Rave Reviews Coconut Cake Recipes
RAVE REVIEW COCONUT CAKE
This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. , For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.
Nutrition Facts :
RAVE REVIEW COCONUT CAKE
Make and share this Rave Review Coconut Cake recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
- Beat at medium speed for four minutes.
- Stir in coconut and nuts.
- Pour into 3 greased and floured 9" layer pans.
- Bake at 350 for 35 minutes.
- Remove and cool.
- Frosting:.
- Melt 2 tablespoons butter in skillet.
- Add coconut while stirring constantly over low heat until golden brown.
- Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
- Spread coconut on paper towels to cool.
- Cream 2 tablespoons butter with cream cheese.
- Add milk; beat in sugar gradually.
- Blend in vanilla.
- Stir in 1 3/4 cups coconut.
- Spread on top of cake layers.
- Stack layers and sprinkle with remaining (1/4 cup) coconut.
Nutrition Facts : Calories 9281.4, Fat 556.8, SaturatedFat 304.2, Cholesterol 1232.1, Sodium 6173.8, Carbohydrate 1024.6, Fiber 69.3, Sugar 752.7, Protein 109.1
RAVE REVIEW COCONUT CAKE
This is a good recipe for those folks who are in a hurry and don't want to take the time to sift dry ingredients. It was given to me by a friend who took it to a church dinner and received many requests for the recipe. I use apricot jam between layers as a filling for a different taste.
Provided by Julie in TX
Categories Dessert
Time 1h
Yield 1 9, 10 serving(s)
Number Of Ingredients 14
Steps:
- Blend cake mix, pudding mix, water and eggs in a large bowl.
- Beat at medium speed for 4 minutes.
- Stir in coconut and nuts.
- Pour into three greased & floured 9 inch round pans.
- Bake at 350 degrees for 35 minutes.
- Cool in pans for 15 minutes.
- Remove from pans and frost with the following:.
- Melt 2 tablespoons butter in skillet.
- Add 2 cups angel flake coconut.
- Stir constantly over low heat until golden brown.
- Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
- Add 2 tablespoons milk.
- Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
- Add 1 teaspoon vanilla extract.
- Stir in 1 1/2 cups browned coconut.
- Spread on tops and sides of cake layers.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 674, Fat 43.4, SaturatedFat 19.3, Cholesterol 123.2, Sodium 683.9, Carbohydrate 65.6, Fiber 2.9, Sugar 44.8, Protein 8.6
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- For the cake: Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts.
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