Best Coconut Coconut Milk Cake Recipes

COCONUT COCONUT MILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
• Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
• Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

COCONUT POUND CAKE (USING COCONUT MILK)

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT-CONDENSED MILK CAKE

Steps:

• Mix white cake and bake in 9" x 13" pan according to directions.
• When done, punch holes all over cake with wooden dowel.
• Pour condensed milk and coconut cream over cake while still warm.
• Allow to cool a little and spread with Cool Whip topping.
• Sprinkle with coconut and pecans.
• Ready to serve.
• Refrigerate uneaten portion.

COCONUT MILK CAKE MIX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

MUNG BEAN CAKE WITH COCONUT MILK

Steps:

• In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
• In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
• Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
• Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
• In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.

MILK CHOCOLATE GANACHE FOR COCONUT PECAN CAKE

Steps:

• 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.
• 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.

HOT MILK COCONUT CAKE

Steps:

• Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
• Bake 30 minutes at 350.
• Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
• (few minutes).

MUNG BEAN CAKE WITH COCONUT MILK

Steps:

• 1. In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
• 2. In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
• 3. Pre-heat oven to 350°F. Grease an 8-inch square cake pan (use metal or make sure glass pan is heat-tempered glass, since you will be putting hot pan in cold water later).
• 4. Pour mixture into prepared cake pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
• 5. Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
• 6. In a small pan, heat oil and sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold.
• 7. Bean cake will keep 1 week in refrigerator.

COCONUT MILK CAKE

Steps:

• 1. Have all ingredients at about 75 F. Preheat oven to 350 F. Grease and flour two 9" round baking pans.
• 2. Whisk or sift together cake flour, baking powder and salt. Set aside.
• 3. Cream butter. Add the sugar gradually and continue creaming until very light. Beat in egg yolks and vanilla.
• 4. Add the flour mixture in three parts to the butter mixture alternately with coconut milk. Mix until smooth after each addition.
• 5. Stir in one cup of the flaked coconut.
• 6. In a separate bowl beat the egg whites until stiff but not dry. Fold gently into the batter.
• 7. Pour batter into prepared baking pans and bake about 25 minutes. Cool in pans 10 minutes before turning out on racks. Cool completely before icing.
• 8. Fill between the layers with jelly and ice with Seven Minute Icing. Coat with the remaining one cup flaked coconut.