COCONUT SHEET CAKE
This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It's a moist and flavorful sheet cake recipe that is ready in just a few minutes!
Provided by Jessica - The Novice Chef
Categories Cake
Time 55m
Number Of Ingredients 10
Steps:
- Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan.
- Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
- Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
- In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
- Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
- Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!
Nutrition Facts : Calories 465 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
EASY COCONUT SHEET CAKE
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
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 POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
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