Best Cathys Easy Coconut Cake Recipes

COCONUT BUNDT CAKE

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.

SIMPLY THE BEST COCONUT CAKE

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.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

CATHY'S EASY COCONUT CAKE

Steps:

• 1. Preheat oven to 350 Mix together cake mix, egg whites, water and oil. Pour into 9x13 pan sprayed with cooking spray. Bake for 35 minutes.
• 2. Once cake is done set it out to cool completely.
• 3. Pour your whipping cream, sugar and butter flavor into a mixing bowl and beat with a hand mixer until stif peaks appear.
• 4. Once cake is completely cooled frost with your whipped topping and generously top that with fresh coconut. Pat it down so it adheres to the whipped cream. Remember you have to keep this in the fridge since it's made with cream!
• 5. You could add some cute colorful Peeps for Easter!