Best 4 Vickys Coconut Cream Cake Recipes

Indulge in the delightful flavors of "Vicky's Coconut Cream Cake," a culinary masterpiece that combines tropical sweetness with creamy decadence. This scrumptious cake will transport you to a tropical paradise with every bite. Get ready to embark on a baking journey that promises to impress your loved ones and satisfy your sweet tooth like never before. Discover the secrets behind creating this irresistible cake, from the perfect blend of coconut and cream to the moist and fluffy texture that melts in your mouth. Dive into the world of "Vicky's Coconut Cream Cake" and experience a taste of paradise.

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

COCONUT CREAM CAKE I

Coconut Cream Cake I image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories Desserts Cakes Cake Mix Cake Recipes White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

COCONUT CREAM CAKE III

Coconut Cream Cake III image

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Provided by JPAULEYBUCKNER

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g

COCONUT CREAM CAKE

Coconut Cream Cake image

Make and share this Coconut Cream Cake recipe from Food.com.

Provided by johnvac52

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) box butter recipe cake mix (prepared according to package directions in a 9x13 pan)
2/3 cup water (or as directed on package)
1/2 cup softened butter (or as directed on package)
3 eggs (or as directed on the package)
1 (15 ounce) can cream of coconut
8 ounces cream cheese, softened
12 ounces whipped topping
1 (6 ounce) package frozen coconut

Steps:

When cake is done, punch holes all over the top.
Pour cream of coconut over the entire cake and let cake cool completely.
Beat together the cream cheese and whipped topping.
Spread over cake and sprinkle with coconut.
Refrigerate until ready to serve.

Nutrition Facts : Calories 405.5, Fat 24.6, SaturatedFat 14.5, Cholesterol 83.5, Sodium 361.5, Carbohydrate 42.9, Fiber 0.4, Sugar 30, Protein 4.5

COCONUT CREAM CAKE

Coconut Cream Cake image

Make and share this Coconut Cream Cake recipe from Food.com.

Provided by lemoncurd

Categories Dessert

Time P1DT30m

Yield 1 9inch cake

Number Of Ingredients 16

Ingredients

1 cup cold butter, diced
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 teaspoon salt
1 tablespoon baking powder
3 cups sifted cake flour (10 1/2 oz. or sift before measuring)
1 1/4 cups coconut milk
1 cup coconut milk
1 cup half-and-half
1 vanilla bean, split and scraped
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons vanilla
1 1/2 cups coconut

Steps:

Bake at 350-- two 9" inch greased and lined bottom parchment paper.
Pastry Cream: whisk sugar and cornstarch together in a bowl.
Add eggs and whisk until smooth.
Place coconut milk, half and half and vanilla bean in a saucepan.
Heat to simmering.
ladle out about 1/3 of the liquid and stir into the egg mixture.
Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
Let boil for 1 minute stirring all of the time.
Pour through a strainer into a bowl and Stir in vanilla and coconut.
Place plastic wrap over custard so that it is touching the surface.
Refrigerate overnight.
CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
Add eggs, on at a time, scraping down after each addition.
Add vanilla.
Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
Be sure to scrape bowl down after each addition.
Pour batter into cake pans.
Bake for 25-30 minutes or until it tests done.
Cool When cool, split cake layers in half.
Fill with coconut pastry cream.
Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.

Nutrition Facts : Calories 7870.6, Fat 441.7, SaturatedFat 315.9, Cholesterol 1985.6, Sodium 4997.7, Carbohydrate 914, Fiber 28.1, Sugar 513.4, Protein 96.8

Tips:

Use fresh ingredients: Fresh coconut cream and milk will give your cake a richer flavor and a more delicate texture.
Don't overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
Bake the cake at a moderate temperature: A moderate oven temperature will help to prevent the cake from browning too quickly and becoming dry.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a cream cheese frosting: A cream cheese frosting is a classic pairing for coconut cake. It's rich, creamy, and slightly tangy, which complements the sweetness of the cake perfectly.
Garnish the cake with shredded coconut: Shredded coconut adds a pop of color and texture to the cake.

Conclusion:

Coconut cream cake is a delicious and easy-to-make dessert that's perfect for any occasion. It's moist, flavorful, and has the perfect amount of sweetness. The cream cheese frosting is the perfect complement to the coconut cake, and the shredded coconut adds a pop of color and texture. If you're looking for a delicious and impressive dessert, coconut cream cake is the perfect choice.