Best 6 Coconut Crunch Cake Recipes

BANANA COCONUT CRUNCH CAKE

Steps:

• Make cake layer:
• Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
• On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
• In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
• Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
• Make syrup:
• In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
• Make frosting:
• In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
• With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

COCONUT CRUNCH CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

BANANA-COCONUT CRUNCH CAKE

Steps:

• 1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
• 2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350° FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
• 3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
• 4. TIP: Assemble all ingredients and utensils together before beginning the recipe

BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.

COCONUT CRUNCH CAKE RECIPE - (4.5/5)

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.