COCONUT CREAM CAKE FROM SCRATCH RECIPES

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COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROS…



Coconut Cream Poke Cake with Coconut Whipped Cream Fros… image

This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!

Provided by Michaela Kenkel

Total Time 6 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 17

Cake:
1 box of white cake mix
1 3.4 ounce box of instant vanilla pudding
1 1/4 cup milk
1/3 cup oil
3 egg whites
1 teaspoon coconut extract
"Poke" Cream:
1- 15 ounce can coconut cream
1- 14 ounce can sweetened condensed milk
Frosting:
1- 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
2 1/2 cups shredded sweetened coconut

Steps:

  • Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
  • In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
  • Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
  • Combine ingredients for cream and set aside.
  • While cakes are warm poke holes all over with a large fork or skewer.
  • Pour cream mixture over the top of the cakes.
  • Place in the refrigerator for about 5 hours, or overnight is even better.
  • To make the frosting, cream together cream cheese, sugar and extracts until smooth.
  • Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
  • To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
  • Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
  • Place the second layer on top, frost, and top with remaining coconut.

Nutrition Facts : Calories 528 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 65 milligrams cholesterol, FatContent 33 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 20 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

SOUR CREAM COCONUT CAKE RECIPE - TASTE OF SOUTHERN



Sour Cream Coconut Cake Recipe - Taste of Southern image

Super moist coconut cake that takes 5 days to complete, but so worth the wait.

Provided by Steve Gordon

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 4

2 pkgs, 12 oz Frozen Coconut, thawed
2 cups Sour Cream
2 cups Granulated Sugar
1 box Yellow or White Cake Mix (with needed ingredients to make the layers)

Steps:

  • Prepare the frosting first.
  • Place the thawed coconut in a large mixing bowl.
  • Add the sour cream.
  • Add the sugar.
  • Mix everything together until fully combined.
  • Cover the bowl. Refrigerate overnight.
  • Next day: Prepare cake layers according to package directions.
  • Let cake layers completely cool before assembling the cake.
  • When ready, remove frosting from refrigerator and stir well once again.
  • Assemble your cake, adding frosting between layers and on top, but not on sides.
  • Place assembled cake in a covered cake plate that is air tight.
  • Refrigerate the cake for four days before serving.
  • Enjoy!

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