Coconut Almond White Cake Recipes

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CAKE MIX COCONUT-ALMOND BISCOTTI



Cake Mix Coconut-Almond Biscotti image

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted
1/2 cup chopped slivered almonds, toasted
1 cup semisweet chocolate chips (6 oz)
1 tablespoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
  • On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 13 g, TransFat 0 g

COCONUT-ALMOND WHITE CAKE



Coconut-Almond White Cake image

This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!

Provided by Jlunsford

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h10m

Yield 16

Number Of Ingredients 24

1 ¼ cups sifted cake flour
1 tablespoon sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
3 egg whites
⅔ cup white sugar
1 tablespoon white sugar
⅓ cup unsalted butter
1 teaspoon unsalted butter
⅓ cup sweetened coconut milk
2 tablespoons sweetened coconut milk
⅓ cup almond milk
3 ounces sweetened flaked coconut
2 ounces sliced almonds
1 teaspoon almond extract
1 teaspoon coconut extract
¼ teaspoon vanilla extract
2 ¼ cups unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 ½ (16 ounce) packages powdered sugar
½ cup coconut milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
  • Sift cake flour, baking powder, and salt together 3 times in a bowl.
  • Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
  • Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
  • While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g

WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This delicious homemade White Chocolate Coconut Cake is SO moist and flavorful! White chocolate and coconut are the perfect combination!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 17

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
1 1/3 cup (303g) canned Coconut Milk (not coconut cream)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) coconut extract
1 stick (113 g) unsalted butter, softened
1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
3 Tablespoons (12g) milk - for melting the white chocolate
1 teaspoon (4g) coconut extract
6 cups (690g) powdered sugar (sift then measure)
**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Steps:

  • For the CakePreheat the oven to 325 degrees F Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us! Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy Add the eggs one at a time, mixing after each until the yellow is blended in. Add the vanilla and coconut extracts. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Mix until just combined, do not over mix and do not mix above medium speed. Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out. For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds- let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir. Be careful not to overheat the white chocolate. The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted. Let it cool to before using. Do not refrigerate to cool because it would firm up quickly. In the bowl of your mixer add the softened butter and cream cheese. Mix on medium speed until smooth. Add the white chocolate mixing until combined. Add the coconut extract. Gradually add powdered sugar mixing on low sped until combined and smooth. The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading. Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!

CHOCOLATE LAVA CAKE WITH COCONUT AND ALMOND



Chocolate Lava Cake with Coconut and Almond image

Inspired by Almond Joy®, this sexy and romantic dessert is designed for two. A hint of almond flavor in the chocolate with just a little toasted coconut crunch makes this molten lava cake a truly joyful experience worth sharing. Serve with vanilla bean ice cream.

Provided by Elisa Gale

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ ounces dark chocolate, chopped
1 ½ ounces milk chocolate, chopped
1 ounce almond paste, cut into small cubes
2 tablespoons butter, cut into small cubes
2 tablespoons white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tablespoon all-purpose flour
4 teaspoons coconut flakes
1 teaspoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
  • Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
  • Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
  • Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 51.6 g, Cholesterol 221 mg, Fat 34.3 g, Fiber 2.9 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 141.1 mg, Sugar 37.5 g

WHITE CAKE RECIPE



White Cake Recipe image

White almond sour cream cake, from scratch! An easy white cake recipe that's so moist. Soft & delicate, yet sturdy enough for layering.

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 45m

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt ((scant))
1 1/2 cups sour cream
1 cup oil
2 egg whites ((large))
1 1/2 teaspoons almond extract

Steps:

  • Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
  • Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.
  • Place the sour cream, oil, egg whites, and almond extract in another bowl, and whisk to combine.
  • Add the sour cream mixture to the flour mixture, and mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
  • Divide the batter equally between the 3 prepared pans, and rap each one sharply on the counter to eliminate any large air bubbles.
  • Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.
  • Cool completely before frosting.

Nutrition Facts : Calories 321 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 380 mg, Sugar 31 g, ServingSize 1 serving

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