Best Creamy Coconut Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY COCONUT CAKE



Creamy Coconut Cake image

A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.

Provided by Julia

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 2h25m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Steps:

  • Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  • In a small bowl combine cream of coconut and condensed milk.
  • Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  • Serve chilled.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING



Almond Joy Cake With Creamy Coconut Butter Frosting image

Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 20

1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

Steps:

  • Butter and dust with flour 2 9x13 pans.
  • Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
  • Let sit for 1 hour.
  • Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  • Let sit for 1 hour.
  • Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
  • Frost cooled cake and garnish with toasted coconut!

Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6

MOIST 'N' CREAMY COCONUT CAKE



Moist 'n' Creamy Coconut Cake image

White or yellow cake soaked in coconut syrup and topped with coconut-flecked whipped topping. I like to substitute stabilized whipped cream instead of Cool Whip, for better flavor. My husband's favorite!

Provided by cathyfood

Categories     Dessert

Time 1h5m

Yield 1 sheet cake, 12 serving(s)

Number Of Ingredients 5

1 sheet cake, 9 X 13
1 1/2 cups milk
1/2 cup sugar
7 ounces sweetened flaked coconut (2 cups)
8 ounces Cool Whip, thawed

Steps:

  • Bake a 9" X 13" white or yellow cake from a mix or homemade.
  • After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
  • While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
  • While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
  • Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 194.7, Fat 11.8, SaturatedFat 10, Cholesterol 4.3, Sodium 63.1, Carbohydrate 22, Fiber 0.7, Sugar 19.8, Protein 1.7

CREAMY COCONUT CAKE RECIPE - (4.5/5)



Creamy Coconut Cake Recipe - (4.5/5) image

Provided by carmen-2

Number Of Ingredients 8

1 package white cake or butter cake
3 eggs
1/3 cup vegetable oil
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 1/2 cups coconut, shredded
1/2 cup toasted coconut
1 (12 ounce) container Cool Whip

Steps:

  • Make cake mix as directed on box and bake in a 9 x 13 inch pan. While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside. Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut.

CREAMY COCONUT CAKE ROLL



Creamy Coconut Cake Roll image

Start with a box of angel food cake mix, and end with our luscious Creamy Coconut Cake Roll. Only consisting of five ingredients, Creamy Coconut Cake Roll is incredibly simple to make. Serve up a dessert option that is as easy on the eyes as it is delicious to the palate.

Provided by My Food and Family

Categories     Recipes

Time 2h5m

Yield 12 servings

Number Of Ingredients 5

1 pkg. (16 oz.) angel food cake mix
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350ºF.
  • Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
  • Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
  • Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
  • Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 4 g

MOIST'N CREAMY COCONUT CAKE



Moist'N Creamy Coconut Cake image

This is a recipe that my mother in-law made for me all the time and my hole family loves it. I make this all the time.

Provided by Dawn Tittle

Categories     Cakes

Time 50m

Number Of Ingredients 5

1 pkg (2-layer size) yellow cake mix or pudding-including
1-1/2 c milk
1/2 c sugar
2 c baker's angel flake coconut
3-1/2 c or 1 container (8oz) cool whip whipped topping, thawed

Steps:

  • 1. Prepare cake mix as directed on package ,baking in 13 by 9-inch pan.Cool 15 minutes: then poke holes down through cake with a fork.Meanwhile,combine milk,sugar and 1/2 cup of the coconut in a saucepan. Bring to a boil,reduce heat and simmer 1 minute.Carefully spoon over warm cake,allowing liquid to soak down through holes.Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake.Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.

MOIST N' CREAMY COCONUT CAKE



Moist n' Creamy Coconut Cake image

Got this recipe from a magazine about 25 years ago, I think to advertise Baker's Angel Flake Coconut (?) It's yummy.

Provided by Nancy Rozek

Categories     Cakes

Number Of Ingredients 5

1 yellow cake mix (prepared)*
1 1/2 c milk
1/2 c sugar
2 c baker's angel flake coconut
3 1/2 c or 1 8oz container of cool whip

Steps:

  • 1. *Prepare cake as directed on box, baking in 13 x 9 inch pan. Cool 15 minutes.
  • 2. Poke holes down through the cake. Combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat, simmer for 1 minute.
  • 3. Carefully spoon over warm cake. Cool completely.
  • 4. Fold 1/2 cup of coconut into whip topping, and spread over cake. Sprinkle remaining coconut on top of cake.
  • 5. Chill overnight.

STRAWBERRY-CREAMY COCONUT POUND CAKE



Strawberry-Creamy Coconut Pound Cake image

Dessert for twelve? Easy. Add pudding, toasted coconut and fresh strawberries to prepared pound cake. Easy meets amazing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 12 servings

Number Of Ingredients 8

3 cups fresh strawberries, sliced
2 Tbsp. sugar
1 pkg. (12 oz.) prepared pound cake, cut into 12 slices
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2 cups cold milk
1/8 tsp. almond extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Toss berries with sugar; let stand 10 min. or until sugar is dissolved. Meanwhile, cut each cake slice diagonally in half; place 1 cake piece on each of 12 dessert plates.
  • Beat pudding mix, milk and almond extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP.
  • Spoon 2 Tbsp. berries over each cake piece on plate. Top with pudding mixture, then remaining cake pieces, berries, COOL WHIP and coconut.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 24 g, Protein 3 g

COOL AND CREAMY COCONUT CAKE



COOL AND CREAMY COCONUT CAKE image

Categories     Cake     Fruit     Bake

Yield 1 Cake 20 servings

Number Of Ingredients 5

1 Box Yellow Cake Mix
1 can (14oz) Sweetened Condensed Milk
1 Can (12 0z) Cream of Coconut
1 Tub (8oz) frozen whipped topping thawed
2 1/2 to 3 Cups Flaked, Sweetened Coconut

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

Related Topics