cream of coconut

Coconut Cake with a Cake Mix

Betty Crocker white cake mix

coconut milk

coconut

whipped topping

Prepare cake mix according to directions on the...

Prepare cake mix according to directions on the box, substituting coconut milk for water in the mix. Bake in a 9 x 13 pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. Over bake and the crust will be too dry to absorb the cream of coconut.

While the cake is still warm, poke holes...

While the cake is still warm, poke holes all over the cake with a skewer, a toothpick, a chopstick, or even a fork.

Warm cream of coconut for 1-1/2 minutes on...

Warm cream of coconut for 1-1/2 minutes on HIGH in the microwave and pour over the cake. Chill for several hours or overnight.

Frost with 1 container of thawed, whipped topping...

Frost with 1 container of thawed, whipped topping (i.e. Cool Whip). Sprinkle flaked coconut on top. Keep refrigerated.

This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.

Here are <a href="http://cooking.nytimes.com/68861692/996375-lovely-layer-cakes">more layer cake recipes</a>.

Coconut Layer Cake

unsalted butter, softened, plus more for pans

all-purpose flour,

fine sea salt

10 baking powder

granulated sugar

eggs, separated, plus 3 whites

30 milliliters coconut or dark rum

104 milliliters orange juice

unsweetened shredded coconut

unsalted butter,

cream cheese,

vanilla extract

sugar

unsweetened shredded or flaked coconut, toasted

Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.

Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.

Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.

In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.

Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.

Make the cake:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.

Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.

Make the frosting:

This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.

Dolester Miless Coconut Pecan Cake

pecan halves, toasted

baking powder

salt

unsalted butter

eggs

coconut extract

sweetened condensed milk

sweetened shredded coconut

heavy cream

confectioners’ sugar

sweetened shredded coconut, toasted

Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.

Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.

In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.

In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.

Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.

Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.

Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.

Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.

Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Just beware of brain freeze.

Piña Colada

golden rum

pineapple juice

Coco Lopez cream of coconut

Pineapple slices,

Maraschino cherries,

Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

How to make a piña colada, the irresistible tiki classic.

If you're in need of cream of coconut, try out this homemade recipe made with coconut milk and sugar. This recipe can be used in place of Coco Lopez Cream of Coconut.

Cream of Coconut Recipe (Coco Lopez Alternative)

full-fat coconut milk (I

granulated sugar*

coconut milk powder**

Pour all the ingredients into a small pot and heat over low heat.

Stir until the sugar and coconut milk powder dissolve.

If the coconut milk powder doesn&#8217;t dissolve properly, pour the mixture into a blender and blend to break down the powder. Add back to the pot and stir until there are no clumps.

Store in an air-tight container in the refrigerator. The coconut cream will keep in the refrigerator for 7 days. Freeze any leftover for future use.

Thank you! I've been wondering what cream of coconut is and now I have a recipe for when I need it!

How much of this should I use in my pina colada?

Creme of Coconut is ridiculously easy to make and tastes better than the commercial products without any additives. What&#x27;s not to like about that?

Cream of Coconut Recipe

400 ml Coconut Milk (full-fat)

375 g Sugar (roughly 1¾ cups)

g Coconut Powder (1 Tbsp) (optional)

(⅛

Combine all the ingredients into a pot and...

Combine all the ingredients into a pot and gently heat and stir until the sugar is dissolved.

If using coconut powder, use a stick blender...

If using coconut powder, use a stick blender to blend the mixture smooth.

Pour into a squeeze bottle for convenience

https://www.youtube.com/watch?v=mAQtwLdmFg0

Making cream of coconut is one of the easiest things you can make and it is an excellent substitute for Coco Lopez or Coco Real and can be made without any additives or preservatives. 

Recipe:
400 ml Coconut Milk
375 grams sugar
Combine in a pot and heat gently until the sugar is dissolved.

For additional instructions and general commentary, the original post is on Art of Drink at: https://www.artofdrink.com/ingredient/cream-of-coconut-recipe

Dolester Miles’ Coconut Pecan Cake

Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.

Creamy Coconut Popsicles

kosher salt

Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.

To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.

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Top Tags

Coconut Cake with a Cake Mix

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Top 10 cream of coconut recipes from across the web

The most viewed cream of coconut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Cake with a Cake Mix

Coconut Layer Cake

Dolester Miless Coconut Pecan Cake

Piña Colada

Cream of Coconut Recipe (Coco Lopez...

Cream of Coconut Recipe

Dolester Miles’ Coconut Pecan Cake

Creamy Coconut Popsicles

Coconut Texas Sheet Cake

Long Island Coquito

The most viewed cream of coconut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine