Easy Quick Delicious Coconut Cake Recipes

EASY COCONUT CAKE RECIPE

Steps:

• Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
• In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
• In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
• Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
• Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
• Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
• Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
• Turn cake onto cooling rack and leave to cool.

SIMPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
• Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

EASY COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
• Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
• Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
• In a medium bowl, stir together the sour cream, sugar and coconut.
• Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
• This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

EASY & QUICK DELICIOUS COCONUT CAKE

Steps:

• Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
• Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
• Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
• Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
• Put in refrigerator for a number of hours before serving or overnight.