Best 2 Perfumed Coconut Cake Recipes

Indulge in the exquisite Perfumed Coconut Cake, a symphony of flavors and textures that will tantalize your taste buds. This culinary masterpiece offers a delightful balance of coconut creaminess, fragrant spices, and the subtle sweetness of pineapple. The cake boasts a moist and fluffy crumb, enveloped in a silky smooth coconut frosting that enhances its tropical charm. As you savor each bite, the aromatic blend of cinnamon, nutmeg, and cardamom awakens your senses, leaving you captivated by its irresistible allure. Accompanying this delightful cake are three additional recipes that further explore the versatility of coconut. Embark on a culinary journey as you discover the secrets behind our delectable Coconut Macaroons, the irresistibly chewy Coconut Blondies, and the tantalizing Coconut Panna Cotta. Each recipe unveils a unique expression of coconut's enchanting flavors, creating an unforgettable dessert experience.

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

CREAMY COCONUT CAKE

Creamy Coconut Cake image

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

Ingredients

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

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

CLASSIC COCONUT CAKE

Classic Coconut Cake image

Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.

Categories Cake Mixer Dessert Bake Cream Cheese Coconut Birthday Party Butter Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 16

Ingredients

Cake:
Nonstick vegetable oil spray
2 cups all purpose flour
1 1/3 cups (loosely packed) sweetened flaked coconut
1 cup buttermilk
1 teaspoon baking soda
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large egg yolks
4 large egg whites, room temperature
Frosting:
3 1/3 cups powdered sugar
1 8-ounce package philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 cup (about) sweetened flaked coconut

Steps:

For cake:
Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
For frosting:
Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD: can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Tips:

For the best flavor, use fresh coconut milk and freshly grated coconut.
If you don't have a food processor, you can grate the coconut by hand.
Be careful not to overmix the batter, as this can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
For a fun twist, try adding a layer of pineapple or mango jam between the cake layers.

Conclusion:

This perfumed coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate coconut taste. The frosting is light and fluffy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.