Best Allspice Coconut Cake Recipes

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COCONUT BUNDT CAKE



Coconut Bundt Cake image

Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I've ever eaten!

Provided by Jodi

Categories     Dessert

Time 1h20m

Yield 15

Number Of Ingredients 12

1 3/4 cups flour
2 cups flaked coconut
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 teaspoon baking powder
2 teaspoons coconut extract
1 cup powdered sugar
2 to 5 tablespoons heavy cream (adjust to your liking for a thinner or thicker glaze)
1 teaspoon coconut extract
1/2 cup flaked coconut (optional and can be toasted as well)

Steps:

  • Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
  • In a medium bowl, mix flour and flaked coconut. Set aside.
  • In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
  • Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
  • Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.

ALLSPICE COCONUT CAKE



Allspice Coconut Cake image

Love spice cakes.

Provided by Penny Hall

Categories     Cakes

Time 1h

Number Of Ingredients 4

1 box cake mix of choice
1 can (12 oz ) peaches
1 cup sweetened coconut
1 stick butter cut into 8 tabs

Steps:

  • 1. Open the peaches and pour juice and peaches into the cake pan. Next, pour dry cake mix on top of peaches and place tabs of butter on top of the mix. Finally, put sweetened coconut over the cake and cook at 350 for 1hr. After the first 30 min., stir ingredients up really well and cook for the remaining 30 min. Serve with ice cream!

SPICE CAKE WITH ALMOND-COCONUT TOPPING



Spice Cake with Almond-Coconut Topping image

Make and share this Spice Cake with Almond-Coconut Topping recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup Greek yogurt (extra-thick) or 1 cup sour cream
1/2 cup packed light brown sugar
1 tablespoon butter, melted
1/2 cup chopped toasted almond
1/4 cup sweetened coconut
1/4 cup milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 330 degrees F (165C).
  • Butter and flour a 10 inch bundt pan.
  • Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
  • In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
  • Add eggs; beat until smooth.
  • Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
  • Pour batter into prepared pan.
  • Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
  • Preheat broiler.
  • Combine brown sugar, butter, almonds, coconut, milk and vanilla.
  • Spoon mixture over top of cake.
  • Place under broiler, 3 inches from heat source until lightly browned.
  • WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!

Nutrition Facts : Calories 348.4, Fat 13.8, SaturatedFat 6.7, Cholesterol 76.5, Sodium 272.9, Carbohydrate 52.3, Fiber 1.4, Sugar 35, Protein 5.3

SIMPLY THE BEST COCONUT CAKE



Simply the Best Coconut Cake image

Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.

Provided by NicoleMcmom

Time 1h40m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups white sugar
2 (6-ounce) packages frozen coconut
1 (8 ounce) container sour cream
1 (15.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup light corn syrup
2 large egg whites
1 tablespoon water
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup flaked sweetened coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
  • Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
  • Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
  • Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
  • Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
  • Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

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What is Allspice Coconut Cake?

Allspice coconut cake is a delectable dessert that combines the warmth of Caribbean flavors with the sweetness of baked goods. It is a heavenly concoction of fluffy coconut cake infused with the savory and aromatic blend of allspice, nutmeg, and cinnamon. This cake is usually served for special occasions, family gatherings, or as a delightful treat for an indulgent dessert experience.

Origins of Allspice Coconut Cake:

Allspice coconut cake is an invention that has its roots in Caribbean cuisine. This dessert is a blend of distinct flavors that are a significant component of the island's culinary traditions. The Caribbean has a diverse cultural mix, bringing together a melting pot of flavors that result in unique and delicious dishes. This particular recipe is reflective of the fusion of African, indigenous, and European influences that are deeply rooted in the Caribbean.

Ingredients of Allspice Coconut Cake:

The ingredients to make an allspice coconut cake are relatively simple and readily available. It involves blending the warm and savory flavors of allspice, nutmeg, cinnamon, and coconut milk with butter, sugar, eggs, and flour. The recipe commonly includes the following ingredients:
- 1 1/2 cups of flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup butter - 1 cup granulated sugar - 2 large eggs - 1/2 cup coconut milk - 1/2 teaspoon allspice - 1/2 teaspoon nutmeg - 1/2 teaspoon cinnamon - 1 cup shredded coconut

How to prepare Allspice Coconut Cake:

To make allspice coconut cake, you first mix the flour, baking powder, and salt in a bowl and set them aside. Then, cream butter and sugar in a separate bowl using an electric mixer until it becomes light, fluffy, and pale in color. Add the eggs one at a time, beating each one before adding the next. Then, add the allspice, nutmeg, and cinnamon to the mixture, mix it well to incorporate the flavors.
Gradually add the flour mixture in batches, alternating with the coconut milk and mix until the batter is smooth. Fold in the shredded coconut into the batter until it is well incorporated. Grease and flour a baking pan and pour the batter into the pan, spreading it evenly with a spatula. Bake the cake in a preheated oven at 350°F for 25-30 minutes, or until it is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for some time before serving.

