Best Coconut Creme Cake Recipes

HONOR: COCONUT CAKE WITH COCONUT CREME FILLING AND CREAM CHEESE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
• Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.
• In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.
• Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
• Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.
• In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1 tablespoon water and vanilla extract. Whisk the cornstarch mixture into the hot liquid and bring to a boil. Continue cooking the mixture until thick, about 1 minute. Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and cream cheese until fluffy. Add the vanilla extract and salt. Gradually add the powdered sugar until desired consistency is reached.

COCONUT CREME "BETTER THAN SEX" CAKE

Steps:

• 1. Prepare cake mix according to package directions in a 13x9 baking pan; cool. Do not remove cake from pan.
• 2. Poke holes all over the entire cake until it resembles a pegboard! (I use a plastic orange peeler from Tupperware; it's about the thickness of a pencil.)
• 3. In a small bowl mix together sweetened condensed milk and Coco Lopez until smooth and pour over entire cake; refrigerate overnight.
• 4. Spread cool whip evenly over top of cake, and sprinkle with flaked coconut. Serve immediately!!!
• 5. OPTIONAL: I sometimes like to add crushed pineapple to this cake. Drain as much of the juice from the can as possible, and spread crushed pineapple across top of cake after it has been refrigerated, and prior to adding cool whip. It's AHHHHHMAZING! :)

COCONUT CREME CAKE

Steps:

• 1. Preheat over to 350.
• 2. Melt butter and mix with other crust ingredients.
• 3. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute.
• 4. Let cool.
• 5. Melt cream cheese and mix with other 2nd layer ingredients.
• 6. Spread 2nd layer over 1st layer.
• 7. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages.
• 8. Let cool.
• 9. Spread on this last layer.
• 10. Put remainder of cool whip on top.
• 11. Brown coconut for about 5 minutes. Be careful as it will burn easily.
• 12. Then sprinkle coconut over cool whip.