Best Cool Coconut Cake Recipes
COOL COCONUT CAKE
Dip slices of moist and fluffy white cake into shredded coconut and coconut milk for a coconut delight.
Provided by Paula Kittelson
Categories Dessert
Time 5h
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray; line with cooking parchment paper. Make cake mix as directed on box, using water, oil and egg whites. Pour batter into pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, at least 1 hour.
- In medium bowl, mix condensed milk and coconut milk with whisk until well combined; set aside. Place coconut in another medium bowl; set aside.
- Cut cake into 6 rows by 3 rows or 6 rows by 4 rows. Cut foil into squares large enough to wrap cake pieces.
- Dip cake pieces, one at a time, in milk mixture for 5 seconds, making sure all sides are covered (you want the cake to absorb as much liquid as possible). Place moistened cake piece in bowl of shredded coconut, turning to coat all sides. Wrap each piece individually in foil. Refrigerate at least 3 hours or up to 24 hours.
Nutrition Facts : ServingSize 1 Serving
COOL LEMON-COCONUT SOUR CREAM CAKE
Discover Cool Lemon-Coconut Sour Cream Cake. The coconut and lemon in this cake are good, but the sour cream is the real star here, making it super moist and delicious. Serve this lemon-coconut sour cream cake for your next special occasion!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
- Bake 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
- Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COOL AND CREAMY COCONUT CAKE
Steps:
- Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake. Mix condensed milk and cream of coconut. Slowly pour over warm cake. Cool Cake Completely. Frost with topping; spinkle with coconut. cover and refrigerate until serving. Cut in squares
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