Best Coconut Minis Vanilla Sandwich Cake Recipes

Grandma Yearwood's Coconut Cake (Made with Vanilla Wafers) image

Provided by In Good Flavor

Categories Dessert

Time 1h40m

Number Of Ingredients 14

2 sticks (1 cup) butter, room temperature
2 cups sugar
6 large eggs, room temperature
1 tsp. vanilla extract
1 box (12 oz.) vanilla wafers, finely crushed
6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)
1/2 cup chopped pecans
2 cups sugar
1 1/2 cup water
2 tbsp. cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice
6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)

Steps:

Note: If using an 11 oz. box of vanilla wafers, add 1/8 cup flour to the recipe.
Preheat oven to 325 degrees F.
Generously coat a 9-inch bundt cake pan with cooking spray and a light dusting of flour.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, then add vanilla extract. Beat well.
Add vanilla wafer, coconut flakes, and pecans. Mix until well incorporated.
Pour batter in pan and bake for about 1 hour 10 minutes. Cool completely.
Use a knife to loosen the cake from the edges and interior of the pan. Invert onto a plate and give it a couple of good taps to unmold.

Nutrition Facts :

Almond-Coconut Mini Cakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 12

Number Of Ingredients 20

Unsweetened baking cocoa
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened Dutch processed baking cocoa
1 container (8 oz) sour cream
2 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 cup miniature semisweet chocolate chips
2 cups powdered sugar
6 tablespoons whipping cream
1/4 teaspoon almond extract
1/2 cup milk chocolate chips
1/2 cup flaked coconut, lightly toasted
1/2 cup unblanched whole almonds, coarsely chopped
1/2 cup miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. Grease 2 (6-cup) mini fluted tube cake pans with shortening; lightly sprinkle with cocoa. In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, mix boiling water and 1/2 cup cocoa; stir in sour cream until well blended. Set aside.
In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and 1 teaspoon almond extract. Beat in eggs, one at a time, until blended. On low speed, alternately add flour mixture and cocoa mixture, beating just until blended after each addition. Stir in miniature chocolate chips. Divide batter evenly among pans, filling each two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Run knife around edges. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar, whipping cream and 1/4 teaspoon almond extract until smooth. Drizzle glaze over cakes.
In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes. Sprinkle with coconut, almonds and mini chocolate chips.

Nutrition Facts : Calories 736, Carbohydrate 98 g, Fat 7, Fiber 4 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg