Best 2 Coco Lopez Coconut Cake Recipes

Indulge your taste buds with the quintessential coco lopez coconut cake, a heavenly culinary delight that embodies the vibrant flavors of the Caribbean. This classic cake is a symphony of moist coconut sponge, fluffy coconut filling, and luscious coconut frosting, all harmoniously complemented by the distinctive taste of coco lopez cream. As you embark on this culinary journey, discover the secrets to crafting the ultimate coco lopez coconut cake, a masterpiece that will transport you to a tropical paradise with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

COCO LOPEZ COCONUT CAKE

Coco Lopez Coconut Cake image

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories HarperCollins HarperCollins Cake Dessert Bake Coconut

Number Of Ingredients 11

Ingredients

1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1/2 cup Coco Lopez cream of coconut
2 teaspoons coconut extract
1 cup unsweetened shredded coconut

Steps:

Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
Let the cake cool completely before icing.

COCO LOPEZ COCONUT CAKE

Coco Lopez Coconut Cake image

Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried...

Provided by Kay Skipper

Categories Cakes

Time 20m

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box duncan hines deluxe ii yellow cake mix
BAKE YOUR ABOVE CAKE MIX ACCORDING TO THE BOX DIRECTIONS IN A 13 X 9 PAN.
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can coco lopez cream of coconut (found in the mix drink section of your grocer)
1 (8 ounce) container of frozen cool whip, thawed
1 (6 ounce) package frozen coconut, thawed

Steps:

1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
2. Enjoy your 'special' cake.

Tips:

Use cake flour instead of all-purpose flour for a lighter, fluffier cake.
Make sure the coconut milk is full-fat for the best flavor.
Toast the coconut flakes for a richer flavor.
Don't overmix the batter, or the cake will be tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
Use a cream cheese frosting for a classic flavor combination.
Garnish the cake with toasted coconut flakes or chopped nuts.

Conclusion:

This Coco Lopez Coconut Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a light and fluffy texture. The coconut milk and toasted coconut flakes give the cake a rich coconut flavor that is sure to please everyone. The cream cheese frosting is the perfect complement to the cake, adding a creamy and tangy flavor. This cake is sure to be a hit at your next party or gathering.