Coconut often finds itself in and on delicious cakes. From the very basic Coconut Cake to something more elaborate such as Sledding Party Cake or Farmyard Cake, coconut is a key ingredient for fun.See Popular Coconut Cake Recipes
Toasted coconut flakes and coconut milk are used in these mini cakes, which are topped with a light glaze.
A moist cake doesn't even begin to describe the luxurious creaminess of this dessert that's intensified by adding fresh bananas and coconut milk.
This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut. The recipe is from Cynthia Wong, pastry chef in Decatur, Georgia. The cake may look intimidating, but it's easy to make: "Just pop the layers out of the baking pans and slap them together," Wong says.
These creamy miniature coconut cupcakes are irresistibly pop-able and easy to make with the help of boxed cake mix.
This aromatic spice cake, filled with dried fruit and walnuts and showered with coconut frosting, is a popular recipe for birthdays and holidays.
This moist, tender layer cake enveloped in a fluffy frosting sprinkled with coconut might be a new favorite dessert recipe for your family.
Eggnog and nutmeg turn ordinary cake mix into a deliciously different Christmas dessert. Dip the cakes into a cream cheese and eggnog icing and coconut to resemble new-fallen snow.
Coconut and bananas go hand in hand to create this cupcake version of a classic adult dessert.
A double dose of coconut -- coconut milk in the batter and toasted coconut garnish -- fill these petite cupcakes with tropical flavor. Be sure to shake coconut milk vigorously before using because the can's contents tend to settle.
Saffron's earthy yet sweet flavors make the spice versatile enough to work in both savory dishes and desserts. Here, Tyler Brown of Nashville's Hermitage Hotel uses saffron to flavor the pastry cream for his moist, airy take on coconut cake. Instead of making a classic round, Brown bakes the cake in a 9-by-13-inch pan and cuts it in half, then stacks the layers to make a handsome rectangle.
The topping on this cheesecake tastes like a light macaroon cookie.
A fresh take on holiday dessert, these tropical cakes will become a favorite. Their delightful flavor comes from unsweetened coconut milk, shredded coconut, and toasted coconut chips.
This three-layer coconut cake is frosted with a classic 7-minute frosting. Before the frosting sets up, it's slightly sticky--all the better for keeping the coconut on the cake.
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