The batter should look well blended. Enjoy discovering of new meals and food from the best Kevin belton coconut cake recipes selected by food lovers. Enjoy your meal! 1 package (18.25 oz) plain white cake mix (my favorite is Duncan Hines) Use remaining frosting to cover the top and sides of the cake. Assemble your cake, adding frosting between layers and on top, but not on sides. Add just enough icing on top and sides for a crumb layer, then refrigerate for 20-30 minutes. Add the whipped topping and beat on low speed until well blended. Learn how to cook great Toasted-coconut refrigerator cake . bake cake according to directions in 9/13 pan. If your oven is not large enough to hold 3 pans on the center rack, place to pans on that rack and one in the center of the rack above. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. ! Icing Mix sour cream and sugar together by hand. Repeat this process with the remaining layers and frost the top and sides of cake. Dec 21, 2017 - This is an unusual cake because it needs to sit in the refrigerator for 3 days before serving. Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Place the frosting in the refrigerator to chill for at least 10 minutes Shake out the excess flour and set the pans aside. Stack your cakes, putting a generous amount of icing and a light sprinkle of coconut between each layer. This idea arose when we were asked to make some biscuits for our village's Royal Wedding street party. Good appetite! Store the cake in a container in the refrigerator for 2 to 3 days to allow … While the cakes bake, make the frosting. DIRECTIONS The night before you make this cake, blend together the sour cream, coconut and sugar. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Stir in 3 cups of coconut and beat on low speed until mixed. Bake a yellow cake, cut layers, fill with filling. Place a rack in the center of the oven and preheat oven to 350. Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Gently fold in the Cool Whip. pkgs. This is an ideal cake to take to a church or family reunion or any type of gathering. Do not over stir. Step 3, Use 1/2 of this mixture as filling between layers. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Place the frosting in the refrigerator to chill for at least 10 minutes. Vegetable oil, for misting the pan Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Rich tea biscuit cake 13 reviews . might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix. ), 1 cup milk (low-fat is fine. Apr 9, 2019 - coconut, cake, refrigerator. Pour into 3 round cake pans and bake according to directions (15 to 20 minutes). Step 4, Add 1/2 cup coconut and whipped topping to the other half of the mixture and use as icing on top and sides of cake. Some content © it's respective owners. This cake can be stored in the refrigerator for up to one week. Crecipe.com deliver fine selection of quality Toasted coconut refrigerator cake recipes equipped with ratings, reviews and mixing tips. … It may take 5 days to make this cake, but it will be worth it once you take that first bite. Lightly mist two 9 inch round cake pans with vegetable... Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on... Increase the mixer speed to … While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Sour Cream Coconut Cake. 1/2 cup cream of coconut, plus more cream of coconut for brushing the baked layers Open the coconut milk and stir to mix the thick cream and milk together before using. Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish. Place the frosting in the refrigerator to chill for at least 10 minutes. 2 cups sour cream Step-by-Step. I found it in an old box of papers that belonged to my grandmother. This cake can be stored in the refrigerator for up to one week. This is a favorite of our family for holidays and special occasions year round. If it needs to be thinned, add a little water. Step 2, Mix sour cream, sugar, and 1 cup coconut together and divide into 2 equal parts. 1 cup milk https://www.tasteofhome.com/recipes/incredible-coconut-cake The cake layer on the higher rack may bake faster, so test it for doneness first. Remove and … Cover the cake in a tight cake container, such as Tupperware's cake carrier, and refrigerate for three days - No peeking allowed. Stack the layers as you frost. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. INGREDIENTS Hide Step Photos. KeepRecipes is one spot for all your recipes and kitchen memories. Stir in 3 cups of coconut and beat on low speed until mixed. The frosting has to sit overnight in the refrigerator… Step 1, Bake cake according to directions on mix in as thin layers as desired. 1 – 8 ounce Cool Whip The batter should look well blended. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don’t pierce the top of the top layer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers. Spread remaining frosting on top and sides. Crecipe.com deliver fine selection of quality Toasted-coconut refrigerator cake recipes equipped with ratings, reviews and mixing tips. Mix and let set overnight in refrigerator. Discover (and save!) Chill for at least 2 hours and up to a day. Invert each layer onto a wire rack, and then invert again so they are right side up. Keep the coconut cake in an airtight container and store it in the refrigerator. We have easy fridge cake recipes for chocolate tiffin, Malteser fridge cake, rocky road and lots more. Repeat this process with the remaining layers and frost the top and sides of cake. https://www.southernliving.com/food/kitchen-assistant/coconut-cake-recipes While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy. Food And Drink. