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...