Coconut Cake Recipes

[StitchinGrandma]

I thought I had one from Paula Deen, but I didn't see that one. I have all of these and they all look like good ones.

I really wish I'd have written down where I got this recipe from. I just got it somewhere, possibly a sewing group within the past few months.

Creamy Coconut Cake
1st Place Sr. Open Baking Contest San Juan County Fair August 2003
2nd Place Sr. Open Baking Contest San Juan County Fair August 2006


3 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
5 eggs, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups milk
1 can of Cream of Coconut
1 can of sweetened condensed milk (NOT evaporated)
1 large container Cool Whip
Sweetened Flaked Coconut

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
Sift together cake flour, baking powder, and salt.
In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer.
Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
Bake for about 35 minutes. While still hot, using a wooden spoon, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.

If you’re in a hurry, use a white cake mix and prepare according to directions, except use whole eggs.

Note: This was one of the recipes I received at my bridal shower 23 years ago when everyone wrote down their favorite recipes as part of a bridal shower game.
It has been a family favorite ever since!

[StitchinGrandma]

Here's another that looks like it would be VERY moist with the sour cream and coconut cream in the mix for the cake. Check near the Oriental foods for the coconut cream, or even Hispanic foods if you can't find that elsewhere in the store.

Coconut Cream Cake

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2 In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

4 Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

[StitchinGrandma]

And here ya go Debbie ~ If you want to get REALLY fancy ~ Or just use the other recipes, split the cake into layers and use this filling on that :D

Coconut Pecan Cake with Chocolate Ganache and Coconut Filling

If you serve this cake as a Valentine’s Day dessert, bake the layers in two nine-inch heart-shape cake pans.

Makes 1 nine-inch layer cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)

1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.

2. In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.

4. Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.

5. Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.

6. Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.

7. Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

Coconut Cake Filling
Makes enough for 1 nine-inch cake

1 cup sweetened shredded coconut
3/4 cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract

1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan and cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.

2. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

Milk Chocolate Ganache
Makes enough for 1 nine-inch cake

1 1/2 pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup

1. Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.

2. Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.

[Granny313]

OH MAN - These all sound wonderful ! I can't wait to try them all. Will always think of you when I am cooking them! (Whether they turn out good or bad LOL) No really, Thanks for going to the trouble of finding them...I have a book I will put them in with your name on the front. I have copies of the other ones you have posted in the past.

Thanks again

Debbie

[StitchinGrandma]

You're welcome Debbie. Good luck picking just one from those. I couldn't which is why you got all of them. I actually had a few others which is really funny since hubby isn't that fond of coconut. LOL

I do think though that using the filling from the last recipe sounds like a great idea. That looks amazing.

[Granny313]

You're welcome Debbie. Good luck picking just one from those. I couldn't which is why you got all of them. I actually had a few others which is really funny since hubby isn't that fond of coconut. LOL

I do think though that using the filling from the last recipe sounds like a great idea. That looks amazing.

I will let you know What my hubby thinks- I would let you know but I just don't do coconut:eek:

Thanks Again

Debbie:willy:

[StitchinGrandma]

LOL Ya know the funny thing, I cannot eat the fresh coconut and HATE pina colada drinks, but give me angel flake sweetened shredded coconut and I can eat that right from the bag.

[Snyder.crafting]

Oh Vicki, I'm in trouble now. I just had the most wonderful Coconut cake this weekend at a party and I was glad that she couldn't give me the recipe (bakery recipe she was a tester for). I was glad because this is the LAST thing I need to be making (on diet now). I will eat the whole thing myself. oh well, it wouldn't hurt to keep these recipes on file. I'm sure there is something I need to make a cake for in the near future.
:) Jennifer

[Granny313]

Oh Vicki, I'm in trouble now. I just had the most wonderful Coconut cake this weekend at a party and I was glad that she couldn't give me the recipe (bakery recipe she was a tester for). I was glad because this is the LAST thing I need to be making (on diet now). I will eat the whole thing myself. oh well, it wouldn't hurt to keep these recipes on file. I'm sure there is something I need to make a cake for in the near future.
:) Jennifer

Jennifer:

We are all in trouble!! Vicki has already posted some GREAT recipes.. I have tried some and they are great. I would love to live by so that I could really "try" her recipes as she makes them (LOL) ;)

