Best 2 Caribbean Coconut Cake Recipes
Indulge in the tantalizing flavors of the Caribbean with our delectable Coconut Cake recipe. This moist and fluffy cake is infused with the sweet and nutty essence of coconut, creating a tropical paradise in every bite. Topped with a luscious coconut frosting, this cake is a symphony of flavors and textures that will transport you to a sun-kissed beach.
In addition to the classic Coconut Cake, this article also features a tantalizing array of coconut-infused treats. Discover the irresistible Coconut Macaroons, with their chewy texture and the perfect balance of sweetness and coconut flavor. For a delightful twist, try the Coconut Cupcakes, topped with a fluffy coconut frosting and a sprinkle of toasted coconut. And for a refreshing summer treat, whip up a batch of Coconut Ice Cream, with its smooth and creamy texture and bursts of coconut flavor.
Each recipe is carefully crafted with step-by-step instructions and essential tips to ensure success. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating these coconut delights. So, gather your ingredients, preheat your oven, and embark on a tropical baking adventure that will leave your taste buds craving more.
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
CARIBBEAN COCONUT CAKE RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 11
Steps:
- Filling and Frosting: Combine the sugar and sour cream; beat on high for 1 minute. Add the coconut and mix until incorporated. Transfer the filling and frosting to a tightly covered container. Refrigerate for 24 hours. Cake: Mix together the cake mix, pudding mix, water, oil, eggs, and orange extract on medium for 4 minutes in a large bowl. Fold in the orange and lemon rinds. Bake the batter in two 9-inch buttered and flowered round layer pans according to directions on cake mix package. Cool the cake to room temperature and then thoroughly chill in refrigerator. Ice and layer the cake with the filling. Serve. Store remaining cake tightly covered for up to 3 days.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Coconut: Fresh coconut is always best for this cake, but if you don't have access to it, you can use unsweetened shredded coconut instead. Be sure to hydrate it in warm water for at least 30 minutes before using.
- Cream the Butter and Sugar Thoroughly: This will help create a light and fluffy cake. Make sure you cream the butter and sugar for at least 2 minutes, until the mixture is pale and fluffy.
- Add the Eggs One at a Time: This will help prevent the batter from curdling. Beat each egg into the batter until it is well combined before adding the next one.
- Don't Overmix the Batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This will ensure that the cake is cooked through.
Conclusion:
This Caribbean Coconut Cake is a delicious and moist cake that is perfect for any occasion. The cake is made with a combination of coconut milk and cream of coconut, which gives it a rich and coconutty flavor. The cake is also topped with a creamy coconut frosting, which is the perfect finishing touch. This cake is sure to be a hit with everyone who tries it.
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