COCONUT IN CAN RECIPES

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COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK



Coconut Macaroons Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT CAKE RECIPE - PILLSBURY.COM



Coconut Cake Recipe - Pillsbury.com image

This easy coconut cake recipe is bursting with the Coconut Cake's signature nutty, sweet flavor. This cake will make a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked coconut to finish it off. Keep it simple with yellow cake mix and everyday ingredients to make any coconut fan's dreams come true.

Provided by Pillsbury Kitchens

Total Time 8 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

1 box (15.25 oz) butter recipe yellow cake mix
1/3 cup butter, softened
3/4 cup canned coconut milk (not cream of coconut), stirred well
1/4 cup water
3 eggs
3 3/4 cups flaked coconut
1 1/3 cups sugar
1 1/4 cups sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Steps:

  • Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
  • In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
  • In medium bowl, mix 1 1/2 cups of the coconut, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; set aside.
  • Cut each cake horizontally into 2 layers. Spread 1/2 cup of the remaining coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
  • In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 560 , CarbohydrateContent 72 g, CholesterolContent 75 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 53 g, TransFatContent 0 g

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