The Moistest 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

COCONUT CAKE



Coconut Cake image

This Coconut Cake is the best you will ever have! It's fluffy and soft with creamy coconut buttercream frosting!

Provided by Shelly

Categories     Cake

Time 50m

Number Of Ingredients 19

1/2 cup vegetable oil
1/2 cup butter, room temperature
1 3/4 cup granulated sugar
5 eggs, room temperature*, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cups cake flour
1 cup buttermilk
1 cup sweetened flaked coconut
1/4 teaspoon cream of tartar
1 1/2 cups butter, room temperature
8 cups powdered sugar
1/3 cup milk
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sweetened flaked coconut for garnish

Steps:

  • Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
  • Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
  • In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
  • Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
  • To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
  • To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
  • Press the coconut into the frosting to garnish.

Nutrition Facts : ServingSize 1 slice, Calories 929 calories, Sugar 101.2 g, Sodium 250.8 mg, Fat 46.6 g, SaturatedFat 31.3 g, TransFat 0 g, Carbohydrate 125.2 g, Fiber 1.9 g, Protein 6.4 g, Cholesterol 161.2 mg

COCONUT CAKE



Coconut Cake image

This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 20

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut
1 cup (230g) unsalted butter, softened to room temperature
one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
5 cups (600g) confectioners' sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

Steps:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  • Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

MOIST COCONUT CAKE RECIPE - (4.4/5)



Moist Coconut Cake Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 25

CAKE:
3 cups King Arthur Flour unbleached cake flour, 12-ounces
2/3 cup coconut milk powder, 2.5-ounces
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
1 1/2 cups sugar, 10-ounces
6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
1 1/2 cups buttermilk, at room temperature, 12-ounces
1 1/2 teaspoons vanilla extract
4 drops coconut flavoring
LEMON CURD, OPTIONAL:
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed
FROSTING:
3/4 cup creme of coconut, not coconut milk
1/2 cup unsalted butter, 1 stick, 4-ounces
5 1/2 cups confectioners' sugar, divided, 22-ounces
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon almond extract, optional
3 to 4 drops strong coconut flavoring

Steps:

  • LEMON CURD, OPTIONAL: In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from the whisk, and the first bubble appears on the surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to 1 week. CAKE: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside. In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl. Combine the egg whites, buttermilk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute. Divide the batter between the 2 prepared cake pans, and wrap the outsides with the soaked cake strips. If you don't have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting. While cakes are cooling, spread shredded coconut on a rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature. FROSTING: Cream the butter with 2 cups confectioners' sugar in a large mixing bowl. Beat in the salt, vanilla, coconut extract, and almond extract (if using) until the mixture is smooth. Add the cream of coconut and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners' sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use. TO DECORATE CAKE: If using the lemon curd for the middle layer, pipe or spread a thick circle of frosting around the cake. Fill the middle with 1 generous cup of lemon curd. Frosting the tops and sides of the cake, not worrying about perfection.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

HOMEMADE COCONUT CAKE



Homemade Coconut Cake image

This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!

Provided by Rachel Farnsworth

Categories     Dessert

Time 40m

Number Of Ingredients 15

1/2 cup salted butter (softened)
1/2 cup vegetable oil
1½ cups sugar
2 teaspoons coconut extract
6 large egg whites (room temperature)
1 1/2 cups coconut milk
1/4 cup sour cream
3½ cups cake flour
4 teaspoons of baking powder
1/2 teaspoon salt
16 ounces cream cheese (softened)
1 cup salted butter (softened)
1 teaspoon coconut extract
3 cups powdered sugar
3 cups coconut flakes

Steps:

  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

Nutrition Facts : Calories 730 kcal, Carbohydrate 67 g, Protein 7 g, Fat 49 g, SaturatedFat 35 g, Cholesterol 78 mg, Sodium 347 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

MOIST COCONUT CAKE



Moist Coconut Cake image

This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.

Provided by Carolyn Bunkley

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon coconut flavoring
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup coconut milk
1 ½ cups cake flour (not self-rising)
1 cup heavy cream
12 (1 ounce) squares good quality white chocolate
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
  • Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
  • Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
  • Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
  • Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
  • Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!



My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 13

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
  • Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
  • Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  • Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

COCONUT CAKE WITH COCONUT BUTTERCREAM FROSTING



Coconut Cake with Coconut Buttercream Frosting image

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.

