Coconut is such a perfect flavor for the warmer months. Store in refrigerator. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. the “Best Ever” Coconut Cake. I wanted to make a sweet treat and was hankering for something baked. Put a layer of cake with cut side up on a plate. Preheat oven to 350°F. Let cool in pans on wire racks 10 minutes. over 1,500,000 in our family cookbooks! Everyone always asks for the recipe! Spoon over pineapple in pan. I added some natural coconut flavoring to the batter to punch up the coconut flavor and used fresh coconut in the frosting. We’re grating fresh coconut, making layers from scratch, doing everything just the way Mama did to make one of her best cakes. This moist and delicious cake takes three days to "marinate" in the refrigerator before serving. Southern Living. : 1 box Duncan Hines Butter Yellow Cake Mix, (Bake cake per box directions for 2 layers) Cool. © Copyright 2020 Meredith Corporation. Learn how to season this Southern kitchen staple in five easy steps. Cover the blender and process the mixture to the consistency of a slushy. Cover it with a layer or two of aluminum foil to insulate the cake and keep it from getting freezer burn. So easy to make and everyone loves it! 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. google_ad_slot = "4156777732"; … It may take 5 days to make this cake, but it will be worth it once you take that first bite. Directions: Meanwhile, reduce oven temperature to 350°F. In the bowl of a stand mixer, beat butter, oil, and sugar on high speed for 2-3 minutes until light. Start The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake. Make the Coconut Filling: Cook first 4 ingredients in a large saucepan over medium-low heat, whisking constantly, 12 to 15 minutes or until thickened and bubbly. Pour into 3 round cake pans and bake according to directions (15 to 20 minutes). A white sheet cake is baked then holes are poked all over the top forming edible bowls to collect the coconut cream to be poured on over the cake while its still warm. While this isn’t entirely necessary, it is important to prepare at least the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify. This layer cake is a coconut lover’s dream. The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake. Holiday Gifts, Wedding Gifts, Four Day Coconut Cake, 4 Day Coconut Cake, Amaretto Coconut Cake, etc. ... 3 cups coconut 3 cups frozen thawed whipped topping (8 ounces) Steps to Make It. I … Its a cake thats almost angelic and completely irresistible for the coconut fans in your life. Cake: Cream butter and sugar. The only basic changes I made were to use a fork instead of a straw to poke the holes, pour the cream/cond milk mixture while the cake is still hot and I made fresh whipped cream. Spread Coconut Filling between layers of cake, leaving a 1-inch border. Make the Coconut Cake: Preheat oven to 400°F. Toast these flakes or use them as-is in all sorts of recipes—like this beautiful coconut cake—for added flavor and texture. Search for more great recipes here from Delicious and very easy. 1-2-3-4 Cake with Coconut Sour Cream Filling; Make this cake three days in advance for maximum flavor. Follow our step-by-step, photo illustrated recipe to make this old fashioned, southern favorite, that I refer to as Mama’s Fresh Coconut Cake. In a mixing bowl, combine the sugar, sour cream, and coconut. Information is not currently available for this nutrient. Icing : In heavy saucepan, combine ... Add fresh or frozen coconut to center and top and sides of cake after icing . The real punch of coconut flavor comes from the coconut filling, which features both frozen coconut flakes and coconut extract. Everyone always asks for the recipe! The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake. 1 (18.25-ounce) box yellow cake mix ; whole milk, as called for by the cake mix; ½ cup shredded sweetened coconut, for topping; Filling. The original recipe suggest using the 1, 2, 3 day approach (day 1: prepare filling; refrigerate/day 2: prepare cake/day 3: assemble cake). Start with a cake layer, top it with some frosting, then top with a 1/4 cup of mango curd. Mix the cup of coconut mixture with Cool Whip and spread on … Percent Daily Values are based on a 2,000 calorie diet. Coconut Cake – the sour cream cool whip frosting makes this cake! Only 5 ingredients -Cake mix, sour cream, cool whip, coconut, and sugar. Granny loved this cake as did the lucky folks who got to eat it. This centerpiece-worthy cake certainly makes the list of our favorite coconut desserts. I highly recommend the frozen stuff over the dry sweetened coconut you’ll find on the grocery shelf. It literally tastes like you used a freshly cracked coconut without all the work that would be involved. Learn how to cook great Frozen banana coconut yogurt cake or cread . While this isn’t entirely necessary, it is important to prepare at least the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify. Let cool completely (about 30 minutes). So here it is…. There’s no telling how many of these cakes the ladies of Geneva, Alabama baked as soon as they discovered frozen coconut and the recipe. your own personal family cookbook right now! It is more than sweet enough without adding sweetened coconut, and fresh is far superior. Sour Cream Coconut Cake. It is more than sweet enough without adding sweetened coconut… This coconut cake … 2 c. Cool Whip. Cream Cheese Frosting 10 mins Ratings. and I love my grandma’s version.When I was grown and on my own this was one of the first recipes I called her up and asked for along with her broccoli casserole recipe…yum! Although this frozen chocolate coconut cake is delicious as is, for a dairy treat feel free to substitute dairy ice cream (premium please!) Delicious and very easy. The only basic changes I made were to use a fork instead of a straw to poke the holes, pour the cream/cond milk mixture while the cake is still hot and I made fresh whipped cream. 