Coco Loco Coconut Cake Recipes

COCO LOCO (COLOMBIAN COCONUT COCKTAIL)

Steps:

• Place all the ingredients, except the ice and lime slices, in a blender, and blend for a few seconds, or until smooth.
• Pour into a glass or a fresh coconut. Garnish with a lime slice and serve immediately.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

PIñA COLADA CAKE

Steps:

• Prepare cake mix according to box directions for 9x13 glass baking dish.
• Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
• Combine sweetened condensed milk and cream of coconut until well mixed.
• Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.
• Drain crushed pineapple and spread evenly over the top of the cake.
• Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
• Cover and refrigerate until ready to serve.

COCO LOPEZ COCONUT CAKE

Steps:

• Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
• Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
• With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
• With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
• Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
• Let the cake cool completely before icing.

COLETTE'S CHOCOLATE BOURBON COCONUT CAKE

Steps:

• Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled.
• Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F.
• When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing.
• While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state.
• Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.

COCO LOPEZ PINA COLADA CAKE

Steps:

• Prepare yellow cake mix according to package directions in 13" x 9" pan.
• Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
• Spread can of sweetened condensed milk over top of cake.
• Do this fairly slowly so that it has a chance to soak evenly into the holes.
• Wait 20 minutes.
• Spread the Coco Lopez mix just as you did the condensed milk.
• Wait 20 minutes.
• Spread Cool Whip on top and sprinkle with coconut.
• Enjoy!
• Be sure to refrigerate this cake.
• It doesn't keep at room temperature.

COCO-LOCO COCONUT CAKE

Steps:

• 1. Prepare both cake mixes according to box instructions. Use the coconut milk instead of water. Bake in greased 4-9in round baking pans. Bake 350F for 25 minutes or until wooden pick comes out clean.
• 2. Remove cakes from oven and cool for 10 minutes. Remove from pans and cool completely.
• 3. In a medium mixing bowl whip the 3 cans of vanilla frosting. Frost cake. To decorate sprinkle cake with coconut all around. Chop candy bars in bite size pieces and spread all around cake. Melt chocolate chips with a little shortening in the microwave. Drizzle all over cake.
• 4. Note: I keep all my cakes in the refrigerator