Best 5 Sams Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

SAM CHAMPION'S COCONUT 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 CAKE

Steps:

• Mix cake mix, 8 oz. sour cream, oil, cream of cocconut (shake can well before opening) and eggs until smoot. Bake in two buttered and floured 9" pans at 350' for 30 minutes. Cool and split layers. While cake bakes mix sugar and remaining sour cream over low heat. Warm and stir until sugar dissolves but do not allow sour cream to boil. Remove from heat, cool and add 1 pkg. of coconut. Referigate mixture. Reserve one cup of the cooled mixture. Split cakes into 4 layers. Whip cream until very stiff. Gently fold in the cup of reserved filling mixture and 1 pkg of coconut. Spread filling between each of 4 layers. After the 2nd layer (in the middle of the cake) also put a layer of the whipped cream mixture. Use remaining whipped cream mixture for frosting on sides and top of cake. Sprinkle remaining pkg. of coconut over sides and top of cake mounding it in the center.

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE

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.

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.