Best Vickys Coconut Cream Cake Recipes

COCONUT CAKE WITH COCONUT CREAM FROSTING

Steps:

• Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract; beat just until combined, about 30 seconds.
• Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
• Beat egg whites with an electric mixer on high speed until stiff peaks form (don't overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter; fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ⅓ cups batter per pan).
• Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans; place directly on wire racks. Cool completely, about 1 hour.
• Prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
• Transfer 3 tablespoons of the frosting to a small bowl; stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow; stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
• Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake; pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.

VICKY'S COCONUT CREAM CAKE

Steps:

• 1. Heat oven to 350. Cream butter, add sugar & beat until fluffy. Drizzle egg yolks on medium speed. Beat until fluffy again.
• 2. Mix/sift flour with baking power and salt. Alternate flour and sour cream, ending with flour mixture. Add vanilla and mix.
• 3. Pour batter evenly into (3) 8" greased and floured baking pans (batter will be thick so spread out with a spatula around the cake pan) and bake 15 to 20 mins. or until done (I check mine with a toothpick after 15 mins. (these are thin layers so they bake up fast). Let layers cool completely.
• 4. Once cakes have cooled, place one of the layers on a serving plate and poke holes in layer but not all the way through the cake. Heat 2 cups of milk in a 2 cup measuring cup in the microwave until hot (around 1 to 2 mins). Slowly pour 1/3 of the hot milk in the holes evenly over the bottom layer. Add some of the cool whip, then some of the coconut on top. Add the 2nd layer, poke holes and slowly pour 1/3 of the milk in the holes evenly over the 2nd layer. Add some cool whip, then some of the coconut. Add the 3rd layer. Poke holes in the 3rd layer and slowly pour the remaining milk in the holes evenly over the 3rd layer. By this time the layers will be absorbing the liquid and starting to expand and may have some side cracks. That's ok just be very careful with them and try to keep them from breaking completely. Crumb coat the entire cake by applying a thin layer of cool whip on the top and sides of the cake with a spatula. This will help hold the cake together and remove all crumbs before putting the final cool whip layer on. Put the cake in the fridge to firm up for about a hour. Take the cake out of the fridge and apply the last cool whip coating over the top and sides of the cake (you may not use or need all the cool whip). Pat the remaining coconut on top of the cake and around the sides until completely covered. Refrigerate overnight. *This is a very moist cake. It needs at least overnight refrigeration in order for the layers not to fall completely apart when cutting.

COCONUT CREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

COCONUT CREAM YUMMY CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan., Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack. , Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.,

BISQUICK VELVET COCONUT CAKE

Steps:

• Grease and flour a 8"x8"x2" square cake pan or 9" x 1-1/2" round pan.
• Beat all ingredients (except topping) on low speed, scraping bowl constantly 30 seconds.
• Beat on medium speed, 4 minutes.
• Pour into pan.
• Preheat oven to 350 degrees.
• Bake for 30-35 minutes or until wooden pick in center comes out clean.
• Cool slightly and spread topping.
• FOR TOPPING: In a small bowl, mix all ingredients together by hand and set aside until cake is cooked and cooled slightly.
• Set oven control to broil.
• Broil about 3 inches from the heat until topping is golden brown about 3 minutes.

COCONUT CREAM DREAM CAKE

Steps:

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.