COCONUT ROUNDS SNACK CAKE RECIPES
TRIPLE-COCONUT POKE SNACK CAKE | SOUTHERN LIVING
The perfect treat for coconut lovers.
Provided by Ann Taylor Pittman
Total Time 1 hours 50 minutes
Yield 1 (8-inch) cake
Number Of Ingredients 13
Steps:
- Prepare the Cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a spoon, make a well in center of mixture; pour coconut milk, oil, and vanilla into well. Crack egg into coconut milk mixture. Pierce egg using tip of a whisk, and lightly beat together. Whisk egg mixture into flour mixture in bowl to form a smooth batter.
- Spread batter evenly in prepared baking pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Remove from oven. Immediately poke holes all over Cake using blunt end of a skewer; spread sweetened condensed coconut milk evenly over Cake. Cool in pan 5 minutes. Using parchment paper overhang, lift from pan and transfer to a wire rack. Cool completely, about 1 hour.
- Prepare the Frosting: Wash and dry the bowl. Add whipping cream and salt; beat with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, about 3 minutes. Increase mixer speed to high; beat until stiff peaks form, about 2 minutes. Add sweetened condensed coconut milk; beat on medium speed until well combined, about 1 minute. Spread Frosting over cooled Cake, and sprinkle with coconut chips.
COCONUT CAKE RECIPE - PILLSBURY.COM
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
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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