Best 6 Sam Champions Coconut Cake Recipes

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Indulge in a tropical paradise with Sam Champion's Coconut Cake, a culinary masterpiece that tantalizes the taste buds and transports you to a beachside reverie. This exquisite cake features layers of moist coconut sponge cake, enveloped in a luscious coconut buttercream frosting, and adorned with toasted coconut flakes. The symphony of coconut flavors is complemented by a delightful pineapple filling, adding a burst of tropical sweetness. Elevate your baking skills with this easy-to-follow recipe, perfect for special occasions, potlucks, or simply satisfying your coconut cravings. Additionally, discover variations such as a gluten-free version, a vegan option, and a simplified sheet cake recipe, catering to diverse dietary preferences and skill levels. Embark on a culinary journey and create a taste of paradise with Sam Champion's Coconut Cake.

Let's cook with our recipes!

COCONUT CAKE



Coconut Cake image

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

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

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.

SAM CHAMPION'S COCONUT CAKE



Sam Champion's Coconut Cake image

I saw Sam Champion preparing this cake on good Morning America this morning. It's his Dad's favorite and he requests it for his birthday every year. It looked absolutely amazing and everyone went crazy over the taste. PLEASE NOTE: It is important that you use coconut 'milk' and not coconut 'water'.

Provided by dojemi

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 16

3/4 cup unsalted butter, softened
2 cups sugar
6 egg whites
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon coconut flavoring
1 cup unsweetened coconut milk
1 cup flaked coconut
1 cup butter
1/2 cup shortening
1 1/2 lbs confectioners' sugar
1 teaspoon coconut flavoring
4 -5 tablespoons unsweetened coconut milk
1 1/2 cups flaked coconut
2 1/2-3 cups flaked coconut (to cover cake)

Steps:

  • Preheat oven to 350 degrees.
  • Butter liberally and flour two 9-inch cake pans.
  • In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
  • Slowly add the egg whites until incorporated.
  • In a large bowl, sift together the cake flour, the baking powder and the salt.
  • Add the flour mixture to the butter mixture until incorporated but don't over mix.
  • Add the coconut flavoring, and the coconut milk until combined .
  • Add 1 cup of flaked coconut.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
  • Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
  • Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
  • To Make the Icing;.
  • Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
  • Beat in the coconut flavoring and the coconut milk.
  • In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
  • Set aside.
  • Assembling the Cake:.
  • When ready to ice the cake, place the first cake layer on serving dish.
  • Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
  • Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
  • With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
  • Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

COCONUT BUNNY BUTT CAKE



Coconut Bunny Butt Cake image

Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 23

2 large eggs plus 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup drained crushed pineapple
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
3 cups confectioners' sugar, sifted
2 sticks unsalted butter, at room temperature
1 to 2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Thin pretzel sticks, for securing the cupcakes
One 10-ounce bag sweetened shredded coconut
8 drops green food coloring
2 large round chocolate candies, such as Candy Melts
6 chocolate chips
Mini candy-coated chocolate eggs, for garnish
5 dried apricots
3 gummy leaf candies

Steps:

  • Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
  • For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
  • For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
  • With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
  • Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.

BANANA, PINEAPPLE AND COCONUT CAKE



Banana, Pineapple and Coconut Cake image

Make and share this Banana, Pineapple and Coconut Cake recipe from Food.com.

Provided by Kim127

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 cup butter
3 eggs
1 cup sugar
2 ripe bananas, mashed
1 cup coconut milk
1/2 cup crushed pineapple
condensed milk, to serve

Steps:

  • Preheat oven to 350°F Grease and flour fluted or tube pan.
  • Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
  • Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

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

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

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.

Tips:

  • Use fresh coconut: Fresh coconut will give your cake a more intense coconut flavor. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less pronounced.
  • Toast the coconut: Toasting the coconut before adding it to the cake batter will bring out its flavor and give the cake a slightly nutty taste. To toast the coconut, spread it out on a baking sheet and bake it at 350 degrees Fahrenheit for 5-7 minutes, or until it is golden brown.
  • Use buttermilk: Buttermilk will help to make your cake moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter: Overmixing the batter will make your cake tough. Mix the batter only until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and will be dry.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Sam Champion's Coconut Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and tender crumb, sweet coconut flavor, and creamy frosting, 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 Coconut Cake a try. You won't be disappointed!

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