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The Kitchen Table

Looking for Coconut Cake Recipe

14 years ago

My great aunt used to make a wonderful coconut cake but I lost her recipe and am heartbroken. My son's birthday is Saturday and he has decided that he would like a coconut cake. I didn't even realize he liked coconut...lol!! So, can you please share some of your best coconut cake recipes with me???

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Comments (12)

bigfoot_liz
14 years ago
my all time fav coconut cake recipe is of course a martha stewart one, she has amazing from scratch recipes for layer cakes. it is what i have DH make for ea birthday, it's a 2 day process for him lol. i am at work but if you search her recipes it's a coconut layer cake w/ 7 minute frosting and a coconut creme filling. just to die for! ~ liz
bigfoot_liz
14 years ago
here's the recipe...

Here is a link that might be useful: ultimate coconut cake
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RECIPE: looking for: coconut cake recipe
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Comments (2)
Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.
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LOOKING for: how about a coconut cake....not pie
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Comments (9)
This one's from Nathalie Dupree & it's a keeper: COCONUT CAKE 1 1/4 cups flour 1 1/4 cups cake flour (not self-rising) 1 TBL baking powder 1 tsp salt 1 1/2 cups sugar 3/4 cup soft butter 2 large eggs 1 tsp vanilla Icing: 3 egg whites, stiffly beaten 2 cups sugar Meat of 1 fresh coconut, ground or grated 1 cup coconut milk For the cake, preheat the oven to 350Â°. Grease two 8" cake pans & dust w/flour. Place circles of waxed paper in the bottoms of the pans & grease & flour them. Sift the flour, baking powder & salt together. In a separate bowl, cream the sugar & butter, then add the eggs & vanilla & beat well. Add the dry ingredients & milk alternately, starting & ending w/the dry ingredients & beat until smooth. Pour the batter into the pans & bake 20-25 minutes. Cool on a rack, remove from the pans & peel off the waxed paper. To make the icing: Place the beaten egg whites in a saucepan & add sugar, coconut & coconut milk. Over medium heat, bring the mixture to a full boil & boil 4-5 minutes. Remove from the heat & spread on the cake while both the cake & icing are still warm.~~
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Coconut cake a flop
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Comments (19)
Yes dilly dally! That's the exact one! The directions are so long, I didn't think I should type them all out. colleenoz and terri, here's the part you're talking about: "In a separate bowl, using an electric mixer at med.speed, beat the sugar and eggs for 1 minute. Gradually add the butter, milk and van. extract and continue beating for 2 more minutes. Reduce the speed to low, add the flour mixture, and beat for 1 minute. Butter was suppose to be "unsalted,cut into cubes and softened"
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Comments (1)
Margaret: I found several Orange cake recipes in my cookbooks, but could use more info. to narrow it down. Do you know if it was a sponge or a chiffon cake? Did it have any nuts, spices or raisins? Do you know if it was baked in a tube or bundt pan? Was it frosted or glazed?
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glenda_al
14 years ago
I love the 3 day refrigerator coconut cake.
Linda Wayman
14 years ago
Glenda, that's my favorite too.
ann_in_florida
Original Author
14 years ago
Oops....I don't have 3 days.
sue_va
14 years ago
This is similar to BFLiz's. Just easier. ;-)

3 Day Coconut Cake

18 oz. frozen coconut
16 oz Sour Cream
1Â½ cups sugar
Mix all together and refrigerate for 24 hours.

I box Yellow cake mix
Bake according to directions
Cut each layer into two layers.
Spread icing between layers and on top.
Refrigerate for three days.

It is really scrumptious.

Sue
kathy_
14 years ago
I did the same one as Sue with white cake. It is even good with chocolate cake. Gosh I could eat some cake...
sisto12
14 years ago
One 18-1/4 ounce white cake mix, prepared as directed
One 14 ounce can of sweetened condensed milk
12 ounces Cream of Coconut
8 ounces non-dairy whipped topping
1 cup shredded coconut

While the cake is still hot, poke holes in the cake with a fork. Mix sweetened condensed milk with Cream of Coconut, and pour over cake, making sure it goes into the poked holes. Cool completely. Spread non-dairy whipped topping over top of cake. Cover with coconut. Store in refrigerator.
Note: Find the Cream of Coconut with drink mixes.
evatx
14 years ago
I make the one that Sisto posted. It's really delicious!
schoolhouse_gw
14 years ago
In a separate post I was looking for cream of coconut for the Royal Coconut Cake recipe in Tea Time magazine. Here is the recipe (long):

3cup all-purpose flour
1Tb.baking pwd.
1/4 tsp.salt
1 1/2 c. sugar
4 eggs
3/4c.(1 1/2sticks)unsalted butter,cut into cubes and softened
1c. milk
1Tb.vanilla extract
1c. Vanilla Syrup (recipe follows)
1 recipe Coconut Crm. Filling (recipe follows)
1 recipe Crm.cheese Buttercream frosting (recipe follows)
Garnish: grated or shredded coconut

Vanilla Syrup: (makes 1 1/2cups)
1c. sugar
1c. water
1/4 tsp. van. extract

Coconut Crm.Filling:
1 1/4c. heavy cream
3/4c. sugar
2Tb. coconut cream
1Tb. cornstarch
1Tb. milk
1c. shredded coconut
1/2 (1stick)unsalted butter,softened

Crm.cheese bttrcrm.frosting:
3/4c. (6oz.)crm.cheese, softened
1/2c. (1stick)unsltd.butter,softened
1/4 tsp. salt
4c. confectioners sugar
3Tb.milk
1Tb. vanilla extract

The directions are long,so I won't type out the whole thing unless you really want me to or email me.I tried to find the recipe online so I could post a link but was unable to locate it. Here's the basics: The cake batter is put into three buttered cake pans and baked at 350 (parchment or waxed paper lined pans with flour dusted bottoms and sides. The vanilla syrup is brushed on the tops of each cake layer after baking and they are cool, letting the syrup soak in. The coconut crm.filling is spread between the cake layers. I bought canned crm.cheese frosting but afterward thought plain buttercream would taste better.

A friend just told me today about the recipe where you poke holes in the cake and let the coconut cream soak into it. She thought it was the best coconut cake she'd ever eaten. I'll try that next time.
ruthieg__tx
14 years ago
Find a recipe for Italian Cream Cake...It won't get any better...
nodakgal
14 years ago
Duncan Hines has a cake mix that is Coconut. They also have the canned coconut frosting. I don't usually go for the canned frosting but this was really good frosting. I found it a couple times at Walmart and then go figure, they don't have it anymore!!!!!! You might look at your Walmart or grocery store for it. Living in the boonies, I've checked our local grocery store and no luck there either.

Really, if you can find it it is GOOD!

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