Best 2 Classic Angel Flake Coconut Cake Recipes
Welcome to the realm of culinary wonders, where we embark on a journey to discover the best recipe for the classic angel flake coconut cake. This delectable dessert, often adorned with a sprinkling of toasted coconut flakes, tantalizes taste buds with its ethereal texture and sweet, tropical flavors. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the magical process of creating an angel flake coconut cake that will leave you and your loved ones spellbound.
Here are our top 2 tried and tested recipes!
CLASSIC ANGEL FLAKE COCONUT CAKE
Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h25m
Yield 18
Number Of Ingredients 6
Steps:
- Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
- Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
- Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 38.2 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 303.1 mg, Sugar 62.4 g
CLASSIC ANGEL FLAKE COCONUT CAKE
Steps:
- 1. Prepare: Cake batter as directed on package; stir in 2/3 cup of the coconut, Pour evenly into 2 (9inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake from pans to wire rack. Cool Completely.
- 2. Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
- 3. Place: 1 of the cake layers on severing plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.
Tips:
- Use fresh ingredients, especially the coconut and the eggs, for the best flavor and texture.
- Make sure the oven is preheated before baking the cake. This will help the cake rise evenly.
- Don't overbeat the egg whites. Overbeaten egg whites will make the cake tough.
- Fold the egg whites into the batter gently. Overmixing will deflate the egg whites and make the cake dense.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Angel flake coconut cake is a classic Southern dessert that is perfect for any occasion. It is light and fluffy, with a delicate coconut flavor. The frosting is rich and creamy, and the toasted coconut adds a nice crunch. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
