Good Coconut Cake recipe?

Does anyone have a good recipe for coconut cake?Good Coconut Cake recipe?
1 stick butter


1/2 c. shortening


1 3/4 c. sugar


3 lg. eggs, separated


3 c. all-purpose flour


4 tsp. baking powder


1 1/4 c. milk


1 1/2 tsp. vanilla





Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans. Cream butter, shortening, and sugar until fluffy. Add egg yolks and continue creaming. Sift flour and baking powder several times. Add to butter mixture, alternating with milk, and ending with flour. Add vanilla. Beat egg whites until stiff and fold into mixture. Pour batter into three pans and bake about 25 minutes or until done.


Cool for several minutes and remove from pans. Fill while warm or cool and frost. After frosting, sprinkle fresh grated coconut on top and sides of cake.








CAKE FILLING WITH FRESH COCONUT:





1 egg


1 c. milk


3/4 c. sugar


1 tbsp. cornstarch


1 tsp. vanilla


1 c. grated fresh coconut





Mix sugar and cornstarch in saucepan. Add beaten egg, milk, and vanilla. Cook over low flame, stirring constantly, until thick. Add coconut and stir a little more. Spread between cake layers.





WHITE FROSTING:





1 1/4 c. sugar


1 tbsp. white corn syrup


1/4 c. water


2 sm. egg whites


5 lg. marshmallows, chopped


1/2 tsp. vanilla


1 c. fresh grated coconut





Mix sugar, corn syrup, and water. Put over heat and bring to low boil. Boil for several minutes until mixture spins a thread when a small amount is dripped from spoon. While it is boiling, beat egg whites until stiff. Add half of hot syrup slowly to the egg whites while beating. Let other half of syrup continue to cook until very bubbly, about two more minutes. Add slowly to egg whites while beating continuously. Add marshmallows and vanilla. Beat until ready to spread on cake. It should look shiny and smooth. Spread on cake and sprinkle top and sides with fresh coconut.Good Coconut Cake recipe?
Moist 'N Creamy Coconut Cake


1 pkg. yellow cake mix or pudding included cake mix


1 1/2 c. milk


1/2 c. sugar


2 c. baker's angel flake coconut


1 container cool whip whipped topping, thawed





Prepare cake mix as directed on package, baing in a 13x9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar, and 1/2 cup of the coconut in saucepan. Bring to a boil. Reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.
Jamie's Coconut Cake


Recipe courtesy Paula Deen








Cake:


Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows


Filling


3/4 cup sugar


1 cup sour cream


4 tablespoons milk


1/2 cup flaked, sweetened coconut





Frosting


1 recipe 7-minute Frosting


Flaked, sweetened coconut, for sprinkling








Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).


Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.





Yield: 1 (3-layer) cake


Preparation time: 30 minutes


Cooking time: 25 minutes


Ease of preparation: Easy





Basic 1-2-3-4 Cake:


1 cup (2 sticks) butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup milk


1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F.





Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.





Yield: 3 layer cakes


Preparation time: 10 minutes


Cooking time: 25 to 30 minutes


Ease of preparation: Easy
Easy and Delish!





Bake a boxed yellow or white cake as directed.


Remove from oven and poke holes in hot cake with end of a wooden spoon. Pour one can of creme coconut milk over warm cake. Then let cool completely. Spread one 8oz tub of thawed cool whip on top of COMPLETELY cooled cake. And then top with one envelope of fresh frozen coconut (found in freezer section). Store in fridge. Taste better the next day!





Super EZ and taste so good!
Ingredients


1 cup margarine , softened


2 cups sugar


3 cups self-rising flour


4 eggs


1 teaspoon vanilla extract


1/2 cup coconut milk


1/2 cup milk


2 1/2 cups sugar


1 cup water


4 egg whites


2 teaspoons coconut extract





2 (6 ounce) bags frozen coconut


Directions








1.Place margarine in a mixing bowl. Fluff with mixer.





2. Add sugar, small amounts at a time.





3.Add eggs one at a time.





4.Add flour a little bit at a time alternating with the milk.





5.Add the vanilla.





6.Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me -- ], you can bake in 2 shifts (2 pans at a time).





7.Bake at 350F for 25 minutes.





8.After taking the final pans out of the oven, let cool. You can begin cooking the frosting here





9. For frosting:.





10.Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.





11.


11


Bring to a boil and stop stirring.





12. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.





13.Meanwhile, beat egg whites until stiff.





14. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.





15. Add coconut and coconut flavoring.





16.When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.





17.While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.





18. Fresh coconut will stick to sides and syrup will absorb into cake.





19.This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!
Coconut Cake





1/3 cup shortening


1/3 cup butter, softened


1 ¾ cups sugar


3 cups sifted cake flour


1 tbl. plus ½ tsp. baking powder


¾ tsp. salt


1 1/3 cups milk


2 tsps. vanilla


4 egg whites


Lemon Filling


Fluffy Frosting Coconut





Cream shortening and butter, gradually adding sugar. Beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.





Beat egg whites (room temperature) until stiff peaks form. Gently fold into batter.





Pour into 4 greased and floured 8 inch cake pans. Bake at 350 degrees for about 20 to 22 minutes or until cake pulls away from sides. Cool in pan 10 minutes. Then cool completely on wire racks.





Spread Lemon Filling between layers. Spread Fluffy Frosting on top and sides. Sprinkle with coconut.
This is my favorite..it is a refrigerator cake.





