Best Easy Quick Delicious Coconut Cake Recipes

EASY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
• In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
• Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
• After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
• Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
• Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.

EASY COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
• Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
• Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
• In a medium bowl, stir together the sour cream, sugar and coconut.
• Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
• This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

TOASTED COCONUT LAYER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
• Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
• Divide the batter evenly between the prepared cake pans.
• Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
• Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
• For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
• If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
• Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
• Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

SIMPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
• Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

EASY & QUICK DELICIOUS COCONUT CAKE

Steps:

• 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
• 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
• 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
• 5. Put in refrigerator for a number of hours before serving or overnight.

EASY COCONUT SHEET CAKE

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.