Rogenes Coconut Cake With Coconut Cream Cheese Frosting Recipes

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ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING



Rogene's Coconut Cake With Coconut Cream Cheese Frosting image

This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake.

Provided by Hill Family

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

18 3/4 ounces yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 1/4 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped walnuts
4 tablespoons margarine
2 cups coconut
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powdered sugar
1/2 teaspoon vanilla

Steps:

  • Blend cake mix, pudding mix, water, eggs and oil in large bowl.
  • Beat for 4 minutes at medium speed.
  • Stir in coconut and nuts.
  • Pour into 3 greased and floured 9" cake pans.
  • Bake for 35 minutes at 350 degrees.
  • To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
  • Spread coconut on papertowels to cool.
  • Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
  • Blend in vanilla.
  • Stir in 1 3/4 cup coconut.
  • Frost the cake and top with remaining coconut.

Nutrition Facts : Calories 1155.8, Fat 69.7, SaturatedFat 35.3, Cholesterol 138.4, Sodium 792.9, Carbohydrate 127.2, Fiber 8.6, Sugar 93.8, Protein 13.5

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Provided by Lilster

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted

Steps:

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g

ROGENE'S COCONUT CREAM DESSERT



Rogene's Coconut Cream Dessert image

This was enjoyed by all the family on Christmas Eve. because we all have a sweet tooth, and this is sweet! Just like the person posting it (in case you are all wondering that would be me Gretchen!)

Provided by Hill Family

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
4 cups cold milk
3 (3 1/2 ounce) packages instant coconut cream pudding mix
1/2 cup flaked coconut, toasted

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until crumbly.
  • Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
  • In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
  • Fold in 1 cup whipped topping and spread over the crust.
  • In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
  • Spread over cream chsse mixture. Top with remaining whipped topping.
  • Sprinkle with coconut. Refrigerate overnight.

Nutrition Facts : Calories 409.8, Fat 25, SaturatedFat 16.6, Cholesterol 42, Sodium 333, Carbohydrate 42.8, Fiber 1.4, Sugar 28.4, Protein 5.1

COCONUT CAKE / CREAM CHEESE COCONUT FROSTING



Coconut Cake / Cream Cheese Coconut Frosting image

I had a white cake mix needing to be used. Also, a can of coconut milk. So, I threw this recipe together...turned out so moist and flavorful...hope you give it a try... My photos

Provided by Cassie *

Categories     Cakes

Time 40m

Number Of Ingredients 14

1 (18.25-ounce) package white cake mix
1/4 c vegetable oil
3 eggs
8 oz coconut milk or could use cream of coconut
1 1/2 tsp coconut extract
1 c sour cream
FROSTING
1/4 c butter, softened
1 - 8 oz cream cheese, softened
1 1/2 tsp coconut extract ( optional)
1 tsp vanilla extract
1 oz coconut milk
4 c sifted, confectioners' sugar
1 - 2 c coconut for garnishing

Steps:

  • 1. Preheat oven to 350 degree F. Grease and flour one 9 x 13 pan.
  • 2. Combine in large mixing bowl, cake mix, eggs, extract vegetable oil, coconut milk and sour cream; beat with electric mixer for 4 minutes. Pour batter into prepared pan.
  • 3. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool cake completely before frosting.
  • 4. Frosting: Combine cream cheese, butter, vanilla, Coconut extract if using, coconut milk and sifted powdered sugar and beat with electric mixer until smooth. (Makes enough frosting to generously frost one 9 x 13 x 2-inch cake or one 2-layer cake.)

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