ORANGE COCONUT CAKE RECIPE

ORANGE COCONUT CAKE RECIPE

  ...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 !

white-coconut-cake.

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 !

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 !