I can't wait until closer to Christmas when I started baking cakes and cookies for the freezer to do goody baskets - I hope she has alot of recipes to put on this board!!!! Have you seen the crock pot recipes that she has posted? or soups? :willy:

[StitchinGrandma]

Oh Vicki, I'm in trouble now. I just had the most wonderful Coconut cake this weekend at a party and I was glad that she couldn't give me the recipe (bakery recipe she was a tester for). I was glad because this is the LAST thing I need to be making (on diet now). I will eat the whole thing myself. oh well, it wouldn't hurt to keep these recipes on file. I'm sure there is something I need to make a cake for in the near future.
:) Jennifer
I'm sorry I wasn't ignoring your post. For some reason I did not get notification of either these posts. :(

If you're on a diet then I'd suggest keeping away from this part of the forum. :p It's probably going to be a very dangerous place to be lurking with the holidays coming.

Jennifer:

We are all in trouble!! Vicki has already posted some GREAT recipes.. I have tried some and they are great. I would love to live by so that I could really "try" her recipes as she makes them (LOL) ;)

I can't wait until closer to Christmas when I started baking cakes and cookies for the freezer to do goody baskets - I hope she has alot of recipes to put on this board!!!! Have you seen the crock pot recipes that she has posted? or soups? :willy:
Awwww shucks. Glad you've liked some so far that I've posted. You'd be very upset if you lived near me. Since my legs got so bad I don't do much baking or candy making or anything any longer. I'm glad you are enjoying the recipes though. I know my kids loved my cooking and were all warned they will never find any woman that will take the time to cook like thier Mom. Younger girls these days, for the most part just don't like cooking. There are still many that do, but there's SO many that won't. One of my boys found one like that and he does all the cooking because she hates it.

[Granny313]

I'm sorry I wasn't ignoring your post. For some reason I did not get notification of either these posts. :(

If you're on a diet then I'd suggest keeping away from this part of the forum. :p It's probably going to be a very dangerous place to be lurking with the holidays coming.


Awwww shucks. Glad you've liked some so far that I've posted. You'd be very upset if you lived near me. Since my legs got so bad I don't do much baking or candy making or anything any longer. I'm glad you are enjoying the recipes though. I know my kids loved my cooking and were all warned they will never find any woman that will take the time to cook like thier Mom. Younger girls these days, for the most part just don't like cooking. There are still many that do, but there's SO many that won't. One of my boys found one like that and he does all the cooking because she hates it.

I don't know why they don't cook like the women did in the past. My mother held a job and we always had home-cooked meals at night. I did the same thing. One thing is that we didn't go out to eat at the drop of a hat!! My mother taught me to freeze and can vegetables and all the old time good things. I still do it all in the summer time. My girls and grandkids love to eat it but you can't find any of them when it's time to do the work to put all the vegetables up in the summertime.(LOL)

But bet your life they LOVE to eat !!!!:willy:

[StitchinGrandma]

Exactly! My Mom didn't work but she had a huge garden and canned tons of stuff. I learned some of that and when she died I had to take over making my Dad's favorite, Bread and Butter pickles since they are so hard to find. I also worked, cared for three kids mostly on my own since when I was married hubby was more interested in drinking than watching his own kids. Then I got rid of him and I was on my own with all three boys, working and still I always made homecooked foods. I have always done that and loved being in the kitchen. I'm known to all my friends as THE person to call when they need help cooking anything.

[Granny313]

Exactly! My Mom didn't work but she had a huge garden and canned tons of stuff. I learned some of that and when she died I had to take over making my Dad's favorite, Bread and Butter pickles since they are so hard to find. I also worked, cared for three kids mostly on my own since when I was married hubby was more interested in drinking than watching his own kids. Then I got rid of him and I was on my own with all three boys, working and still I always made homecooked foods. I have always done that and loved being in the kitchen. I'm known to all my friends as THE person to call when they need help cooking anything.

