COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 20
Steps:
- Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
- Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
- Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
- Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
- Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
- Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.
BANANA COCONUT CRUNCH CAKE
Categories Cake Rum Fruit Dessert Bake Cream Cheese Banana Coconut Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 22
Steps:
- Make cake layer:
- Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
- On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
- Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
- In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
- Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
- With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.
BANANA-COCONUT CRUNCH CAKE
If you like Banana cake mix And Coconut you'll love this recipe.I bought a very small cookbook called Terry's Village Casseroles and Country favorites it was on last page of the book.Everyone that has eaten it always ask's for the recipe.It is my family's favorite
Provided by Cindi Davis
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
- 2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350° FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
- 3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
- 4. TIP: Assemble all ingredients and utensils together before beginning the recipe
BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)
Provided by á-11607
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.
COCONUT CRUNCH CAKE
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h50m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
- Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
- Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
- Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.
PINEAPPLE CAKE WITH CRUNCH COCONUT TOPPING
This cake is really delicious and comes together very quickly. If you are unable to get self-raising flour, substitute regular all-purpose flour and add 1 tsp. of baking powder for every half cup used. From Australian Women's Weekly Cakes and Slices Cookbook.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
Steps:
- To make the topping: Combine the brown sugar, flour and coconut in a bowl.
- Cut in the butter until crumbly and set aside until needed.
- To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
- Drain the pineapple, reserving 1/2 cup syrup.
- Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
- Beat in the eggs one at a time and beat until combined.
- Stir in alternately the flour and the reserved syrup, making two additions of each.
- Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
- Spread with the remaining cake mixture and sprinkle with the remaining topping.
- Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.
Nutrition Facts : Calories 3839.2, Fat 202.8, SaturatedFat 127.9, Cholesterol 882.5, Sodium 3922.7, Carbohydrate 477.5, Fiber 12.4, Sugar 284.2, Protein 42.4
CHOCOLATE SAUCE FOR COCONUT CRUNCH CAKE
Provided by Martha Stewart
Categories Food & Cooking
Time 10m
Yield Makes 1 scant cup
Number Of Ingredients 5
Steps:
- Bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla. Serve warm.
KAHLUA CRUNCH COCONUT CAKE
I found this recipe in our newspaper and stuck it on my bulletin board. When I cleaned it off I saw that I hadn't made this yet so I wanted to post it before I lost the recipe!
Provided by mary winecoff
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Coat the inside of a Bundt pan well with cooking spray.
- Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
- Sprinkle in the bottom of the pan.
- Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
- Beat on low speed with electric mixer for about 30 seconds.
- Scrape sides of bowl and beat on medium speed for 2 minutes.
- Scrape bowl occasionally.
- Stir in coconut and pour batter into prepared pan.
- Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
- Cool completely.
Nutrition Facts : Calories 277.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 17.2, Sodium 241, Carbohydrate 36.1, Fiber 1.1, Sugar 23.8, Protein 3.6
COCONUT CRUNCH CAKE RECIPE - (4.5/5)
Provided by á-48098
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.
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