Luscious Coconut Cake Recipes

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COCONUT CAKE



Coconut Cake image

We bet you've never tasted anything quite as delicious as this coconut cake. From the tender crumb to the sticky-sweet frosting, this coconut confection is made completely from scratch. Three perfectly moist, almond-and-vanilla-infused cake layers are brushed with a coconut-milk mixture, layered with an incredibly special frosting and sprinkled with toasted coconut flakes for a gorgeous end result. Don't be intimidated by the boiled frosting-just when you think it's not working, the smooth, luscious mixture will come together and you soon understand why it's worth the effort. Ready to make the coconut cake of your dreams?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 18

2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 whole eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 cup milk
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
6 large marshmallows, cut into small pieces
2 tablespoons sugar
1/4 cup reduced-fat (lite) coconut milk (not cream of coconut)
2 to 3 cups flaked coconut

Steps:

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
  • In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 402 mg

LUSCIOUS COCONUT CAKE



Luscious Coconut Cake image

Make and share this Luscious Coconut Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 1h5m

Yield 1 4layer cake

Number Of Ingredients 27

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 2/3 cups sugar
1 cup shortening
1/2 cup butter
1 cup milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 large eggs
1 (6 ounce) package frozen flaked coconut, thawed
2 cups sugar
1/4 cup all-purpose flour
2 cups milk
4 large eggs, lightly beaten
2 (6 ounce) packages frozen flaked coconut, thawed
2 teaspoons pure vanilla extract
2 cups whipping cream
1/4 cup powdered sugar
toasted coconut, shavings
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3 (16 ounce) packages powdered sugar
1 cup coconut milk
toasted coconut, shavings

Steps:

  • Cake: Beat together the first seveningredients at medium speed until mixed well.
  • Add the extracts and mix well.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in coconut.
  • Pour batter into 4 greased and floured 9-inch round cakepans.
  • Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool pans on a rack 10 minutes before removing.
  • Continue to cool on the rack until room temp is reached.
  • Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
  • You want it thick and bubbly.
  • Remove from heat.
  • Stir in coconut and vanilla-mix well and cool completely.
  • (makes 5&1/2 cups) Spread coconut filling between layers.
  • Beat whipping cream on high until foamy.
  • Gradually add powdered sugar, beating until soft peaaks form.
  • Spread on top and sides of cake.
  • Garnish with toasted coconut flakes.
  • OR.
  • Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
  • Add sugar alternately with coconut milk, beating until smooth.
  • Frost cake and garnish with toasted coconut.
  • (makes 9 cups).

LUSCIOUS LEMON CAKE ROLL



Luscious Lemon Cake Roll image

A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 16

4 large eggs, separated, room temperature
3/4 cup sugar, divided
1 tablespoon canola oil
1 teaspoon lemon extract
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
CREAMY LEMON FILLING:
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon zest
7 drops yellow liquid food coloring, divided
1-1/2 cups whipped topping
1/2 teaspoon water
1/2 cup sweetened shredded coconut

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.

LUSCIOUS TROPICAL DREAM CAKE



Luscious Tropical Dream Cake image

Have a little slice of vacation in a Luscious Tropical Dream Cake. Our tropical dream cake with pineapple is less expensive than a trip to the Caribbean!

Provided by My Food and Family

Categories     Home

Time 1h8m

Yield 24 servings

Number Of Ingredients 7

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped pecans

Steps:

  • Heat oven to 350ºF.
  • Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
  • Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6983 g, Sugar 0 g, Protein 1 g

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