What is a good recipe for coconut cake?

Answer 1

i hope you still need the recipe because this is the best one. it is so good and the longer it's refrigerated the better it tastes.

1 yellow cake mix
1 can creme of coconut-coco lopez
1 can sweetened condensed milk
1 small package of coconut
1 small container of cool whip

cook cake from directions on box. set to cool and poke holes throught out w/toothpick. pour creme of coconut and condensed milk over cake. when completely cooled ice cake w/cool whip. cover whole cake w/coconut.
keep refrigerated.

this cake is awesome! my family begs me to make it. a few friends who claim to hate coconut even liked it!

Answer 2

coconut cake
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3 eggs, separated
1 1/2 cups sugar
3/4 cup butter
1/2 teaspoon vanilla extract
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Milk
1 large fresh coconut, grated, reserving milk
Fresh Coconut Cake Frosting (recipe follows)

Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.

Fresh Coconut Cake Frosting
2 cups sugar
1 (12-ounce) can evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1 coconut, grated

Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.
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Answer 3

1 pkg. (2-layer size) yellow cake mix

1-1/2 cups milk

1/2 cup sugar

2 cups BAKER'S ANGEL FLAKE Coconut, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 can (20 oz.) pineapple chunks, drained

2 kiwis, peeled, sliced

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.

ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator.

Answer 4

I am one of those that claims to hate coconut and I am one of the loudest beggars for cindy loo's cake. It's the best...and it's served chilly and great for a summer day. If you use the non dairy Cool whip it can keep outside for a long time without spoiling in the sun.

Answer 5

Make any white cake, mix cocunut flavoring (found with the vanilla extract) in with frosting, sprinkle toasted cocunot flakes on top after you frost. also see southernliving.com for recipes

Answer 6

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 1 (3-layer) cake

Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling


Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy


Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy


7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy