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How To make Creamy Coconut Cake
FOR THE CAKE:
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 ts Vanilla
FOR THE FILLING:
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 ts Vanilla
FOR THE FROSTING:
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut
1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.
How To make Creamy Coconut Cake's Videos
Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
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How to Make: Coconut Cream Poke Cake
Get the full recipe here:
This cake is so dense and rich and dreamy it’s not even funny. Tons of flavor? Check. Great texture? Double check. Tropical oasis? Check, check, check. When you need a creamy, decadent cake that will forever win people over, this coconut cream poke cake is the one to turn to. Using a standard white cake mix as your base, along with the aforementioned coconut cream for extra added flavor, you do what’s standard for a poke cake and use a wooden spoon to poke tons of holes in your cake while it’s still hot.
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Vinnie's Vittles Ms. Betty's Sour Cream Coconut Cake
Ms. Betty's Sour Cream Coconut Cake
INGREDIENTS:
1 Butter Recipe Cake Mix ( Yellow )
2 Cups of Sugar
1 16 oz Carton Sour Cream
2 Cups Coconut ( or 12 oz Frozen )
(I use Baker's coconut in the 14 oz. bag.
Seems to be more moist.)
1 1/2 Cups Kool Whip
DIRECTIONS:
1. Prepare Cake according to directions, making 2 layers.
Let cool and split evenly into 4 layers.
2. Combine sugar and sour cream, blend until sugar is
disoved, and then add 2 cups of Coconut,
blending well. Chill.
Reserve 1 cup of this mixture for the frosting.
( See #4 ).
3. Spread remainder of sour cream mixture between the
4 layers, but not on top.
4. Combine reserved sour cream mixture with Kool Whip.
Spread onto top and sides of cake. If desired,
sprinkle some additional coconut onto top and
sides of cake.
5. Seal cake in an air tight container and put in
refrigerator for 2-3 days before serving.
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How To Make Coconut Cake | Recipe | Well Done
This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut. Perfect for parties or as an after-dinner dessert. Get the recipe:
Ingredients:
Cake: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/4 cups sugar 4 large eggs, at room temperature, separated 2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon vanilla or coconut extract 1 teaspoon grated lemon zest
Frosting: 1 cup sugar 1/4 teaspoon cream of tartar 2 large egg whites 1 teaspoon vanilla extract 1 1/2 cups shredded coconut
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How To Make Coconut Cake | Recipe | Well Done
How to make delicious homemade coconut custard
This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, coconut cream pie or for serving with fresh fruits and berries on top of your breakfast pancakes.
PRINTABLE RECIPE ►
Ingredients ►
13.5 oz unsweetened coconut milk (ours comes in a can)
2 oz Whole milk (or water for dairy free option)
1 tsp vanilla extract
2 tsp coconut extract
5 large egg yolks (room temperature)
3 oz sugar
3 Tbsp cornstarch
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COCONUT CREAM CAKE Recipe (Super Fluffy and Delicious) Easy Dessert | Homemade Cake | Baking Cherry
???? Get the written recipe here:
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#cake #dessert #yummy
Learn how to make this fluffy and delicious Coconut Cream Cake, made with shredded or desiccated coconut and coconut milk, topped with a tasty and creamy coconut frosting. An easy dessert recipe for you to make a homemade cake from scratch.