Provided by Renee

Categories     Dessert

Time 2h40m

Number Of Ingredients 16

3 cups cake flour (measure AFTER sifting)
1 tablespoon baking powder
1/2 teaspoon salt
6 large egg whites (room temperature)
1 1/2 cups white sugar (divided)
3/4 cup unsalted butter (softened )
2 teaspoons coconut extract
1/4 cup sour cream
1 1/2 cups full-fat, unsweetened coconut milk ((NOT coconut cream!))
1 1/2 cups unsalted butter (softened)
2-3 teaspoons coconut extract
1 teaspoon vanilla
1/4 teaspoon salt
6 cups powdered sugar (sifted)
5-6 tablespoons coconut milk
2 cups flaked, sweetened coconut

Steps:

  • Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F [175°C]. Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up. NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
  • Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
  • Combine sour cream and coconut milk in a small bowl and set aside.
  • Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
  • [DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
  • [Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
  • Pour batter evenly into the three prepared cake pans. Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean. (If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
  • Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).
  • Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
  • Slowly add powdered sugar, mixing well after each addition.
  • Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated.
  • Once the cake is completely chilled, trim the layers.
  • Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer.
  • Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
  • Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 58.3 g, Protein 3.2 g, Fat 24.7 g, SaturatedFat 17.2 g, Cholesterol 47 mg, Sodium 188 mg, Fiber 1.3 g, Sugar 43.1 g, Calories 456 kcal

THE MOISTEST COCONUT CAKE



THE MOISTEST COCONUT CAKE image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Quick & Easy

Yield 16

Number Of Ingredients 8

One store-bought layer cake mix that makes 2 layers in butter flavor - a pudding version of the butter cake is even better.
Eggs according to the package directions
Water according to the package directions
Butter according to the package directions
12 oz frozen coconut
16 oz sour cream - fat free works fine if desired
16 oz Non-dairy whipped topping (I prefer the original Cool Whip, but the fat free will work fine)
1.5 c sugar

Steps:

  • Combine the ingredients needed for the cake mix (water, eggs, and butter). Bake the cake according to directions Cool cake on a wire rack Split each layer of cake once horizontally. This can easily be done by placing on a plate and splitting using a bread knife or using toothpicks to prepare a guide for splitting and using thread, fishing line, or waxed dental floss (unflavored) Combine sugar, coconut, and sour cream into a bowl and stir until mixed well. Take 1/3 of this mixture and place it in the middle of one of the split layers. Repeat this will the other layer. Mix the remaining 1/3 of the mixture with the non-dairy whipped topic and use this as the frosting. Place one of the filled layers on a plate or other cake server that can be covered and stored in the refrigerator. Place ~ 1/4 of the frosting on top of this layer. Place the second layer on top of the frosting. Use remaining frosting to cover the top and sides of the cake. Once all frosting is complete, cover with plactic wrap or other cake cover and place in the refrigerator - 3 days is best for maximum moisture and flavor, but it is really good if you just cannot wait. Remember that the cake has sour cream in it, so refrigeration is necessary.

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  • Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
  • In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
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From yellowblissroad.com
5/5 (1)
Category Dessert
Cuisine American
Total Time 40 mins
  • Preheat the oven to 325 degrees. Line the bottom of 2 nine inch round cake pans with parchment paper and spray with cooking spray. Set aside.
  • In a large bowl, mix cake mix, instant pudding, coconut milk, oil, eggs and 1 teaspoon coconut extract until well combined.
  • Bake for around 30 minutes, until the cake no longer jiggles and the middle bounces back when very lightly pressed. Cool completely.


