COCONUT CAKE FOR EASTER RECIPES

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COCONUT EASTER CAKE RECIPE | ALLRECIPES



Coconut Easter Cake Recipe | Allrecipes image

An Easter favorite that my Grandmother made every year and I recreated. Three layers with coconut frosting and a little bird's nest on the top for a fun spring cake! Use your choice of yellow or white cake mix.

Provided by BeachPeach

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Layer Cake

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 3-layer cake

Number Of Ingredients 13

1 (18.25 ounce) box yellow cake mix
1 cup water
? cup vegetable oil
3 eggs
1 teaspoon coconut extract
1 cup butter at room temperature
6 cups confectioners' sugar
2?½ teaspoons coconut extract
6 tablespoons heavy whipping cream
2 cups sweetened flaked coconut, or as needed - divided
2 drops green food coloring
½ teaspoon water
5 jelly beans in assorted colors, or as desired

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour three 8-inch round cake pans.
  • Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes.
  • Pour batter evenly into the prepared cake pans.
  • Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes.
  • Let cakes cool in pans for 10 minutes; remove cakes from pans to finish cooling on racks, at least 30 minutes.
  • Beat butter with an electric mixer on low in a large bowl until creamy and smooth. Beat in 2 1/2 teaspoons coconut extract.
  • Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy.
  • With a long serrated knife, level the tops of the 3 cakes. Place 1 cake onto a serving platter; frost the top of the cake with about 1/4 of the frosting. Sprinkle with about 1/3 cup flaked coconut.
  • Place second cake layer on top of the first, and frost and sprinkle with coconut as before. Place third layer on top of the second; frost top and sides with remaining frosting. Lightly press 1/3 cup of coconut evenly into sides of cake.
  • Place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. Shake and press bag to mix food coloring with coconut, tinting it light green. Remove to paper towel to dry.
  • Spread the green coconut over the top of the cake; place colored jelly beans in the middle and press lightly to secure.

Nutrition Facts : Calories 727 calories, CarbohydrateContent 104.1 g, CholesterolContent 98.2 mg, FatContent 33.9 g, FiberContent 1.7 g, ProteinContent 4.2 g, SaturatedFatContent 16.8 g, SodiumContent 449.4 mg, SugarContent 85.7 g

INCREDIBLE COCONUT CAKE RECIPE: HOW TO MAKE IT



Incredible Coconut Cake Recipe: How to Make It image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. —Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 85g carbohydrate (64g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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