COCONUT CAKE INGREDIENTS RECIPES
COCONUT CAKE RECIPES - BBC GOOD FOOD
Get a taste of the tropics with our tasty coconut cakes. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more.
Provided by Good Food team
Number Of Ingredients 1
COCONUT CREAM CAKE I RECIPE | ALLRECIPES
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 White Cake From a Mix
Total Time 8 hours 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 10
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, CarbohydrateContent 36.6 g, CholesterolContent 42.4 mg, FatContent 14.6 g, FiberContent 0.5 g, ProteinContent 3.5 g, SaturatedFatContent 7.5 g, SodiumContent 189.6 mg, SugarContent 30.6 g
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GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIP…
Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
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- Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
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- 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.
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Total Time 1 hours 10 minutes
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- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
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Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
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Reviews 4.8
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Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.
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Although it's ridiculously big! So to save $ and calories, I've cut the cake ingredients in half (made 3 - 9"rounds) and only made 1/4 the filling recipe (because it makes way too much as is, unless you like more filling than cake). The shorter cake only needs 1c toasted coconut …
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As you said, coconut cream is much thicker, so it would be better to add some water to balance the ingredients, I guess. Otherwise your cake could be too thick. But if you add some boiled red beans, you don't need to add any extra water to balance the thickness of coconut …
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Although it's ridiculously big! So to save $ and calories, I've cut the cake ingredients in half (made 3 - 9"rounds) and only made 1/4 the filling recipe (because it makes way too much as is, unless you like more filling than cake). The shorter cake only needs 1c toasted coconut …
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