Best Tropical Coconut Cake Recipes

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TROPICAL PINEAPPLE COCONUT RUM CAKE



Tropical Pineapple Coconut Rum Cake image

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Provided by Jeanne Pence

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 14

1 box Duncan Hines pineapple cake mix
1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
4 large eggs
1/2 can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
1/2 c pineapple juice
1/2 can(s) cream of coconut (2/3 cup)
1/2 c Jamaican rum
1/2 c vegetable oil
PINEAPPLE-RUM GLAZE
1 stick butter
1/4 c water
1 c brown sugar
1/2 can(s) crushed pineapple, drained (remaining from cake)
3/4 c Jamaican rum

Steps:

  • 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
  • 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
  • 3. Pour batter into prepared pan.
  • 4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
  • 5. RUM GLAZE: Melt butter in a saucepan.
  • 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
  • 7. Add pineapple and boil 1 more minute while stirring.
  • 8. Remove from heat and add rum; set aside and cool 10 minutes.
  • 9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!

TROPICAL COCONUT CAKE



Tropical Coconut Cake image

My daughter's 5th grade cooking class found this on the Internet and made it as a project. All the parents inhaled this cake!

Provided by Mirj2338

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cream of coconut
1 (15 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple
1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups whipped topping
1 cup shredded coconut

Steps:

  • Bake the cake as directed.
  • Mix the cream of coconut and sweetened condensed milk together.
  • As soon as cake is done, punch a lot of holes in cake.
  • Slowly pour the cream of coconut mixture into holes and all over cake.
  • Pour pineapple, juice and all, over cake.
  • Refrigerate until cold.
  • Mix whipped topping and shredded coconut together and spread over the cake.
  • Keep refrigerated.
  • It must be cold to taste good.
  • Make this the day before you want to eat it.

TROPICAL COCONUT CAKE (AKA BETTER THAN SEX VERS.1000)



Tropical Coconut Cake (Aka Better Than Sex Vers.1000) image

Absolutely positively scrummy cake. Make sure you make it the night before required so the flavours have time to "set".

Provided by Cookingupastorm

Categories     Dessert

Time 1h30m

Yield 1 cake, 6-10 serving(s)

Number Of Ingredients 9

1 (600 g) vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 (59 g) eggs
1 (270 ml) can coconut cream
1 (395 g) can condensed milk
1 (450 g) can crushed pineapple
1 (300 ml) can Cool Whip (Dairy Whip in Australia)
1 cup shredded coconut

Steps:

  • Bake cake according to directions.
  • Mix coconut cream & condensed milk together.
  • When cake is cooked, punch holes in cake with skewer or chop stick.
  • Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
  • Pour undrained pineapple over the cake. Refrigerate until cold.
  • Mix Dairy Whip and shredded coconut together and spread over cake.
  • Refrigerate overnight, keep cold until ready to serve.
  • You can substitute any yellow cake mix for the vanilla cake mix.

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING



Tropical Carrot Cake with Coconut Cream Frosting image

Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 1/3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 cups powdered sugar
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

  • For Cake: Preheat oven to 350.
  • Butter three 9" diameter cake pans with 1 1/2"-high sides.
  • Line bottom with parchment paper.
  • Combine 1/3 cup flour and next three ingredients in processor.
  • Process until nuts are finely chopped.
  • Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
  • Using electric mixer, beat sugar and oil in large bowl to blend.
  • Add eggs one at a time, beat well after each addition.
  • Beat in vanilla.
  • Beat in flour-spice mixture.
  • Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
  • Divide batter among pans.
  • Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
  • Cool in pans, on rack 1 hour.
  • Run knife around edge of pans to loosen cakes.
  • Turn cakes out onto racks; cool completely.
  • For Frosting: Beat cream cheese and butter in large bowl until smooth.
  • Beat in powdered sugar, then cream of coconut and both extracts.
  • Chill until firm enough to spread.
  • ,about 30 minutes.
  • Place one cake layer, flat side up on platter.
  • Spread 3/4 cup frosting over top of cake.
  • Top with second cake layer, flat side up.
  • Spread 3/4 cup of frostin gover.
  • Top with third cake layer, rounded side up, pressing slightly to adhere.
  • Spread thin layer of frosting over top and sides of cake.
  • Chill cake and remaining frosting 30 minutes.
  • Spread remaining frosting over top and sides of cake.
  • Arrange whole nuts and ginger around top edge of cake.
  • Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING



