Best 3 Coconut Cake I Recipes
Indulge in the tropical paradise of flavors with our exquisite Coconut Cake. This culinary masterpiece is a symphony of sweet and creamy textures, featuring layers of moist coconut sponge cake, luscious coconut filling, and fluffy coconut frosting. Each bite transports you to a tropical oasis, evoking memories of sandy beaches and crystal-clear waters. With three variations to choose from, this recipe offers something for every coconut enthusiast. The Classic Coconut Cake is a timeless favorite, featuring a simple yet divine combination of coconut and vanilla flavors. The Chocolate Coconut Cake adds a touch of richness and depth, while the Coconut Tres Leches Cake incorporates a delightful Latin twist with its three milk mixture. Whether you're celebrating a special occasion or simply craving a taste of the tropics, our Coconut Cake is guaranteed to satisfy your sweet tooth and leave you wanting more. Join us on this culinary adventure as we explore the world of coconut cakes, one luscious layer at a time.
Let's cook with our recipes!
INCREDIBLE COCONUT CAKE
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
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.
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
CREAMY COCONUT CAKE
A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.
Provided by Julia
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
- In a small bowl combine cream of coconut and condensed milk.
- Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
- Serve chilled.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g
Tips:
- For the Best Results, Use Fresh Coconut Milk: Fresh coconut milk adds a richer, creamier flavor to the cake. If you don't have access to fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk for the best flavor.
- Chill the Batter Before Baking: Chilling the batter before baking helps to prevent the cake from rising too quickly and collapsing. This results in a more even, fine-grained crumb.
- Don't Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dry cake. Mix the batter just until the ingredients are well combined.
- Bake the Cake Until a Toothpick Inserted Into the Center Comes Out Clean: Don't rely on the time given in the recipe alone to determine when the cake is done. Ovens vary, so it's always best to check the cake with a toothpick. The cake is done when a toothpick inserted into the center comes out clean.
- Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting and sliding off the cake.
Conclusion:
This coconut cake recipe is a classic for a reason. It's moist, fluffy, and full of coconut flavor. The cream cheese frosting is the perfect complement to the cake, adding a rich, tangy flavor. Whether you're making it for a special occasion or just because you love coconut cake, this recipe is sure to please.
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