Best 2 Coconut Cake Iii Recipes

Indulge your sweet cravings with our delectable Coconut Cake extravaganza! This collection features a trio of exquisite recipes that cater to every coconut enthusiast's desire. Embark on a culinary journey where the harmonious blend of coconut and moist cake layers creates a symphony of flavors. From the classic Coconut Cake, adorned with fluffy frosting and toasted coconut flakes, to the decadent Chocolate Coconut Cake, where rich chocolate and coconut intertwine, these recipes promise an unforgettable experience.

For those seeking a gluten-free option, the Gluten-Free Coconut Cake offers a delightful alternative without compromising on taste. Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the baking process. Whether you're a seasoned baker or a novice in the kitchen, these Coconut Cake recipes are sure to impress your loved ones and leave them craving more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CREAM CAKE III

Coconut Cream Cake III image

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Provided by JPAULEYBUCKNER

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g

COCONUT CAKE III

Coconut Cake III image

A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

Provided by Diane Y

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 24

Number Of Ingredients 13

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 ⅓ cups water
4 eggs
¼ cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 ½ cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
Spread Icing on cake and sprinkle with browned coconut.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 45.4 g, Cholesterol 46.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 288.7 mg, Sugar 34.3 g

Tips:

Use fresh coconut milk for the best flavor. You can also use canned coconut milk, but be sure to use full-fat coconut milk.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be sure to cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the batter and make the cake light and airy.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This coconut cake is a delicious and moist cake that is perfect for any occasion. The coconut flavor is subtle and not overpowering, and the cake is not too sweet. The frosting is also light and fluffy, and it complements the cake perfectly. This cake is sure to be a hit with everyone who tries it!