Best Coconut Sheet Cake W Coconut Custard Filling Recipes

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EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

Provided by Stacey Little | Southern Bite

Time 45m

Number Of Ingredients 10

1 (16.25 ounce) box white cake mix
+ ingredients to make cake called for on box
1 1/2 teaspoon coconut extract
1 cup sweetened flake coconut
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 1/2 cups sweetened flake coconut

Steps:

  • Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
  • Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
  • Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
  • Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
  • Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
  • Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

SIMPLY THE BEST COCONUT CAKE



Simply the Best Coconut Cake image

Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.

Provided by NicoleMcmom

Time 1h40m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups white sugar
2 (6-ounce) packages frozen coconut
1 (8 ounce) container sour cream
1 (15.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup light corn syrup
2 large egg whites
1 tablespoon water
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup flaked sweetened coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
  • Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
  • Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
  • Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
  • Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
  • Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g

EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
  • Mix flour and baking powder in a bowl.
  • Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
  • Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

COCONUT SHEET CAKE W/ COCONUT CUSTARD FILLING



Coconut Sheet Cake w/ Coconut Custard Filling image

A neighbor wanted a Coconut Cake for her sister's birthday but needed one for 22 or more. I suggested a sheet cake with 2 layers. She loved the ideal. It turned out beautiful.

Provided by Linda Woodham

Categories     Puddings

Time 1h25m

Number Of Ingredients 27

SIMPLE COCONUT WATER
1 c water
1/2 c sugar
1 c coconut
YOU ARE MAKING 2 - 9X13 CAKES
CAKE
2 yellow cake mix ( i like duncan hines)
6 eggs
1/2 c sour cream
2/3 c oil
2 c coconut cream
2 tsp coconut extract
8 egg whites whipped to soft peaks ( whites from custard)
COCONUT CUSTARD FILLING
3 c heavy cream
2 c sugar
4 Tbsp flour
8 egg yolks
2 stick butter
2 tsp coconut extract
1 c coconut, shredded sweetened
ICING
1 large cool whip topping thawed
1/2 jar(s) small marshmallow cream
1 tsp vanilla extract
2 c coconut flakes
1 jar(s) maraschino cherries

Steps:

  • 1. COCONUT CUSTARD:
  • 2. In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
  • 3. cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
  • 4. Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
  • 5. COCONUT SYRUP:
  • 6. in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
  • 7. CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
  • 8. In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
  • 9. beat cake batter until well mixed about 3 min.
  • 10. FOLD in beaten egg whites. DO NOT STIR, FOLD in.
  • 11. bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
  • 12. cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
  • 13. If you are putting your cake on a serving platter now is the time to turn out first cake.
  • 14. I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
  • 15. ICING:
  • 16. Take cherries out of jar and place on paper towel to dry
  • 17. Put marshmallow cream in mixing bowl,add vanilla extract.
  • 18. add about one cup of cool whip to marshmallow cream, stir until well mixed.
  • 19. add rest of cool whip and FOLD into marshmallow and cool whip mixture.
  • 20. frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated

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