Coconut Cake Recipe

Looking for an Easy Coconut Cake Recipe? Well I have a couple recipes I have found online myself and would like to share with everyone. With 5 days off of work I tend to have a little too much time on my hands and I love Coconut Cake; These 2 things combined made me start up my webpage for coconut cake recipe. Enjoy!

This recipe is outstanding!

400g of sugar

120ml of milk (doesn't matter which kind)

120ml of water, or 240 ml cocnut milk drained from a coconut ( I prefer the coconut milk for the taste)

270g cake flour of course sifted

1tbsp of baking powder

5tbsp of vanilla extract

5tbsp lemon extract

6 egg whites

130g of shortening for frosting

5tbsp of water

280g granulated sugar

15tsp of corn syrup

1tbsp of vanilla

some fresh grated coconut

Method

Preparing the batter:

Preferably with an electric mixer cream shortening, gradually add sugar and keep beating until the mixture is light and fluffy. 

Add milk and water. Add cake flour, baking powder, and salt, keep stirring.

Add both mixtures to creamed mixture a spoonful at a time, alternating with both but beginning and ending with flour mixture. Stir in vanilla and lemon extracts. Beat egg whites until stiff and fold into batter.

Line bottom of two greased 24 or 26 cm springform with waxed paper. Pour batter into cake pans. Bake at 180°C for 30 minutes. Cool in springform 10 minutes; remove from springform and peel off paper. Add frosting!!!.


Preparing the frosting:

Put water, sugar, corn syrup, unbeaten egg whites in top of double boiler; blend with rotary beater. Use an electric mixer at high speed and beat for 3 minutes. Frosting should stand in stiff peaks and cling to beater.

Remove pan from hot water, add vanilla and continue beating only until thick enough to spread. Spread on cake and sprinkle top and sides with grated fresh coconut.


Cracking the coconut:
Punch holes in two of the coconut eyes and drain juice to be used in the cake. Bake coconut in an oven at 180°C for 30 minutes. Crack open with a hammer. Meat pulls away from the shell easily. Peel off brown skin and grate the fresh coconut for use in the frosting.

Recipe provided by Cooksunited.co.uk

This one I loved because it was super easy to make and still yummy.

Cake:
1 box yellow Pudding cake mix

Directions:

Step 1:
Bake as directed on package in 9x13 pan.

Icing: (prepare 5 minutes before cake is completely baked)
1 cup sugar 1 cup milk

Directions:

Step 1:
Bring this mixture to a LOW boil and cook until a little thickened. Remove from heat.

Step 2:
When cake is baked remove from oven and punch holes in cake (while still hot) with a fork.

Step 3:
Pour sugar/milk mixture all over hot cake.

Step 4:
Cool in refrigerator until COMPLETELY cooled.

Topping:
1 carton Cool Whip 1 pkg. Frozen coconut (thawed)

Directions:

Step 1:
Mix cool whip and coconut together well. Add on top of COOLED cake.

Step 2:
Refrigerate until ready to eat.

Recipe provided by Chirstmas-Corner.com

They say you save the best for last and thats exactly what i have done this cake is amazing! Its moist, delicious and the Mango sauce is out of this world great coconut cake to share with that special someone or make your name well known at any gathering.

Ingredients:

• CAKE:
• 5 eggs, separated, with yolks and whites in separate mixing bowls
• 1/2 cup brown sugar
• pinch of salt
• 1/2 cup good-quality oil, like Spectrum's Almond Oil (or use melted butter if you're not worried about fat)
• 1/4 cup coconut milk
• 1 cup white flour (or use light spelt for a healthier cake)
• 2 tsp. baking powder
• 2 tsp. coconut extract
• SAUCE/GLAZE:
• 2 mangos, cut into small cubes (or 1 1/2 cups frozen cubed mango)
• 1/2 can coconut milk
• 1/4-1/3 cup of brown sugar (depending on how sweet you like it)
• 1 tsp. coconut extract
• 1 tsp. vanilla extract
• TOPPING:
• 1/2 cup dried baking coconut, unsweetened

1. Grease food cake pan and preheat the oven to 350*
2. Separate eggs, placing yolks in one bowl and whites in another.
3. Beat the egg whites with an electric mixer at high speed untilit appears to be whipped cream. Set aside
4. Add the sugar, salt, oil and coconut milk to the yolks. stirring occasionally
5. Add flour and baking powder. Beat or stir just until you get a good consistency (don't over-beat). Now add the coconut extract.
6. Lastly, fold in the egg whites. You can use your electric beater again at this stage, but only briefly - enough to incorporate the egg whites. I find it best to simply fold the cloud-like egg whites in with a spoon until they're well distributed. Don't over-mix.
7. Bake at 350* for about  28-32 min, or until the top of the cake is golden brown and an inserted fork comes out clean.
8. To make the sauce: Place all sauce ingredients in a blender or food processor. Process well, until sauce is smooth, or has just a few small chunks of fresh mango, as desired. Do a taste test for sweetness, adding more sugar according to your taste.
9. Place this sauce in a sauce pan, and heat it up. If you prefer a thicker sauce, you can add a little arrowroot powder or cornstarch dissolved in a few tablespoons of water (cook until sauce thickens, but try not to boil it for too long or you will lose flavor).
10. To make toasted coconut: Place coconut in a dry frying pan. Turn heat on high or medium-high. Stir coconut constantly, until it has toasted to a light golden brown and smells fragrant. place coconut into a bowl (otherwise it will keep on browning in the hot pan).
11. TO SERVE: Cut pieces of the cake and place on dessert plates. Pour the warm mango sauce overtop. Finish with a sprinkling of toasted coconut, and voila - you have a tropical treat that looks and tastes like heaven. Enjoy!

Recipe provided by Thaifood.about.com