EAST INDIAN COCONUT CAKE RECIPE | THE WINGED FORK
2019-05-20 This traditional East Indian coconut cake is different from regular coconut cakes. It’s dense and moist, and a delight to eat. Traditionally made with fresh coconut, you can also use …
From thewingedfork.com
4.7/5 (3)
Category Christmas, Dessert
Cuisine East Indian
Total Time 2 hrs 20 mins


THE BEST CHOCOLATE COCONUT CAKE, MOIST AND FLAVORFUL CAKE ...
2020-04-25 Grease and flour 23 cm (9 inch) springform pan and line bottom with parchment paper. Separate the egg whites from the yolks. In small bowl whisk flour, salt and baking powder. Melt …
From biteitquick.com
4.8/5 (8)
Estimated Reading Time 4 mins
Category Dessert
Total Time 1 hr 35 mins


KETO COCONUT CAKE - THE BEST CAKE! - THE BIG MAN'S WORLD
2020-09-25 Instructions. Preheat the oven to 180C/350F. Line an 8-inch cake pan with parchment paper and set aside. In a mixing bowl, add your coconut flour, salt, and baking soda and set aside. In …
From thebigmansworld.com
5/5 (117)
Total Time 30 mins
Category Dessert
Calories 181 per serving
  • In a separate bowl, add your egg whites and cream of tartar and beat together, until still peaks form and set aside. In another mixing bowl, add your coconut oil, sweetener, and egg yolks and whisk together, until combined and glossy.
  • Add the dry ingredients into the sweetener and oil mixture, until combined. Gently fold through your egg whites until completely combined. Transfer the cake batter into the lined cake pan.


THE BEST COCONUT CAKE YOU'LL EVER MAKE - HOME. MADE. INTEREST.
2019-04-10 Cake. Heat oven to 350°F. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. Divide cake batter into evenly between 3 9” pans that have been greased …
From homemadeinterest.com
4.6/5 (153)
Calories 566 per serving
Category Dessert
  • Place 1 9 inch round cake on a cake board (this will make it easier to move cake to the freezer. If you are not freezing it you can skip this step). Frost the top of the layer and place the next cake round on top. Frost the top of that round and place the final round on top.


FAVORITE COCONUT CAKE RECIPE - LAUREN'S LATEST
2020-04-10 Coconut Cake Variations. 9×13 – This coconut cake with yield one 9×13 cake, bake for 30-45 minutes. 8-9 inch Round Cake – This method will yield two cakes in this size.Bake for 30-40 …
From laurenslatest.com
5/5 (10)
Total Time 50 mins
Category Cake, Dessert
Calories 857 per serving
  • Preheat oven to 325 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
  • In a large mixing bowl, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.


RECIPE FOR COCONUT POKE CAKE - THE SPRUCE EATS
2021-09-14 A cake mix makes this moist coconut poke cake super easy. Poke cakes take their name from the process of poking holes in the warm cake. In this recipe, the coconut cake is poked to make holes and then it's topped with a simple mixture of sweetened condensed milk and coconut cream. The cooled cake is frosted with whipped cream and flaked coconut.
From thespruceeats.com
Estimated Reading Time 2 mins


THE BEST COCONUT CAKE MADE WITH BOX MIX | A BOUNTIFUL KITCHEN
2021-08-17 Nan’s Coconut Cake 20 years and counting… This cake is the most moist and delicious coconut cake you will ever make in minutes! My friend Nan (who is btw the kindest, most considerate and loving person you will ever meet in your lifetime) is an amazing cook. She shared this recipe with me over 20 years ago and it has been made more times in ...
From abountifulkitchen.com
Cuisine American
Category Dessert
Servings 12
Total Time 1 hr 10 mins


HOW TO MAKE THE MOST AMAZING COCONUT CAKE| THE STAY AT ...
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake t...
From youtube.com


COCONUT CAKE RECIPES | BBC GOOD FOOD
Coconut chai traybake. A star rating of 4.6 out of 5. 36 ratings. This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa. 55 mins.
From bbcgoodfood.com


GRANDMA'S BEST COCONUT CAKE | ALLRECIPES
2021-05-05 Directions. Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray. Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set …
From allrecipes.com


MOIST COCONUT CAKE – GET TIPS ON BAKING CAKES, PIES ...
Recipes. Cakes. Baking with Donna’s 14 Carat Cake; Moist Coconut Cake; Decadent Chocolate Cake; Donna’s Favorite White cake; Donna’s Homemade Pound Cake; My Beautiful Christmas Cake-Red Velvet Cake; Cookies. Best Skinny Chocolate Chip Cookies; Donna’s Best Ever Sugar Cookies; Donna’s Best Holiday Butter Cookies; Donna’s Famous ...
From bakingwithdonna.com


BRAZILIAN-STYLE MOIST COCONUT CAKE RECIPE | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your...
From allrecipesguide.netlify.app


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