Coastal Coconut Cream Cake Recipes

CREAM OF COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
• To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

COCONUT CREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

COASTAL COCONUT CREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

COCONUT LIME CAKE

Steps:

• For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 5 to 10 minutes and turn out. For the Lime Simple SyrupIn a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. You will likely have leftover syrup. For the Lime Curd FillingCombine sugar and cornstarch in a small saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. The mixture will thicken slightly. Remove the pan from the heat and stir in the butter, lime juice and lime zest. Cool before using, the curd will become thicker as it cools in the refrigerator. Can be covered and refrigerated for 5 days. *Note that we sprinkled the top of the curd with some flaked coconut. For the Coconut Cream Cheese FrostingAdd the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extracts Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency. Assembly Place the first layer on a cake base or pedestal. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Pipe a ring of the frosting about 1/4 inch from the edge of the cake. Fill inside of the dam with the lime curd filling and sprinkle with coconut. Add the next layer and repeat. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. I used a large french piping tip (8B) to pipe stars around the top edge of the cake. *Note that you may need to brush away coconut in the spots where you will pipe your stars as it is difficult to make it adhere otherwise. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake.

COASTAL COCONUT CREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.