1 (18.25-ounce) box yellow cake mix ; whole milk, as called for by the cake mix; ½ cup shredded sweetened coconut, for topping; Filling. Please contact us if you believe copyright violations have occurred. It’s another one of those easy cakes to make but tastes outta-this-world good. Lite Cool Whip. Pour batter into prepared pans. 2 (6 oz.) The frozen coconut really makes the cake amazing. We'll help you start your own personal cookbook! google_ad_client = "ca-pub-5165746306112379"; Thankyou You will love the pairing of coconut and chocolate. Use this delicious coconut and sour cream mixture as a filling and topping for your favorite layer cake. Crecipe.com deliver fine selection of quality Frozen banana coconut cake yogurt recipes equipped with ratings, reviews and mixing tips. 1 cup sour cream ; 1½ cups sugar ; 12 oz canned or frozen shredded coconut ; Frosting. The original recipe suggest using the 1, 2, 3 day approach (day 1: prepare filling; refrigerate/day 2: prepare cake/day 3: assemble cake). Mix coconut, sour cream and sugar. You can use a boxed cake mix, or make your layers from scratch like we did. Yes No No Preference. Stir in coconut. Place the butter, sugar and essence in a … Sprinkle toasted coconut on top of cake, pressing gently to adhere. Save 1 cup to mix with 12 oz. Low Fat Coconut Cake Recipes 389,803 Recipes. To toast coconut at home, just pop the flakes in a dry skillet on top of the stove for about 5 minutes or spread across a sheet pan and toast in the oven at 350ºF for 6 to 8 minutes. So here it is…. Top with cream cheese icing and a sprinkle of coconut for a cool, delicious dessert. It really does taste as if it was a made-from-scratch cake. In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Cover with 1/4 remaining sour cream mixture and stack other layers alternating with sour cream mixture. ... Easy Sour Cream Coconut Cake 40 mins Ratings. ... for 25-30 minutes. Cake: Cream butter and sugar. This search takes into account your taste preferences. Remove from heat, and stir in coconut and extracts. Grease a 22cm spring-form cake tin and line the base with baking paper. Did you know? Serve with ice-cream. pkgs. Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. My favorite cake in the whole world is my mother's recipe for 3 Day Coconut Cake. The real punch of coconut flavor comes from the coconut filling, which features both frozen coconut flakes and coconut … View top rated Frozen coconut cake recipes with ratings and reviews. Split layers horizontally), 2 cups No Fat Sour Cream (Bob uses Land of Lakes), 6 oz. fresh frozen coconut (look for fresh frozen, flake grated in whatever brand, you use) 12 oz. © 2004-2020 Family Cookbook Project, LLC. Your daily values may be higher or lower depending on your calorie needs. Bridal Shower ideas and For the coconut cake: Heat oven to 160°C fan bake. Would you like any vegetables in the recipe? Baker's Regular Shredded Coconut (about 1 1/2 cups he thinks depending on how much you put on sides, etc.) If you’re feeling fancy, feel free to substitute the whipped cream frosting for a classic meringue to channel the nostalgia of your childhood coconut cream pies.Large flakes of toasted coconut make a beautiful garnish for this cream-filled cake. Once the entire cake is covered with the 7 layer frosting add the rest of the coconut to the top of sides of cake. This is a perfect coconut cake recipe - easy & incredibly tasty. as called for on the package) 1 (15.25 ounce) box classic white cake mix with pudding in the mix. Cake. Baker’s Coconut Cake Recipe: When I go to a family reunion, or maybe church homecoming, THIS is the type of Coconut Cake I want to see on the dessert table. Here's to good eating! Bake the cake in three layers. The trendy haircuts you’ll be seeing everywhere next year. 4 tablespoons butter, melted. Well, really it was the recipe for the filling that had them clamoring for the frozen coconut because the cake is made from a mix. If you are a lover of coconut, this recipe is for you. Use 4 sheets of plastic wrap. Learn more about the process to create a cookbook. This is my go-to cake for holidays and parties. This is a perfect coconut cake recipe - easy & incredibly tasty. Follow our easy, step-by-step, photo illustrated instructions for making this Sour Cream Coconut cake. Mix cream of coconut and sweetened condensed milk together. You can find over 450 delicious Puff Pastry recipes at PuffPastry.com. Pour over the top of the still hot … So easy to make and everyone loves it! Only 5 ingredients -Cake mix, sour cream, cool whip, coconut… //-->. Cake. Add reserved gelatin, and whisk until … Make the Whipped Cream Frosting: Beat all ingredients at high speed with an electric mixer until stiff peaks form. It's easy and fun. for the sorbet, keeping the color scheme monochromatic: Vanilla, coffee, chocolate, even peanut butter. Place 2 in each direction in loaf pan, leaving some to hang over all sides of pan. Over house moving, my recipes were lost. Cake can be served warm or at room temperature. The recipe calls for 1 can of “Baker’s Coconut, Southern Style.” Since this wasn’t available, and since my fresh coconut plan didn’t work out, I’m using FROZEN Coconut. Bake, stirring occasionally, 8 to 10 minutes or until toasted. Blend Margarita Ingredients: Add 2 cups of the frozen coconut milk cubes to a high-powered blender, along with the ice cubes, lime juice, tequila, and triple sec. Add reserved gelatin, and whisk until dissolved. The frozen coconut is much more like fresh coconut. Remove from heat. Toast these flakes or use them as-is in all sorts of recipes—like this beautiful coconut cake—for added flavor and texture.