How To make Ring O Coconut Cake
2 cups Sugar
1 cup Cooking oil
2 Eggs
3 cups All-purpose flour
3/4 cup Unsweetened cocoa
2 teaspoons Baking soda
2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Coffee
hot
1 cup Buttermilk
1 teaspoon Vanilla
1/2 cup Nuts :
chopped
FILLING:
8 ounces Cream cheese softened
1/4 cup Sugar
1 teaspoon Vanilla
1 Egg
1/2 cup Flaked coconut
1 cup Semisweet chocolate pieces :
=OR=- milk chocolate
GLAZE:
1 cup Powdered sugar
3 tablespoons Cocoa
2 tablespoons Butter melted
2 teaspoons Vanilla
3 tablespoons Water; hot :
to 5 tbls
Generously grease and lightly flour a 10" tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.
FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.
How To make Ring O Coconut Cake's Videos
Coconut Cake (Jamaican Toto) easy and delicious!
This Caribbean Coconut Cake which is also known as Jamaican ToTo and other names in the Caribbean is a simple and easy recipe, vegan friendly. Absolutely amazingly delicious!!
**Ingredients**
5 cups all purpose or baking flour
2 cups Sugar
3 cups coconut milk (fresh or can)
3 cups coconut flakes
1/2 stick melted butter or vegan butter (1/4 cup)
2 tbsp coconut oil (optional)
2 tbsp vanilla essence
2 tsp almond & rose water (if available)
2 tsp grated nutmeg
2 tsp cinnamon powder
2 tsp mix spice
1 tsp salt
1 tsp grated ginger or ginger powder
1 1/2 tbsp baking powder
1 tsp baking soda
Virgin Coconut oil recipe
Bake in a 9x13 square container or any shape container of your choice.
At 350 degree for 1 hour (preheated)
Cut ingredients in half for smaller cake
Taste and make adjustments.
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Easy Coconut Layer Cake
1 box yellow cake mix 1 1/2 cups sugar
3 pkgs. frozen coconut 1-8oz cool whip
1-8oz sour cream
Prepare cake mix as directed for 2 layers(or 4 layers as i did). U can also sub 1/2 cup of coconut milk plus water to make 1 cup liquid. Prepare 2-4 pans greasing & flouring. Bake layers until golden brown.
Mix filling using the sugar & sour cream mixed well & add 1 1/2 -2 (6 ounce)packages frozen coconut and stir well and place in refrigerator until needed.
Frosting: Mix 8 ounces cool whip with 1/2 - 1 package frozen coconut. Fold coconut in gently and place in refrigerator. **Cool whip toughens if stirred too much!
When layers are cool, place first layer on cake stand(*remember to prick layers with a fork prior to putting filling on them) and place filling between layers until all layers are used. Take out frosting(cool whip + coconut) and place on sides and top of layers. Sprinkle remaining coconut on top of cake.(you may also out extra coconut on sides if desired)
Cover and place in refrigerator.
**Note cake is better if made 2 days ahead if possible.
What is Special about this Coconut Cake? It's A Mama's Recipe
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Coconut bundt Cake/Coconut bundt with milky bar topping/Easy Coconut cake/Gawa's kitchen
Recipe Credit Unknown
Tries and Tested by gawa's kitchen
Ingredients
4 exlarge eggs
1+1/3 cup oil
1+1/3 cup castor sugar
3/4 cup plain yogurt
1/2 cup milk
1 teaspoon vanilla essence
1+1/2 cup Cake flour
3 teaspoons baking powder
1 cup coconut
bake @ 180 degrees Celsius ( moderate heat)
160 degrees Celsius (fan assisted )
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Raspberry and Coconut Cake | CHELSWEETS
This raspberry and coconut cake recipe is made with fluffy coconut cake layers, real raspberry frosting and a tart raspberry filling!
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COCONUT CAKE RAFFAELLO
Today I want to show you how to make one of my favorite cakes - Raffaello. Tender and light coconut sponge cake with sweet, rich and delicate coconut filling will certainly become the hit of any festive table.
COCONUT CAKE RAFFAELLO RECIPE -
INGREDIENTS FOR THE CAKE:
3 eggs at room temperature
80g sugar
50g sifted flour
25g cornstarch
1/4 tsp salt
1/2 tsp baking powder
35g shredded unsweetened coconut
INGREDIENTS FOR THE FILLING:
320g sugar
300ml cold milk
40g cornstarch
2 eggs (or 4 egg yolks)
100g unsweetened shredded coconut
500ml heavy whipping cream
2 tsp vanilla sugar or vanilla extract
INGREDIENTS FOR DECOR:
Sweetened shredded coconut
Roasted almond petals (optional)
Raffaello candy (optional)
MY LATEST RECIPES:
Beef and Potato Pie
Vanilla Cake with Fresh Strawberry Filling
Vanilla Butter Cake Recipe
Piping Buttercream Roses for Beginners
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