Super Moist Coconut Cake Recipes

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MOIST COCONUT CAKE



Moist Coconut Cake image

My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight.

Provided by Cadillacgirl

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
  • In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
  • In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
  • Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).

Nutrition Facts : Calories 586.8, Fat 29.6, SaturatedFat 15.3, Cholesterol 84.9, Sodium 388.6, Carbohydrate 75, Fiber 1.2, Sugar 62.6, Protein 7.2

SUPER-MOIST COCONUT CAKE



Super-Moist Coconut Cake image

Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.

Provided by Stoblogger

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
1 (13 1/2 ounce) can coconut milk
1/2-1 cup shredded coconut
2 eggs
cooking spray
1 -2 teaspoon flour

Steps:

  • Begin by choosing a cake pan recommended on the cake mix box.
  • Preheat oven to 350°.
  • Generously spray the cake pan with cooking spray and sprinkle with flour.
  • Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
  • Mix until moistened, but don't over mix.
  • Pour into greased cake pan of your choice.
  • Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
  • If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

Nutrition Facts : Calories 502.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 47.8, Sodium 470.8, Carbohydrate 79.6, Fiber 1.1, Sugar 56, Protein 5.2

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