COCONUT CAKE RECIPE WITH COCONUT CREAM RECIPES

Name: Coconut Cake
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 55 min
Yield: 10 to 12 servings
Cuisine: american
Ingredients: 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans; 2 cups sugar; 5 extra-large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 teaspoons pure almond extract; 3 cups all-purpose flour, plus more for dusting the pans; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup milk; 4 ounces sweetened shredded coconut; 1 pound cream cheese, at room temperature; 1/2 pound (2 sticks) unsalted butter, at room temperature; 3/4 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; 1 pound confectioners' sugar, sifted; 6 ounces sweetened shredded coconut

COCONUT CAKE RECIPE | INA GARTEN | FOOD NETWORK

Coconut Cake Recipe | Ina Garten | Food Network image

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.

Provided by Ina Garten

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Steps:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

COCONUT CREAM CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Coconut Cream Cake Recipe: How to Make It - Taste of Home image

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

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

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, FatContent 4g fat (3g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 44g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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