Best 4 The Cake Mix Doctors Easy Refrigerator Coconut Cake Recipes
**Recipe Title:** The Cake Mix Doctor's Easy Refrigerator Coconut Cake
**Description:**
Indulge in a symphony of flavors with The Cake Mix Doctor's Easy Refrigerator Coconut Cake. This delectable dessert combines the moist texture of a classic coconut cake with the convenience of a cake mix, making it a perfect treat for any occasion. The cake boasts layers of fluffy coconut cake, luscious coconut filling, and a creamy whipped topping, all coming together to create a tropical paradise in every bite.
**Key Points:**
* The recipe utilizes a cake mix as the base, simplifying the baking process while delivering a moist and flavorful cake.
* The coconut filling, made from a combination of coconut milk, sugar, cornstarch, and butter, adds a rich and creamy coconut flavor to each layer.
* The whipped topping, prepared using heavy cream, powdered sugar, and vanilla extract, provides a light and airy contrast to the dense cake and filling.
* The cake is assembled in a refrigerator, making it a no-bake dessert that is perfect for warm weather gatherings or when time is limited.
* The recipe includes detailed instructions and helpful tips to ensure a successful baking experience, even for novice bakers.
3 DAY COCONUT CAKE
The best make ahead dessert ever! This old fashioned 3 Day Coconut Cake starts with a cake mix but you'd never know. It's lightly sweet and delicious.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8" round cake pans.
- In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Divide the batter equally between the two prepared cake pans.
- Bake for 25-27 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
- While the cakes are cooling, prepare the filling. In a medium bowl, combine the sour cream, sugar and thawed coconut. Mix well. Place this into the refrigerator until you are ready to assemble the cake.
- To assemble the cake, cut each cake into two layers. You should now have four layers.
- Place one cake layer down on a cake plate, cut side up.
- Scoop 1/2-2/3 cup of the coconut filling into the center of the cake. Spread to the edges carefully so that it does not run over.
- Place another cake layer on top and then spread another 1/2-2/3 cup filling on top.
- Repeat with another cake layer and more filling.
- Then place the last cake layer on top.
- In a bowl, fold together any remaining sour cream filling (we had about 1/2 cup left over) with the 8 ounces of Cool Whip.
- Use this Cool Whip mixture to frost the outside and top of the cake.
- Store in the refrigerator for 3 days before serving. This allows the cake to develop the best flavor.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 3 g, Fat 16 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 47 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
EASY & QUICK DELICIOUS COCONUT CAKE
This is an easy to make dessert that is just as nice as the layer cake version. The delicate flavor of coconut is wonderful. My family loves it and it's great for bake sales and guests. This can also be converted to cupcakes.
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
- 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
- 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
- 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
- 5. Put in refrigerator for a number of hours before serving or overnight.
REFRIGERATOR COCONUT CAKE
Make and share this Refrigerator Coconut Cake recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
- Prepare the cake mix using the water, oil and eggs as directed on package directions.
- Bake in preheated oven for 25 to 35 minutes or as directed on package.
- Test cake by inserting cake tester off center, when it comes out clean cake is done.
- Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
- With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
- Cover and refrigerate until serving time.
- At serving time spread with cool whip and sprinkle with lightly toasted coconut.
Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
Tips:
- Use a quality cake mix as the base for your coconut cake. A good cake mix will produce a moist and fluffy cake that is perfect for this recipe.
- Don't overmix the batter. Overmixing will result in a tough cake.
- Be sure to chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly.
- If you don't have time to chill the cake for 4 hours, you can still serve it immediately. However, the cake will be more moist and flavorful if you chill it first.
- This cake can be stored in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This easy refrigerator coconut cake is a delicious and refreshing dessert that is perfect for any occasion. It is made with a simple cake mix, coconut milk, and cream of coconut, and it is chilled until firm. The cake is then topped with a fluffy whipped cream frosting and shredded coconut. This cake is sure to be a hit with everyone who tries it!
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