Classic Angel Flake Coconut Cake

 Thank you Kraft for sharing this recipe!!! It's in my stack of magazine recipes to be added to this blog. And you even included a beautiful photo! Simple. Easy. Love me some Coconut Cake!

photo by kraft

 Classic Angel Flake Coconut Cake

   

1 pkg. (2-layer size) yellow cake mix

2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

1-1/4 cups  cold milk, divided

1 pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/4 cup  powdered sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

 

HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MEANWHILE, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
STACK cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

Makes 18 servings.

Triple-Threat Coconut Cream Pie

This recipe comes from the Pillsbury website. They have wonderful recipes. It was apparently submitted by Angie Battle of Des Moines, Washington. And, yes, that is Washington. She won the state farm pie competition in 2010. I can understand why.

Triple-Threat Coconut Cream Pie

Filling

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces
 
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons sugar
2teaspoons dark rum (or 1 teaspoon vanilla)
1/4cup sweetened shredded or flaked coconut, toasted
1oz white chocolate, shaved
 
Directions

Heat oven to 450°F
 
Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
 
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
 
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
 
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
 
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
 
Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
 
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
 
Serves 8.

Coconut-Lemon Mousse Cake

I love coconut. I love lemons. Add the two together and you get an absolutely wondeful dessert!

Coconut-Lemon Mousse Cake

1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake ( 16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices

Coat an 8 or 9 inch springform pan with nonstick spray.

Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heat-proof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in  1/2 of the cream of coconut. Heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While that mixture is chilling, cut the crust off of the poundcake. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.

To make the mousse, stir in a large spoonful of the whipped topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup of this mixture into a small bowl. Cover and refrigerate until later. Fold chopped coconut and lemon curd into remaining mousse mixture.

Spoon 1/2 the mousse onto cake that is already in the pan. Spread evenly. Top with remainig cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.

When you're ready to serve the cake, remove the pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut on sides and sprinkle on top. Garnish with lemon slices.

This makes 12 servings.

Coconut Cake

Some of the very best recipes in the Deep South are passed from cook to cook. They're written on little slips of paper, usually with no directions other than ingredients. It's assumed you know how to throw it all together and make the ingredients come out tasting wonderful. What they don't tell you is that most really good cooks kind of alter things as they go. At least in the South. That we get the recipe ingredients written down is a big deal.



Now that I've totally freaked you out, let me assure you that this recipe comes complete with ingredients and directions. It was passed from one cook to another on a little slip of paper. I've added the directions. It's a wonderful cake. I know you'll enjoy it.

Coconut Cake

1 box white cake mix
1 box intant coconut pudding
3 eggs
1 cup oil
1 cup water
1 tablespoon coconut flavoring
1 tablespoon vanilla



Mix all ingredients together, blending well. Start with the cake mix and pudding, add a little water and oil until you've added it all. Add one egg at a time, blending thoroughly after each. Then finish with the flavorings.



Grease and flour three to four cake pans. Divide the cake batter evenly among the pans. Bake at 375 for 20 to 25 minutes. Remember that oven temperatures vary. You'll need to check it, especially the first time, to see how long this cake takes in your oven. Then you can jot down the time for when you make it again. And you will want to make it again. When the layers have finished baking, remove them from the pans and cool on racks.

Icing

1 box confectioners sugar
1 cup white crisco
1 tablespoon coconut flavoring
1 tablespoon vanilla flavoring
1 12-oz. package frozen coconut, thawed
3 egg whites



Beat all ingredients, except the coconut, together until it's smooth. Stir in the coconut. Frost your cake. I recommend storing the cake in the refrigerator.

Coconut Cake