Best 2 Coco Lopez Coconut Cake Recipes

Indulge in the tropical paradise of flavors with our curated collection of Coco Lopez coconut cake recipes. Immerse your senses in the harmonious blend of creamy coconut, rich chocolate, and fluffy vanilla sponge. From the classic Coco Lopez coconut layer cake, adorned with luscious coconut frosting, to the tantalizing chocolate coconut cake, featuring a decadent ganache filling, each recipe promises an explosion of tropical delight. Discover the secrets of creating the perfect coconut cake, from selecting the finest ingredients to mastering the art of layering and frosting. Embark on a culinary journey that will transport you to a tropical oasis, leaving your taste buds forever enchanted.

Let's cook with our recipes!

COCO LOPEZ COCONUT CAKE

Coco Lopez Coconut Cake image

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories HarperCollins HarperCollins Cake Dessert Bake Coconut

Number Of Ingredients 11

Ingredients

1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1/2 cup Coco Lopez cream of coconut
2 teaspoons coconut extract
1 cup unsweetened shredded coconut

Steps:

Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
Let the cake cool completely before icing.

COCO LOPEZ COCONUT CAKE

Coco Lopez Coconut Cake image

Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried...

Provided by Kay Skipper

Categories Cakes

Time 20m

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box duncan hines deluxe ii yellow cake mix
BAKE YOUR ABOVE CAKE MIX ACCORDING TO THE BOX DIRECTIONS IN A 13 X 9 PAN.
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can coco lopez cream of coconut (found in the mix drink section of your grocer)
1 (8 ounce) container of frozen cool whip, thawed
1 (6 ounce) package frozen coconut, thawed

Steps:

1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
2. Enjoy your 'special' cake.

Tips:

Use fresh coconut milk: It gives the cake a rich, creamy flavor and moist texture.
Don't overmix the batter: Overmixing can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Store the cake in the refrigerator for up to 3 days: Bring it to room temperature before serving.

Conclusion:

This Coco Lopez coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, creamy frosting, and tropical flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try!