CREAM DE COCONUT RECIPES

COCONUT CREAM CAKE II RECIPE | ALLRECIPES

Coconut Cream Cake II Recipe | Allrecipes image

This recipe is really moist and wonderful in flavor. It's our favorite!

Provided by Linda Easley

Categories White Cake From a Mix

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package white cake mix
¼ cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can sweetened cream of coconut
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Nutrition Facts : Calories 293.2 calories, CarbohydrateContent 42.5 g, CholesterolContent 37.7 mg, FatContent 12.9 g, FiberContent 0.5 g, ProteinContent 3 g, SaturatedFatContent 6.4 g, SodiumContent 195.1 mg, SugarContent 35.9 g

COCONUT CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK

Coconut Cupcakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 2 hours 5 minutes

Prep Time 1 hours 0 minutes

Cook Time 35 minutes

Yield 18 to 20 cupcakes

Number Of Ingredients 16

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
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 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

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