Vicki - you know when something ever happens to us - that will be the end of all of this homemade stuff.:banghead: I really do not think that these kids this day and time will ever do the things that we and Our mothers did. Life comes really too easy now. It's funny because when we are gone, I don't know about yours, but mine will be COMPLETELY lost.:confused: They will probably live a lot longer though than I will. (LOL)

[StitchinGrandma]

At the request of two of my kids I made them CD's of all my recipes. They have some recipes they really like and wanted to be sure they got recipes for. What's funny is they wanted my chili recipe the most and that was one I never wrote down. It was a combination of two recipes and my own stuff so there was really nothing more than me knowing what I did. I finally broke down and made it while writing everything down but I had to make it about four times to get it just right. Also, when I used to make it for the family I made it in a 20 quart pot and I didn't know how to make any less so while creating the recipe for them I also made it a normal size too. :D They were thrilled. I had friends tell me I should enter the chili cookoff in Rockford each year and I just never did. Too busy with family and kids but I have always wondered if it might have won. Of course, they HAD to have my brownie recipe and a few others.

At least they can make things when I am gone but yea, they just won't taste like they did when Mom made them. I didn't want them to look back after I am gone and wish they'd have gotten my recipes like I do with some that my own Mom used to make and are gone forever.

You should do that for your kids too. ;)

[Granny313]

That is a wonderful idea - and by the way - my family loves chili also!!!!
You know - that would be a good Christmas gift for the girls. I could do a cook book and embroider the cover........ Time, if I just have time!!!!

[StitchinGrandma]

HA! I totally gave up on the cookbook idea. I got samples from two or three companies and was going to make one through them since it would be less than for me to buy ink and paper and then the time to cut pages and put it all together. In fact I probably still have the boxes they shipped to me giving me all the information and the free cookbooks they sent as samples. WOohooooo free cookbooks. I LOVED that part.

So, instead of a fancy cookbook, they got a CD full of "Mom" :D

[debmac]

I gave all three of my girls a cookbook when they left home for college. I had all of the recipes for their favorites. I also got all of their family and friends mothers to write their recipes for things that were my girls favorites when they would go to visit. I believe that these are cookbooks are one of their favorite possessions. They have little notes from me, their grandmothers, aunts, etc. written on each of the recipes. I believe that these cookbooks are one of their favorite possessions,

[StitchinGrandma]

I gave all three of my girls a cookbook when they left home for college. I had all of the recipes for their favorites. I also got all of their family and friends mothers to write their recipes for things that were my girls favorites when they would go to visit. I believe that these are cookbooks are one of their favorite possessions. They have little notes from me, their grandmothers, aunts, etc. written on each of the recipes. I believe that these cookbooks are one of their favorite possessions,

You're probably right. I know my oldest was excited when I handed him the cd and told him what it was and so was one of the twins. Of course, they asked immediately if this recipe or that recipe was on the cd and were thrilled when I said yes. BUT, funny thing? They both tend to call me still asking what they need to make this or that recipe because they either are at the store and decided they wanted to make something, OR can't find the CD. LOL Goofy kids.

I think before I die I should put a new copy of a cd into the safe so they can all have a new copy with a note from Momma that says, "You need to keep track of this one because you can't call me anymore" :p

[debmac]

That would be a good idea. I know what you mean about calling everytime they make something. My youngest daughter calls me every time she goes to the grocery store to find out what she needs to buy to make something. Then she will call after she has finished cooking and eating to tell me it tastes just like mine. Her roommates at college all love her cooking for them.

[susank]

Vicki - is this a chili recipe you can share with the rest of us!!???

[StitchinGrandma]

Vicki - is this a chili recipe you can share with the rest of us!!???

Sure, but if you win some contest you have to give me half the prize money. :D

Click me (http://www.embroidables.com/forums/showthread.php?p=21487#post21487)

[rosebud314]

Here's the recipe from Paula Deen:


http://www.foodnetwork.com/food/images/logos/fn_print_logo.gif Jamie's Coconut Cake Recipe courtesy Paula DeenCake:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked sweetened coconut
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
2 to 3 cups flaked sweetened coconut
Artificial holly, optional garnish
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 coconut 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.
Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.
Frosting:
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. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.

Recipe Summary
Difficulty: Intermediate
Prep Time: 15
Inactive Prep Time: 10
CookTime: 40
Yield: 8 servings
User Rating http://www.foodnetwork.com/food/images/icons/4_stars.gif Episode#: IP0301
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

[NJMo]

I am yet again in Memphis/Southaven for business (been here 3 of the past 4 weeks). I have been to the new Paula Deen restaurant in Tunica TWICE and I have had this cake. It is so good, we are going back tomorrow night and I will have this cake again.

Next week - diet time. This week Deen time!

Nancy