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. your own Pins on Pinterest Bake for 20 minutes. This is my go-to cake for holidays and parties. She never publicly released the recipe. Learn how to cook great Toasted coconut refrigerator cake . Rate this Refrigerator Coconut Cake recipe with 1 (18 1/4 oz) box yellow cake mix, 1 1/4 cups water, 1/3 cup vegetable oil, 3 eggs, 1 1/2 cups sugar (can use 1/2 sugar and 1/2 splenda to reduce the carbs. Get one of our Toasted-coconut refrigerator cake recipe and prepare delicious and healthy treat for your family or friends. Take the other half of the mixture and mix it with the Cool Whip. Place assembled cake in a covered cake plate that is air tight. Stop the machine and scrape down the sides of the bowl with a rubber spatula. 1 container (8 oz) frozen whipped topping, thawed (Cool Whip) Cover the top and sides with this mixture. Grandmama’s Homemade Coconut Cake is a from scratch cake with decadent (and no fail) 7 minute icing. You can use a boxed cake mix, or make your layers from scratch like we did. This recipe was extremely easy and after reading the reviews I made a note to use only 3/4 c. of sugar since I was using a package of already sweetened coconut. Refrigerate the cake for four days before serving. If anyone remembers this legendary cake, let me know. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Dessert Stir in 3 cups of coconut and beat on low speed until mixed. Frosting: Shake out the excess flour and set the pans aside. I have tried to email this recipe to Carolynw17@gmail.com … 3 1/2 to 4 cups sweetened flaked coconut If your oven is not large enough to hold 3 pans on the center rack, place to pans on that rack and one in the center of the rack above. 3 large eggs It's the PERFECT coconut cake! Place the pans in the oven. Keep, cook, capture and share with your cookbook in the cloud. Brush the top of each cake with the coconut milk, then refrigerate. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. To assemble the cake, transfer one layer, cut side up, to a serving platter. Total Carbohydrate Spread the top with a heaping 2/3 cup frosting. Toasted coconut refrigerator cake recipe. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Prepare butter cake recipe as directed on back of box. Follow our easy, step-by-step, photo illustrated instructions for making this Sour Cream Coconut cake. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely. 1 box yellow cake mix, prepared according to directions in a 9x13 inch pan 2 Cups Sugar 1½ C whipped topping 16 ounces sour cream 12 ounces coconut (you can use frozen, bagged on shelf, or canned) And to avoid any of the … Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish. LOL ***I have also made this with chocolate layers rather than yellow and it's good either way. Spread the whipped topping and sour cream mixture over top and on sides of coconut cake. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Prepare your ingredients and start cooking Kevin belton coconut cake today. While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Spread the top with a heaping 2/3 cup frosting. Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Mar 23, 2014 - Easy Coconut Refrigerator Cake - don't be fooled by the photo -- this is the most POPULAR recipe on my ENTIRE site!! Stir in 3 cups of coconut and beat on low speed until mixed. 1 boxed white cake mix . Divide the batter among the cake pans. Recipes available for personal use and not for re-sale or posting online. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. Try our chocolate refrigerator bars, including classic rocky road, or a lighter, fruitier recipe. You need to make it four days in advance so it has time to "marry" so don't cheat. frost with cool whip and top with coconut. 1 cup Silk coconut milk (found in refrigerated milk section of store) ¾ cup canned coconut milk (I used A Taste of Thai canned coconut milk found by Asian foods) 3 large eggs . The cake layer on the higher rack may bake faster, so test it for doneness first. Stop the machine and scrape down the sides of the bowl with a rubber spatula. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely. Aug 21, 2012 - This Pin was discovered by Haley Jo Hensley. (The longer it … Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Choose from hundreds of Kevin belton coconut cake recipes that you can cook easily and quickly. Get full Refrigerator Coconut Cake Recipe ingredients, how-to directions, calories and nutrition review. Before... and refrigerate 3 daysbefore serving. Place a rack in the center of the oven and preheat oven to 350. Top with second cake layer. Let the cakes cool completely, 15 minutes longer. Bake an indulgent, squidgy fridge cake for an easy make-ahead dessert. Printer-friendly version. 1 package (18.25 oz) plain white cake mix (my favorite is Duncan Hines), 1/2 cup cream of coconut, plus more cream of coconut for brushing the baked layers, 1 container (8 oz) frozen whipped topping, thawed (Cool Whip). Ingredients One store-bought layer cake mix that makes 2 layers in butter flavor - a pudding version of the butter cake is even... 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