COCONUT CAKE RECIPES
Try this great coconut cake recipe....
COCONUT RECIPE INGREDIENTS
1/2 cup butter
1 cup sugar
2 eggs
2/3 cup flaked coconut
1 1/2 cups self-rising flour, sifted
1 cup sour cream
1/3 cup cream
For the Icing:
2 cups shredded coconut
2 egg whites
1/2 cup confectioners' sugar, sifted
COCONUT RECIPE INSTRUCTIONS
FOR THE CAKE: First of all preheat the oven to 350 degrees F. And then butter an 9-inch round springform pan and line the base with parchment or waxed (greaseproof) paper. Cream the butter and sugar in a bowl until light and fluffy.
Next is to add the eggs, one at a time, beating well after each addition. And then stir in a little of the coconut, flour, sour cream, and cream, then stir in a little more of each ingredient. Repeat until all ingredients are used and the mixture is smooth.
Pour the mixture into the prepared pan. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
FOR THE ICING: Combine the coconut and egg whites in a bowl, mixing well. Add the sugar in batches, stirring well after each addition. Cover the top of the cake with the icing and serve. This great coconut recipe is ready to serve.... Enjoy the coconut cake ! Nice !
3/4 cup plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 1/3 cups mashed ripe banana
2 1/2 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
For Custard:
3/4 cup plus 1 tablespoon unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
For Assembly:
3 bananas, peeled and sliced
1/4 cup lemon juice
2 tablespoons sugar
1 cup unsweetened flaked or shredded dried coconut, toasted
COCONUT RECIPE INSTRUCTIONS
FOR CAKE: First of all preheat an oven to 350 degrees. And then butter and flour two 9-inch round cake pans. Next is to make the cake, in a large bowl and using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 10 minutes. And then beat in the eggs, one at a time. Continue beating until very light and fluffy, about 10 minutes longer. Mix in the buttermilk and
mashed banana.
Next in a separate bowl, sift together the flour, baking powder, salt and baking soda. And then add the flour mixture to the butter mixture and beat on low speed just until moistened. Increase the speed to medium and beat for 1 minute. Then, using a wooden spoon, fold in the pecans.Pour the batter into the prepared pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-35 minutes. Transfer to racks and let cool in pans for 5 minutes, then invert the cakes onto the racks to cool completely.
FOR CUSTARD: Line a rimmed baking sheet with parchment paper or plastic wrap and set aside. In a heavy saucepan, combine the coconut milk and whole milk and bring to a boil. Remove from the heat and set aside. In a bowl, stir together the sugar and cornstarch. Add the eggs yolks and stir briskly until blended.
Whisk half of the hot milk into the sugar-yolk mixture to temper it, then whisk the sugar-yolk mixture into the remaining hot milk in the saucepan. Place over medium heat and cook, stirring constantly, until smooth and thick, 3-4 minutes. Spread the custard on the prepared baking sheet; cover with a sheet of parchment paper or plastic wrap to prevent a skin from forming. Refrigerate until cool. Preheat an oven to 350 degrees.
TO ASSEMBLE: In a bowl, toss the banana slices with the lemon juice and sugar. Trim the top of a cake layer so that it is level and place on a serving plate. Spread with a thin layer of the custard, arrange the banana slices on top, and then spread a thin layer of custard over the bananas. Place the second cake layer on top, bottom down, and spread the top with the remaining custard. Garnish with the coconut, mounding it on top. Serve at once or cover and refrigerate for up to 24 hours. What a nice taste of coconut cake...Enjoy it !
...a great coconut cake recipe to try ! nice one !
INGREDIENTS
1 box orange cake mix
1 (3 oz.) pkg. orange Jello
1 c. water
2 tsp. orange extract
1/2 c. oil
2 eggs
2 tsp. vanilla
1 (12 oz.) sour cream
2 c. sugar
1 (12 oz.) frozen coconut, thawed
1/3 c. undiluted orange juice
1 (13 oz.) Cool Whip
1 (4 oz.) flake coconut
INSTRUCTIONS
First of all Mix cake mix, Jello, water, 1 teaspoon extract, oil, and eggs. Andthen Add 1 teaspoon vanilla. Next Pour into 3 (9 inch) greased and floured pans.
Bake at 350 degrees until done. Cool 5 minutes. Turn onto racks to cool.
FILLING: Mix sour cream, sugar, 1 teaspoon vanilla. Add frozen coconut, juice, and 1 teaspoon extract.
ICING: Reserve 1 cup of filling and mix with Cool Whip. Also mix with flake coconut.Cover first two layers with filling. Sprinkle each layer with small amount of coconut. Cover entire cake with icing. Use remainder of flake coconut over cake. Refrigerate. The coconut cake recipe is ready to serve...enjoy it !
Coconut & Raspberry Cupcakes Another great coconut cake recipe combined with raspberry....mmm COCONUT RECIPE INGREDIENTS
4 eggs
2/3 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter, melted
1/4 cup raspberry preserves
Confectioners' sugar, for dusting
COCONUT RECIPE INSTRUCTIONS Preheat the oven to 425 degrees F.Butter 3 cupcake or mini (1 1/2-2 tablespoon capacity) muffin pans or fit with paper liners. If you do not have enough pans, the cakes may be cooked in batches instead.In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon. Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut. Fold in the melted butter, then chill in the refrigerator for 25 minutes. Place 2 teaspoons of the batter into the prepared molds, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full. Bake for 5 minutes, reduce the heat to 400 degrees F and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely. Dust with the sugar and serve.... nice combination and taste...Enjoy the coconut recipe of cupcakes ! Coconut recipes: pineapple-coconut-cake
COCONUT GLAZED COCKTAIL FRUIT CAKE COCONUT RECIPES INGREDIENTS Cake Batter:
1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour
Coconut Glaze:
1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut
COCONUT RECIPES INSTRUCTIONS Preheat oven at 350°F. Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside. In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done. Remove cake from the oven and allow to cool while the glaze is prepared.
Making the Glaze:
Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake...enjoy the coconut fruit cake recipe ! Coconut recipes: banana-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
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
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
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
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 ...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 !
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 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 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 ... 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 !
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.
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 !
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....!
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 !
