Best 4 Cins Easy Coconut Cake Recipes
Indulge in the tropical paradise of flavors with Cin's Easy Coconut Cake, a symphony of sweet and creamy goodness. This delectable cake features layers of fluffy vanilla sponge cake, enveloped in a velvety blanket of rich coconut frosting. Topped with toasted coconut flakes, each bite is a delightful explosion of coconutty bliss.
For those seeking a taste of classic Southern charm, Mama's Old-Fashioned Coconut Cake is an absolute must-try. With its moist and tender crumb, this cake is a true testament to the enduring power of traditional recipes. The coconut frosting, made with real coconut milk, adds an irresistible layer of creamy sweetness.
If you're looking for a gluten-free option that doesn't compromise on flavor, the Gluten-Free Coconut Cake is your perfect companion. Featuring a moist and airy texture, this cake is made with a blend of almond flour and coconut flour, resulting in a delightful symphony of flavors and textures. The coconut frosting, crafted with coconut cream, adds a luscious touch of tropical indulgence.
For those with a sweet tooth, the Coconut Poke Cake is an absolute delight. Layers of moist vanilla cake are generously soaked in a creamy coconut mixture, creating a decadent treat that is bursting with flavor. Topped with whipped cream and toasted coconut flakes, this cake is a showstopper that will surely impress your guests.
And finally, the Coconut Tres Leches Cake combines the best of both worlds, merging the classic tres leches cake with the irresistible flavors of coconut. This moist and tender cake is soaked in a mixture of three kinds of milk, including coconut milk, creating a symphony of rich and creamy flavors. Topped with whipped cream and toasted coconut flakes, this cake is a true celebration of coconut's versatility.
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
SIMPLE COCONUT CAKE
This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.
Provided by Buckets223
Categories Desserts Cakes Coconut Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
- Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 29.2 g, Cholesterol 21.1 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 14.5 mg, Sugar 13.6 g
CIN'S "EASY COCONUT CAKE"
My Hubby loves anything with coconut on or in it. I concocted this for him one day years ago. Turned out to be delish!!! The whole family loves this one. The coconut cream pie filling just make it (you can make your own and cool it down, or use a good brand Canned Cream of Coconut Pie Filling). Remember, you can make this in a 9x13 or 2 rounds. For this one I did not toast the coconut...it is great either way.
Provided by Straws Kitchen(*o *) @CinCooks
Categories Cakes
Number Of Ingredients 5
Steps:
- Preheat oven according to directions on box.
- Mix to the cake mix...1-c water, 1/3-c oil, 3-eggs (room temperature) added one at a time, mix after each; and 1-t white vanilla.
- BAKE cake according to package directions for a 9x13x2-inch baking dish (or in 2 8-inch rounds). When cake is done, pierce several times with a fork (or something wooden if you want larger holes).
- While cake is baking mix condensed milk and cream of coconut pie filling in a large bowl using an electric mixer. Pour mixture over hot cake right from the oven (after poking holes). Place in refrigerator to cool. When completely cooled, spread with whipped topping mixture, and sprinkle top with the toasted (or untoasted) coconut. Refrigerate until ready to serve and be sure to refrigerate leftovers..if you have any!!!
- REMEMBER... As an option you can bake cake in 2-round cake pans to make a layer cake. Put half the pie filling mixture between layers and half on top. Then put Cool Whip mixture all around side and over top....then sprinkle all over with toasted or untoasted coconut.
EASY COCONUT CAKE
This one was one of my mother's "go to" recipes - easy, moist and always popular Not sure of cake tin size - Mum used a ring tin.
Provided by ballarat
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 7
Steps:
- In the mixer bowl blend well together the softened butter and the sugar.
- Add the sifted flour and the beaten eggs and milk in alternate portions - mix well after each addition.
- Beat constantly for about 3 minutes until the mixture lightens in colour.
- Add in the coconut and lemon essence and stir until combined.
- Bake in a moderate oven 45 minutes.
Nutrition Facts : Calories 2344.7, Fat 110.7, SaturatedFat 67.2, Cholesterol 632.9, Sodium 1046.5, Carbohydrate 304.9, Fiber 6.1, Sugar 154.5, Protein 37.2
Tips:
- Use fresh ingredients: Fresh coconut milk, eggs, and butter will give your cake the best flavor and texture.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and airy cake.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Mix the dry ingredients together in a separate bowl: This will help to ensure that they are evenly distributed throughout the batter.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help to prevent the cake from sinking in the middle.
- Use a toothpick to test the cake for doneness: The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This easy coconut cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for parties, potlucks, or any other special occasion. With its moist texture, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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