Best Coconut Crunch Cake Recipe 455 Recipes

COCONUT CRUNCH CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

COCONUT LOUISIANA CRUNCH CAKE

Steps:

• Preheat the oven to 350º Fahrenheit.
• Whisk together the cake flour, salt, baking powder and baking soda.
• In another bowl, cream the butter until it is creamy and almost white in appearance.
• Add in the sugar. Beat an additional 2 minutes, scraping the sides of the bowl as needed.
• Beat in the eggs, one at a time, mixing in each egg completely before adding in another.
• Mix in the sour cream and extracts.
• Add the flour alternately with the buttermilk, mixing gently (or on low speed) just until combined. Do not overmix or the cake will not be soft.
• Grease with shortening and dust with flour a 12 cup bundt cake pan (or use our cake release).
• Sprinkle 1/4 cup sugar into the bottom of the pan. Shake the pan slightly so the sugar coats the sides of the pan as well as the bottom.
• Sprinkle shredded coconut evenly in the bottom of the pan.
• Pour the batter into the pan and use a spatula to make sure is is even.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for just 5 minutes in the pan, then loosen the edges and turn it out onto a cake plate to cool completely.
• In a small bowl, whisk together the sugar, melted butter, and extracts.
• Add heavy cream, one tablespoon at a time, until it is the consistency you'd like.
• Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It's a matter of preference as far as how you want it to look.
• Note: This makes a lot of glaze. If you'd like less glaze, make 1/2 a recipe. This will save calories as well.

COCONUT CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.