Best 5 Perfumed Coconut Cake Recipes
Are you craving a sweet treat that will transport you to a tropical paradise? Look no further than the perfumed coconut cake, a culinary delight that combines the rich flavors of coconut with the delicate aroma of fragrant flowers. This exquisite cake is not only a feast for the taste buds but also a visual masterpiece, adorned with intricate designs and adorned with tropical blooms. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating the perfect perfumed coconut cake, ensuring a heavenly experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Yellow Cake From a Mix
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Yellow Cake From a Mix
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Yellow Cake From a Mix
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Yellow Cake From a Mix
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Yellow Cake From a Mix
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
Tips:
- For a smooth batter, make sure your butter and eggs are at room temperature before you start mixing.
- Be careful not to overmix the batter, as this can make the cake tough.
- When adding the dry ingredients to the wet ingredients, do so gradually and in small increments, mixing well after each addition.
- To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
- Bake the cake in a preheated oven to ensure even cooking.
- To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before frosting it.
- If you're short on time, you can use a store-bought frosting instead of making your own.
- To make the cake extra special, top it with fresh fruit, whipped cream, or a dusting of powdered sugar.
Conclusion:
Whether you're a seasoned baker or a novice, this perfumed coconut cake recipe is sure to impress. With its moist and fluffy texture, delicate coconut flavor, and stunning presentation, it's the perfect cake for any occasion. So next time you're looking for a sweet treat that's sure to wow your friends and family, give this recipe a try.
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
