PINA COLADA COCONUT CAKE
18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated
Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.I'm looking for a recipe for coconut cake.?
Hi !!!
I LOVE THIS CAKE...THERE'S NOTHING LIKE USING CREAM OF COCONUT IN YOUR DESSERT RECIPES...ENJOY !!!
Coconut Layer Cake w/ Cream Cheese Frosting
*I THOROUGHLY AGREE WITH THE BAKER'S COMMENTS ON THIS CAKE...
Recipe Introduction
This was an absolutely delicious cake. Perfect texture. I cannot recommend it too much! The frosting is wonderful. Rich, creamy, decadent! I adore coconut and haven’t ever found a coconut cake recipe that was ‘coconutty’ enough for me. This is the one. The only thing that I would add is perhaps a tiny splash of coconut extract to the cake and frosting (I TOLD you I was a coconut fiend!), but everyone who tasted this loved it! I would also like to make the frosting with fresh coconut next time, perhaps shaving wide pieces of the coconut with a vegetable peeler. I used the recipe to make cupcakes, adjusting the temperature and timing, but when I make the cake, I think that I might add some lemon zest to the cake and frosting and use lemon curd between the layers. NOTE: I made this cake for Easter 2006 and added 1 t. coconut flavoring to the cake batter and to the frosting. The batter made 3-8'; layers which I split and filled with lemon curd. This was raved over at the dinner. After a VERY full meal almost everyone ate a piece of this cake.
List of Ingredients
CAKE:
2 ¾ c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
1 ¾ c. sugar
1 c. sweet butter, room temperature
1 c. canned sweetened cream of coconut (you will use the rest of the can in the frosting)
4 lg. eggs, separated
1 t. vanilla extract
1 c. buttermilk
Pinch of salt
FROSTING:
2 8-oz. pkgs. Cream cheese, room temperature
½ c. butter, room temperature
2 c. 10-X
½ c. canned sweetened cream of coconut
1 t. vanilla extract
4 cups sweetened shredded coconut
Recipe
CAKE:
- Preheat the oven to 350 degrees. Butter and flour two 9” cake pans with 2” high sides. Whisk flour, baking powder, baking soda and ½ t. salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks, and vanilla. On low speed, beat in dry ingredients and them buttermilk, each just until blended.
- Using clean dry beaters, beat egg white with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 c. Cream Cheese Frosting over cake layer. Sprinkle with 1 c. sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
FROSTING:
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
NOTE: Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.
Serves 10.I'm looking for a recipe for coconut cake.?
In Gilligan's Island is was Mary Ann that
had all the good coconut pie recipes..
Sorry can't help you..!!!!!
Coconut Cake Recipe courtesy Kristen Dalbora
Coconut cake:
5 eggs, separated
8 tablespoons butter, room temperature
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk, shaken
1 cup unsweetened coconut
1 cup pecans, finely chopped
Coconut Frosting:
8 ounces cream cheese
1/2 cup butter, softened
3 cups confectioners' sugar
Milk, to thin as needed
1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish
1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish
1 teaspoon vanilla extract
Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased
Preheat the oven to 350 degrees F.
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside.
Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla.
Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix.
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely.
To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans.
http://www.foodnetwork.com/food/recipes/…
check out http://sumiram2006.googlepages.com/desse…
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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