Tropical Carrot Cake with Coconut Cream Cheese Frosting image

Categories     Cake     Ginger     Dessert     Bake     Wedding     Cream Cheese     Coconut     Pineapple     Macadamia Nut     Carrot     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 24

Cake
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained
Frosting
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
  • Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
  • Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
  • For frosting:
  • Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
  • Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

COCONUT MUG CAKE WITH COCONUT WHIPPED CREAM AND TROPICAL FRUIT



Coconut Mug Cake with Coconut Whipped Cream and Tropical Fruit image

Provided by Food Network

Categories     dessert

Time 25m

Yield 2 cakes

Number Of Ingredients 14

1/3 cup sweetened flake coconut
3 strawberries, cut into small dice
1 Champagne mango, cut into small dice
1 kiwi fruit, cut into small dice
1 teaspoon honey
1/2 teaspoon lime zest plus 1 teaspoon lime juice
2 tablespoons unsalted butter, melted, plus more for buttering the mugs
1 egg, beaten
1/2 teaspoon vanilla extract
1/3 cup cream of coconut
1 tablespoon sour cream
6 tablespoons self-rising flour, plus more for dusting the mugs
1/2 cup heavy cream
3 tablespoons cream of coconut

Steps:

  • For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
  • While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
  • In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
  • Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
  • For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
  • Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!

TROPICAL COCONUT CAKE WITH MANGO CENTER



Tropical Coconut Cake with Mango Center image

Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
One 15.25-ounce box white cake mix
One 3.4-ounce package instant vanilla pudding mix
1/2 cup coconut oil
1/2 teaspoon coconut extract
4 large egg whites
20 ounces white chocolate, chopped
1 1/3 cups heavy cream
1 1/4 cups shredded sweetened coconut
1 3/4 pounds Ataulfo mangoes (about 3), cut into 1/2-inch chunks (about 3 cups)
1/3 cup sugar
1 1/2 teaspoons cornstarch

Steps:

  • Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
  • Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
  • Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
  • Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
  • Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
  • Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
  • Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

TROPICAL COCONUT CAKE RECIPE - (4.6/5)



Tropical Coconut Cake Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 11

Frosting:
1 box (15.25 approx) yellow cake mix
2/3 cup evaporated milk
1/3 cup water
3 eggs
1/4 cup oil OR melted butter
1/2 cup toasted coconut
3 cups sifted confectioner's sugar
1 cup very soft unsalted butter
1 tsp coconut extract*
1-2 tbs cream

Steps:

  • *Any flavoring you like will do. I flavored this cake coconut, but make it yours--can be topped with other things besides the toasted coconut Preheat oven to 350 degrees F (325 degrees F if using glass). Grease or spray a 13 x 9 baking pan. Place cake mix in a large bowl. Add evaporated milk, water, eggs and oil or butter. Mix at medium speed for 2 minutes. Pour batter into pan and bake for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool cake completely before frosting. To prepare frosting, you will need a *good* stand mixer as the initial mixture of sugar & butter will be quite stiff. Fit the mixer with the wire whisk attachment. Add the sugar and butter to the bowl. Mix at low speed until blended then turn mixer to medium speed and beat until the sugar & butter are a smooth paste-like consistency. Add the coconut extract and beat in. On low speed, add the cream, a tablespoon at a time, until frosting is of spreadable consistency. You may need to use more cream! Spread frosting on top of cooled cake. Sprinkle with toasted coconut.

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