Coconut Bundt Cake Recipe With Cake Mix

Coconut Pound Cake with Coconut Milk Fresh April Flours

WebMar 7, 2023 · Do not overmix batter. Gently fold 1 and ½ cups of the shredded coconut into the batter with a spatula. Pour the batter into the prepared bundt pan, then bake the …

Rating: 5/5(6)

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Coconut Cake EverydayDiabeticRecipes.com

WebMay 18, 2018 · Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour. In a large bowl, beat cake …

Rating: 5/5(4)
1. Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.
2. In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.
3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes, then remove each cake to a wire rack to cool completely. Slice each cake in half horizontally, making 4 layers.
4. In a medium bowl, combine sour cream and coconut. Fold in whipped topping.

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The BEST Coconut Pound Cake Barefeet in the Kitchen

WebNov 23, 2021 · Cake Instructions. Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour …

Rating: 4.7/5(54)
1. Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut.
2. Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
3. To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!

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