Best 6 Amazing Coconut Cake Recipes

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Welcome to the world of delectable coconut cakes! If you're a coconut enthusiast or simply seeking an extraordinary dessert experience, this article will guide you through the process of creating an amazing coconut cake. With the right blend of flavors, textures, and techniques, you can elevate your baking skills and impress your family and friends with a truly unforgettable treat. Get ready to embark on a culinary adventure as we unveil the secrets behind the perfect coconut cake recipe!

Let's cook with our recipes!

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.

AMAZING COCONUT CAKE



Amazing Coconut Cake image

This cake is always gone when i bring it to any function or family gathering. You and your friends will be impressed at your gourmet skills when you serve this delicious cake with a pudding filling!

Provided by the4stacys

Categories     Dessert

Time 2h

Yield 1 cake, 10-15 serving(s)

Number Of Ingredients 14

1 duncan hines white cake mix
1 teaspoon coconut extract
2 (3 1/2 ounce) boxes cook and serve vanilla pudding
4 cups whipping cream
1 tablespoon butter
1 cup coconut, cut up small
1/4 cup sugar
1/4 cup water
1 cup butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla
5 -6 cups confectioners' sugar
1 vanilla bean (optional)
2 cups coconut for the top of the cake

Steps:

  • For Cake: Make cake according to package directions and add the coconut extract. Bake in two 8 or 9 inch round cake pans making sure to tap the pan on the counter to even out the batter and bring air bubbles to the surface for even height in baking. when cake is done let cool 10 minutes and remove from pans. When completely cool use a serrated knife and cut each in half to make a total of 4 circles.
  • For Coconut filling: put cream and packaged pudding in heavy sauce pan and cook on medium heat stirring constantly till it is thick and starts to bubble. While still hot stir in the butter and coconut. Put it into a bowl and cover with plastic wrap to prevent a skin from forming and chill over night or for at least 6 hours.
  • For syrup: put sugar and water into a sauce pan and bring to a boil stirring occasionally. When all sugar is melted take off of the heat and let cool completely.
  • For the icing:.
  • beat the butter and cream cheese till creamy. Add in the vanilla and sugar till of a good spreading consistancy. If you choose to use the vanilla bean process it in a blender or small food processor till it is in little bits.
  • Toasting the coconut:.
  • place the coconut on a baking sheet and place in a 400 degree oven. watch it closely and stir it every so often. take it out when it is golden and let it cool.
  • To assemble the cake;.
  • place one circle on your cake plate, drizzle or spray the top of the cake with the syrup. You will do this with each layer. You want it just moistened not soaked. Divide your filling into thirds and you will smooth out this filling between three layers of the cake. After you have done this with the three layers you will place the fourth circle on top and ice the cake as usual on top and the sides. Lastly take the toasted coconut and carefully stick it to the sides and top of your cake. If you will not eat the cake right away i suggest placing it in the fridge.

Nutrition Facts : Calories 1139.9, Fat 74.7, SaturatedFat 45.3, Cholesterol 208.6, Sodium 620.1, Carbohydrate 115.2, Fiber 1.9, Sugar 97, Protein 7.3

HOMEMADE COCONUT CAKE



Homemade Coconut Cake image

This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!

Provided by Rachel Farnsworth

Categories     Dessert

Time 40m

Number Of Ingredients 15

1/2 cup salted butter (softened)
1/2 cup vegetable oil
1½ cups sugar
2 teaspoons coconut extract
6 large egg whites (room temperature)
1 1/2 cups coconut milk
1/4 cup sour cream
3½ cups cake flour
4 teaspoons of baking powder
1/2 teaspoon salt
16 ounces cream cheese (softened)
1 cup salted butter (softened)
1 teaspoon coconut extract
3 cups powdered sugar
3 cups coconut flakes

Steps:

  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

Nutrition Facts : Calories 730 kcal, Carbohydrate 67 g, Protein 7 g, Fat 49 g, SaturatedFat 35 g, Cholesterol 78 mg, Sodium 347 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 to 12.servings

Number Of Ingredients 21

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
  • In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
  • For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
  • With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
  • In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

AMAZING COCONUT CAKE RECIPE - (4.4/5)



Amazing Coconut Cake Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 12

1 1/2 cups (3 sticks) butter, divided
2 cups sugar, plus 3/4 cup for filling
4 large eggs, room temperature
3 cups self-rising flour, sifted
1 cup unsweetened coconut milk
2 teaspoons vanilla extract, plus 1 1/2 teaspoons for frosting
1 cup sour cream
1/4 cup whole milk
1/2 cup sweetened coconut flakes, plus more for sprinkling
2 (8 oz) packages cream cheese
2 cups confectioner's sugar, sifted or whisked to remove lumps
1/2 cup sweetened cream of coconut

Steps:

  • Preheat oven to 350°. Butter and flour 3 (9 inch) round cake pans. Cream 1 cup butter and 2 cups sugar together in a standing mixer until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition. Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla. Divide the batter among the cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, remove cakes from pans and cool completely on the wire racks. Frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla. Filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl. The following step can be done up to 3 days ahead of time so the cake can fully absorb the layers. Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top. Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes. Quick Tip: Most coconut cake recipes rely on milk and coconut milk as their star ingredients. This recipe chalks up it's success to the addition of sour cream! Yum!

AMAZING CHOCOLATE QUINOA CAKE!



Amazing Chocolate Quinoa Cake! image

This delicious cake is made with quinoa and no flour! Enjoy!

Provided by Stacy Evans

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 cups cold cooked quinoa
¾ cup melted butter
4 eggs
⅓ cup milk
1 ½ teaspoons vanilla extract
1 ¼ cups white sugar
1 cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
  • Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
  • Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your oven is preheated. This will help the cake rise evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Coconut cake is a delicious and versatile dessert that can be enjoyed by people of all ages. With its moist texture, sweet flavor, and fluffy frosting, it's perfect for any occasion. Whether you're a beginner baker or a seasoned pro, there's a coconut cake recipe out there that's perfect for you. So what are you waiting for? Start baking!

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