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Coconut cake recipes - 6 recipes

Chef Tips and Tricks

VIDEO: Sweet Potato Toast

Did you know you can toast sweet potato slices... and it's absolutely delicious!

Method

  1. Slice an avocado in half.
  2. In a bowl, combine avocado with half an onion (diced) and coriander. 
  3. Add the juice from half a lemon and some salt, and mix.
  4. Cut a sweet potato into 1/2 inch slices.
  5. Place in a toaster, making sure to toast both sides. 
  6. Spread the avocado mix onto the toast. Enjoy!

Top rated Coconut cake recipes

This white chocolate & coconut cake is a must for all coconut lovers, white chocolate lovers, and above all Raffael...

  • For a cake pan 24 cm:
  • 4 eggs
  • 125g caster sugar
  • 120 g of flour
  • A pinch of salt
  • A bit of butter to grease the pan
  • Cream filling:
  • 250 g mascarpone
  • 250 g ricotta (you can substitute with cream cheese)
  • 1/2 organic lemon
  • 60 g of coconut flour or flakes
  • 70 g of sugar
  • 70 g chopped almonds
  • 90 g of vanilla wafers
  • 200g white chocolate
  • 250 ml fresh cream
  • Syrup:
  • 60 g of sugar
  • 200 ml of water
  • Vanilla extract
  • Decoration:
  • Chopped almonds
  • 10 Raffaello Chocolates
  • Coconut flakes or dessicated coconut
4.5/5 (237 Votes)

Delight somebody with this easy and delicious coconut layer cake. It's the perfect birthday surprise!

By

1. Preheat the oven to 350 degrees F

  • 1 (18.5 ounce) box white cake mix
  • 1 (3 ounce) package strawberry Jell-O
  • 1 Tbsp. self-rising flour
  • 4 teaspoons granulated sugar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1/3 cup fresh strawberries
  • finely diced
  • For the Coconut Cream Cheese Frosting:
  • 1 (8 ounce) block cream cheese
  • softened
  • 2 sticks (8 ounces) unsalted butter
  • softened
  • 2 (1 pound) boxes powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • pink food coloring
  • strawberries for garnish
3.4/5 (123 Votes)

By

Delight somebody with this easy and delicious coconut layer cake. It's the perfect birthday surprise!

By

Coconut -- whether fresh-shaved or flaked -- is the star of this elegant cake

  • 4 cup(s) Sifted Cake Flour
  • 2 tablespoon(s) Sifted Cake Flour
  • 1 1/2 tablespoon(s) Baking Powder
  • 3/4 teaspoon(s) Salt
  • 3/4 cup(s) Unsalted Butter
  • softened
  • 2 1/4 cup(s) Granulated Sugar
  • 2 1/4 teaspoon(s) Vanilla Extract
  • 6 large Egg Whites
  • 1 1/2 cup(s) Milk
  • Lemon Curd
  • Fluffy Meringue Frosting
  • 3/4 cup(s) Sweetened Flaked Coconut Or 1 Fresh Ripe Coconut
4/5 (12 Votes)

By

The best coconut cake!

  • 1 (14 oz) Eagle sweetened condensed milk
  • 1 Duncan Hines Butter cake mix
  • 2 (12 oz) shredded cocounut
  • 1 (16 oz) cool whip
  • 1 1/2 cups sour cream
4/5 (2 Votes)

By

Boil water, 2 cups sugar, and 1 tsp vanilla extract, 5-10 minutes

  • 2 cups sugar
  • 2 cups vegetable oil
  • 1 pkg silk tofu
  • 1 1/2 cups coconut milk
  • 2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 tsp orange extract
  • 1 tsp lemon juice
  • 2 cups AP flour
  • 4 cups sweetened coconut
  • shredded
  • SYRUP
  • 2 cups water
  • 2 cups sugar
  • 1 tsp vanilla extract
3.2/5 (16 Votes)

By

Great!!

  • Coconut Cream Pie Bars
  • FOR THE CRUST:
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 2 tbsp. water
  • FOR THE FILLING:
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 2 cups half and half
  • 4 egg yolks
  • 3 tbsp. butter
  • 1 cup sweetened flaked coconut
  • 1 1/2 tsp. coconut extract
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 1/2 tsp. vanilla extract
  • sweetened coconut
  • toasted
  • Mexico Avocados Make Dessert More Delicious
  • Directions:
  • Preheat oven to 400F degrees
  • Combine crust ingredients and spread into a 9x13 baking dish
  • (note: for more detailed directions on making this crust
  • click HERE)
  • Poke dough all over with a fork.
  • This keeps the dough from puffing up too much while baking.
  • Bake at 400F degrees for about 10-15 minutes.
  • Crust should be a light golden brown and not "doughy".
  • Let the crust cool.
  • Then prepare the filling.
  • In a bowl
  • whisk together half and half and egg yolks.
  • In a medium saucepan over medium heat
  • combine sugar and cornstarch.
  • Then slowly stir in half and half mixture while continuing to whisk.
  • Bring heat up to high and continue to whisk. Do not leave your pot.
  • Pudding is so easy to make but the minute you walk away
  • it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter
  • 1 cup coconut and coconut extract. Stir well.
  • Then spread pudding mixture over crust. Allow to cool for a few minutes.
  • Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
  • Now
  • for the whipped cream
  • you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
  • Now for the toasted coconut topping (if you prefer it toasted).
  • Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
  • Sprinkle bars with toasted coconut then slice
0/5 (0 Votes)

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