Variations of Allspice Coconut Cake:

Like most cakes, allspice coconut cake has several variations that add their unique twist to this delicious dessert. Below are some variations of this cake:
- Vegan allspice coconut cake - this variation substitutes the butter with coconut oil and the eggs with flaxseed to make it vegan. - Gluten-free allspice coconut cake - for people with gluten intolerance, this variation uses gluten-free flour and baking powder. - Allspice coconut pound cake - this variation uses a pound cake recipe by adding coconut milk and allspice to the batter. - Allspice coconut rum cake - this variation infuses the cake batter with dark rum to add a boozy kick to the cake's warm flavors.

Conclusion:

In conclusion, allspice coconut cake is a delightful dessert that is rich in flavor and history. Its warm and savory flavors transport you to the Caribbean, making it ideal for anyone who loves a good indulgent dessert experience. This cake's simple ingredients and straightforward recipe make it easy to make at home, while its variations allow you to personalize it to your unique taste. Overall, allspice coconut cake is an excellent addition to any dessert table and is sure to delight anyone who tries it.
Allspice coconut cake is a perfect dessert that can be served on any occasion, be it a birthday party, Thanksgiving or Christmas dinner. The combination of coconut and allspice gives a unique flavor to the cake that is hard to resist. Making an allspice coconut cake is relatively easy, but there are a few tips you should keep in mind before starting. These tips will help you bake a perfect allspice coconut cake.

Tip One: Choose High-Quality Ingredients

When it comes to making any recipe, the quality of the ingredients plays a vital role in the taste and texture of the end product. Therefore, it is essential to choose high-quality ingredients to make an allspice coconut cake. For instance, the coconut should be fresh and unsweetened, while the allspice should be ground and of high quality.
Coconut
To make an allspice coconut cake, use freshly grated unsweetened coconut. Avoid using sweetened or desiccated coconut as it may alter the texture and taste of the cake. You can grate the coconut yourself or use store-bought grated coconut, but make sure it is fresh.
Allspice
Allspice is a crucial ingredient in an allspice coconut cake. It is recommended to use high-quality ground allspice to ensure that it imparts a rich flavor to the cake. Freshly ground allspice is the best, as it has a stronger flavor than store-bought ground allspice.

Tip Two: Measure the Ingredients Carefully

Measuring ingredients correctly is essential when making an allspice coconut cake. Using too much or too little of an ingredient can cause the cake to be over or undercooked or alter its texture and taste. Therefore, it is essential to measure the ingredients accurately.
Flour
When measuring flour, make sure to spoon the flour into the measuring cup and level it off with a knife. Do not scoop flour directly from the bag as it can result in an inaccurate measurement.
Coconut
To measure coconut, use a measuring cup and pack the cup tightly with coconut.
Allspice
To measure allspice, use a measuring spoon and level off the spoon with a knife.

Tip Three: Ensure Proper Mixing

Mixing the ingredients correctly is essential to get a smooth and uniform batter. Improper mixing can cause uneven texture and lumps in the cake.
Butter and Sugar
When making an allspice coconut cake, mix the butter and sugar until they are light and fluffy. This step is crucial as it incorporates air into the batter, resulting in a lighter and fluffier cake.
Egg and Flour
Once the butter and sugar are mixed properly, add the eggs one at a time, making sure to mix well after each addition. After adding the eggs, alternate adding the flour mixture and coconut milk, making sure to mix everything properly.

Tip Four: Use the Right Baking Tools

Using the right baking tools is crucial when making an allspice coconut cake. Baking is a science, and the tools you use can impact the success of your recipe.
Baking Pans
Always use pans of the correct size and material for baking an allspice coconut cake. A 9-inch cake pan is the standard size for baking a cake. Additionally, use a non-stick baking pan or line the pan with parchment paper to avoid the cake sticking to the pan.
Oven Thermometer
Using an oven thermometer is highly recommended when baking an allspice coconut cake. This helps ensure that the oven is at the correct temperature, resulting in a perfectly baked cake.

Tip Five: Follow the Recipe Instructions Carefully

Following the recipe instructions carefully is essential to make an allspice coconut cake. Every recipe has specific instructions that must be followed to get the best results.
Baking Temperature and Time
Follow the baking temperature and time specified in the recipe. Every oven is different, and baking times may vary, so it is recommended to start checking the cake a few minutes before the time specified in the recipe.
Cooling the Cake
Allow the cake to cool completely before frosting it. This ensures that the frosting does not melt on the cake and gives a smooth finish to the cake.

Conclusion

In conclusion, baking an allspice coconut cake is relatively easy, provided you follow the tips outlined above. Choosing high-quality ingredients, measuring ingredients accurately, mixing ingredients properly, using the right baking tools, and following the recipe instructions can help you create a perfect allspice coconut cake that will impress your guests. With these tips in mind, you can become a master baker of allspice coconut cakes in no time!

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