COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories DessertsCakesCake Mix Cake RecipesWhite Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
- Ingredients
1 (18.25 ounce) package white cake mix |
3 eggs |
⅓ cup vegetable oil |
1 cup water |
½ teaspoon coconut extract |
1 (14 ounce) can sweetened cream of coconut |
1 (14 ounce) can sweetened condensed milk |
1 cup heavy whipping cream |
1 tablespoon white sugar |
1 cup flaked coconut |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT CREAM CAKE
Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 9
- Ingredients
1 package white cake mix (regular size) |
3 large egg whites, room temperature |
1-1/4 cups water |
1/3 cup sweetened shredded coconut |
1 can (14 ounces) fat-free sweetened condensed milk |
1 teaspoon coconut extract |
TOPPING: |
1-1/2 cups reduced-fat whipped topping |
1/3 cup sweetened shredded coconut, toasted |
Steps:
- Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.
Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COASTAL COCONUT CREAM CAKE
This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 25
- Ingredients
1 cup butter, softened |
2 cups sugar |
4 large eggs, room temperature |
1-1/2 teaspoons coconut extract |
3 cups all-purpose flour |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup canned coconut milk |
1/2 cup cream of coconut |
1/4 cup sweetened shredded coconut |
FILLING: |
1 cup sugar |
6 tablespoons cornstarch |
1 can (20 ounces) unsweetened crushed pineapple, undrained |
2 tablespoons butter |
FROSTING: |
3-3/4 cups confectioners' sugar |
1 cup shortening |
1/2 cup butter, softened |
1-1/2 teaspoons meringue powder |
3/4 teaspoon coconut extract |
1/4 teaspoon salt |
2 to 3 tablespoons canned coconut milk |
2 cups sweetened shredded coconut, toasted |
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 788 calories, Fat 41g fat (23g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 103g carbohydrate (81g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT CREAM YUMMY CAKE
"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." - Angela Renae Fox, Gober, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
- Ingredients
6 large egg whites |
3/4 cup butter, softened |
1-1/3 cups sugar |
1 cup coconut milk |
1/2 cup 2% milk |
2 teaspoons vanilla extract |
2-1/4 cups cake flour |
2-1/2 teaspoons baking powder |
1 teaspoon salt |
SYRUP: |
1 can (13.66 ounces) coconut milk |
1 can (14 ounces) sweetened condensed milk |
TOPPING: |
1-1/2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
1/4 teaspoon vanilla extract |
Sweetened shredded coconut |
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,
Nutrition Facts : Calories 491 calories, Fat 29g fat (21g saturated fat), Cholesterol 66mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
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