Snowball Cake





3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)


1 (20oz) (2 ½ cups) can crushed pineapple


Juice of one lemon


1 cup sugar


1 cup boiling water


1 large angel food cake


2 TBSP. unflavored gelatin


4 TBSP. cold water


1 bag shredded coconut (optional)


maraschino cherries (optional)





Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.





Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.





Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.





Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..





***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)





***Note- 1 med fresh coconut yields enough coconut for 2 cakes.


Elyon Kosher unflavored gelatin 2 box/2cakes


Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=%26gt; 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)


Large Cool Whip 16 oz is enough for one cake .


How many cups are in a tub of COOL WHIP Whipped Topping?


Size of TubYield


8 oz.3 cups


12 ounce4 1/2 cups


16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*


* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.





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I have not tried these other ones yet..





COCONUT-PINEAPPLE CAKE (Nieman Marcus copycat)





1 cup butter or margarine, softened


2 cups granulated sugar


4 eggs


3 cups cake flour, sifted


1 tablespoon baking powder


1/4 teaspoon salt


1 cup milk


1 teaspoon vanilla extract


1 teaspoon almond extract


Pineapple Filling (recipe follows)


2 cups fresh grated coconut, divided use* (or packaged)


Seven-Minute Frosting (recipe follows)





Preheat oven to 350 degrees F (175C). Grease and flour 3 (9-inch) round layer cake pans.





Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition; set aside.





Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into prepared cake pans.





Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.





Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top and sides of cake, and sprinkle with remaining coconut.





*To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350 degrees F (180C) for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with a hammer to open. Pare off dark skin with vegetable peeler before grating the coconut meat.





Makes one 3-layer cake





PINEAPPLE FILLING


Makes about 1 1/3 cups filling





1 cup granulated sugar


3 tablespoons all-purpose flour


2 large eggs, beaten


1 (8-ounce) can crushed pineapple, undrained


2 tablespoons lemon juice


1 tablespoon butter


1 teaspoon vanilla extract





Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened, about 2 minutes.





SEVEN-MINUTE FROSTING


Makes 4 1/4 cups frosting





1 1/2 cups granulated sugar


1/4 plus 1 tablespoon Cold water


2 large egg whites


1 tablespoon light corn syrup


Dash of salt


1 teaspoon vanilla extract





Combine all ingredients except vanilla in top of large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended.





Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread.





*******





Italian Wedding Cake





1/2 cup buttermilk


1 teaspoon baking soda


1 teaspoon salt


1/2 cup shortening


1/2 cup margarine


2 cups white sugar


5 egg yolks


1/4 teaspoon almond extract


1 teaspoon vanilla extract


2 cups all-purpose flour


5 egg whites


1/2 cup drained crushed pineapple


1/2 cup flaked coconut


1 cup chopped pecans


3/4 cup butter, softened


1 (8 ounce) package cream cheese, softened


4 cups confectioners' sugar


2 teaspoons vanilla extract


1 cup chopped pecans





Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.





In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.


Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.





Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.





To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.


http://allrecipes.com/Recipe/Italian-Wed…
I make this for baby showers








Coconut Cake





Ingredients:


1 ts Baking soda


1 c Buttermilk


1/4 lb Butter,at room temperature


1 1/3 c Sugar


2 Egg yolks


2 c Flour,all-purpose


1/2 ts Salt


2 ts Baking powder


1/2 ts Lemon rind,grated


2 Egg whites





---------------------------LEMON-COCON… FILLING-----------------


3/4 c Sugar


2 tb Cornstarch


1 c Water,boiling


1/4 c Lemon juice


1/2 c Coconut grated


1 tb Butter





------------------------------COCONUT FROSTING----------------------


2 Egg whites


1 1/2 c Sugar


1/2 c Water


1 tb Light corn syrup


1 1/2 c Coconut,grated





1. Preheat oven to 350'F.


2. Grease and flour 2 9'; layer cake pans.


3. Add soda to buttermilk, stir to blend, and set aside.


4. Cream butter with sugar until light and fluffy. Add egg yolks one at a


time and beat well after each addition.


5. Sift flour with salt and baking powder onto waxed paper. Add flour


mixture alternately with buttermilk to butter a little at a time and blend


well after each addition. Stir in lemon rind.


6. In a separate bowl beat egg whites until stiff, then fold into batter.


Pour into prepared pans and bake in preheated oven for about 30 minutes.


Remove from pans onto cake rack until cool. Put layers together with


Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with


coconut.





*** LEMON-COCONUT FILLING ***


Mix together sugar and cornstarch in a saucepan. Add boiling water and


lemon juice; stir in coconut. Bring to a full boil over high heat, stirring


frequently. Reduce heat slightly and let boil, stirring constantly, for 1


minute. Remove from heat and stir in butter. Cool to room temperature.


Stir; spread between cakes layers.





*** COCONUT FROSTING ***


1. Combine all ingredients except coconut in top of double boiler. Beat 1


minute to blend, then place over boiling water and beat with rotary hand or


electric beater until stiff peaks form, stirring mixture up from bottom and


sides of pan occasionally


2. Transfer to a large bowl and beat 1 minute more, or until thick enough


to spread


3. Frost cake, then sprinkle generously with grated coconut


4. Makes sufficient frosting for sides and top of 2 9'; cake layers.
Recipes for coconut cakes:





http://www.cooks.com/rec/search?q=Coconu…
i normally just make a basic sponge mix and add the cocanut to it.