready....Nice !

coconut-cloud-cake.

Coconut Sour Cream Cake

One of my favorite coconut cakes - perfect for great occasions.
Ingredients:

* 1 cake mix, butter flavor, about 18 1/2 ounces
* 2 cups granulated sugar
* 2 cups sour cream
* 1 package (12 ounces) frozen coconut, thawed
* 1 1/2 cups whipped topping

Preparation:
Directions for coconut cake. Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.Combine sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator. This great cake is ready...

Angel Coconut Cake

Try this Angel Coconut Cake recipe....a must !
Ingredients:

* 6 tablespoons butter
* 2/3 cup brown sugar
* 2 tablespoons water
* 1 cup toasted coconut*
* 1 1/4 cups sifted cake flour
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1/4 cup butter
* 1 egg, well beaten
* 1/2 cup milk
* 1 teaspoon vanilla extract

Preparation:
In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside.

Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake is done.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes..... the cake is ready to swirl you...great taste

Coconut Caramel Cake

Another great coconut caramel cake recipe to try..
Ingredients:

* 6 tablespoons butter
* 2/3 cup brown sugar
* 2 tablespoons water
* 1 cup toasted coconut*
* 1 1/4 cups sifted cake flour
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1/4 cup butter
* 1 egg, well beaten
* 1/2 cup milk
* 1 teaspoon vanilla extract

Preparation:
In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside.Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake
is done.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

The coconut caramel cake is ready to serve...

Coconut Chiffon Cake

A delicate light-textured cake. Try this amazing coconut cake chiffon with cranberry....

RECIPE INGREDIENTS
  • 1 cup flaked sweetened coconut (about 3 ounces)
  • 2 cups sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 1/2 teaspoons vanilla extract
  • 7 large egg yolks
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • Fresh cranberries (optional)
  • Fresh mint (optional)
  • Other necessary recipes:
  • Coconut-Cranberry Sorbet

DIRECTIONS
Position rack in bottom third of oven and preheat to 325 degrees F. Blend coconut and 1/4 cup sugar in processor until coconut is finely chopped.Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add coconut milk, oil, lemon juice and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture.Transfer batter to 10x4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake
hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired. This amazing coconut cake is ready to serve.....

Coconut Cup Cakes

Great coconut cakes recipes...try !
RECIPE INGREDIENTS
  • 4 eggs
  • 2/3 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut
  • 8 tablespoons unsalted butter, melted
DIRECTIONS
Grease two 12-cup cupcake pans, or fit the cups with paper liners.Combine the eggs and sugar in a large bowl. Beat until the mixture is thick and pale, and forms a ribbon. Sift the flour with the baking powder and fold into the egg mixture alternately with the coconut, folding in the melted butter with the last batch. Chill for 25 minutes, or until the mixture thickens slightly. Meanwhile, preheat oven to 450 degrees F. Divide the mixture among the cupcake pans, filling them two-thirds full. Bake for 5 minutes. Reduce the oven temperature to 400 degrees F and bake for 5-7 minutes, or until risen and golden. Remove from oven and cool. The coconut cake is ready to serve...