Best Coconut Cake Cream Cheese Coconut Frosting Recipes

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease three 9" round cake pans, and line bottoms with parchment paper.
• Drain pineapple, reserving 3/4 cup juice.
• Remove 1/4 cup of the juice for the Cream Cheese Frosting.
• Reserve the pineapple for the Pineapple Filling.
• Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine 1/2 cup reserved pineapple juice and 7-Up.
• Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
• Beat at low speed until blended after each addition.
• Stir in extracts.
• Pour 1/3 of batter into each of the prepared cake pans.
• Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; cool on wire racks.
• Meanwhile make Pineapple Filling.
• Stir together sugar and cornstarch in a saucepan.
• Stir in pineapple and water.
• Cook over low heat, stirring occasionally, 15 minutes or until very thick.
• Cool.
• When cake is cool, make Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until blended.
• Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
• When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
• Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
• Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
• Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
• Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
• Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease and flour two 9 inch round cake pans.
• Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
• Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
• Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
• Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
• Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.

DECADENT BANANA CAKE WITH COCONUT-CREAM CHEESE FROSTING

Steps:

• To make the cake: sift together the flour, baking soda, and salt; set aside.
• In a bowl, beat the butter at medium speed using an electric mixer, until creamy.
• Add in sugar; beat until light and fluffy.
• Add in eggs, 1 at a time, beating until blended after each addition.
• Beat in bananas at low speed.
• Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour batter into 2 greased/floured 9-inch round cake pans.
• Bake in a 350° oven for 30 minutes or until a pick comes out clean.
• Cool in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks.
• To make the frosting: in a bowl, beat cream cheese and butter at medium speed using an electric mixer, until creamy.
• Gradually add powdered sugar, beating at low speed until blended.
• Beat at high speed until smooth.
• Stir in milk and vanilla; stir in coconut.
• Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.

COCONUT CAKE / CREAM CHEESE COCONUT FROSTING

Steps:

• 1. Preheat oven to 350 degree F. Grease and flour one 9 x 13 pan.
• 2. Combine in large mixing bowl, cake mix, eggs, extract vegetable oil, coconut milk and sour cream; beat with electric mixer for 4 minutes. Pour batter into prepared pan.
• 3. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool cake completely before frosting.
• 4. Frosting: Combine cream cheese, butter, vanilla, Coconut extract if using, coconut milk and sifted powdered sugar and beat with electric mixer until smooth. (Makes enough frosting to generously frost one 9 x 13 x 2-inch cake or one 2-layer cake.)

COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
• Sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
• Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
• In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
• Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
• To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
• Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
• For frosting:
• Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
• Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING

Steps:

• Blend cake mix, pudding mix, water, eggs and oil in large bowl.
• Beat for 4 minutes at medium speed.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" cake pans.
• Bake for 35 minutes at 350 degrees.
• To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
• Spread coconut on papertowels to cool.
• Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
• Blend in vanilla.
• Stir in 1 3/4 cup coconut.
• Frost the cake and top with remaining coconut.

"AMY CAKE" (COCONUT PECAN W/CREAM CHEESE FROSTING)

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In mixer on low, blend together cake mix, pudding, eggs, oil, sour cream and water. When blended, beat for 4 minutes. Fold in coconut and nuts. Divide batter between cake pans. Bake for 35 minutes or until a toothpick comes out clean. Cool according to cake box directions. Ice with cream cheese frosting. Decorate if desired.
• 2. Frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and sour cream, then on low, mix in the confectioners' sugar. Scrape sides and bottom as necessary. Frost middle and outside of cake. If frosting is still a little thin, add more powdered sugar or simply pop into the fridge for a bit to firm it up a little. Especially for decorating. Fill pastry bag and chill a little. *Save some aside to tint if decorating is desired. Store cake in the refrigerator.

DECADENT BANANA CAKE WITH COCONUT-CREAM CHEESE FROSTING

Steps:

• Sift together cake flour, baking soda, and salt.
• Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed. Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into 2 greased and floured 9-inch round cake pans.
• Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
• Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.