- Dish type
A deliciously rich cake that features oats, aromatic spices and a gooey coconut-pecan topping. Enjoy something different!
18 people made this
- 350ml boiling water
- 80g porridge oats
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 110g unsalted butter
- 220g dark brown soft sugar
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 45g butter
- 165g dark brown soft sugar
- 1 egg
- 3 tablespoons milk
- 55g desiccated coconut
- 55g chopped pecans
MethodPrep:50min ›Cook:1hr ›Ready in:1hr50min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, bicarb, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 110g butter, 220g dark brown soft sugar and 200g caster sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour cake mixture into prepared tin.
- Bake in the preheated oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 45g butter and 165g dark brown soft sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.
Reviews & ratingsAverage global rating:(18)
Reviews in English (17)
This brings back wonderful memoryies of baking with my grandma when I was young. I don't have her recipe but this is exactly like the one she made right down to the frosting, we must have doubled ther recipe as we always made a 9x13, It is easy, moist,dense and flavorful. Thanks for sharing,I can't wait to make it for my family.-06 Mar 2007
This is an old fashioned cake. When I was growing up we called it "Lazy Dazy Cake". I always double the broiled on frosting ingredients. I'm glad to have found the recipe for this sentimental favorite!-24 Apr 2007
No-Bake Coconut Pecan Praline Cookies
I had to cut myself off after three of these…they’re just so good!
You can never go wrong with cookies. Seriously, there are so many amazing combinations and tweaks you can make that completely change a cookie, making it an exciting baking adventure and a great afternoon activity (with or without little helpers)! However, there are times when we really don’t feel like turning on the oven, or making, refrigerating, and rolling out a homemade dough…which is where these particular cookies come into play. They’re no-bake, easy as can be, and totally delicious to boot.
Perfect at any time of year, but especially during the holidays, these coconut pecan praline cookies are insanely delicious and addictive. All you have to do is combine your ingredients in a saucepan, then mix everything together. Let it cool a bit, since you don’t want your cookies to spread too much, then scoop them out and drop them onto a lined baking sheet. That’s it! The resulting cookie is perfectly sweet, crunchy, and yet still light-as-air, so get going and whip these bad boys up – trust us: everyone will love them!
Coconut Praline Carrot Cake with Cream Cheese Frosting
You can’t have Easter without carrot cake, and this is the ultimate carrot cake recipe.
Let me just say that this is not your average carrot cake. And it’s definitely not something to make if you want a simple piece of cake for the morning with a cup of tea.
This is a show stopping, three-tiered, coconut carrot cake with sticky coconut pecan praline layers and a silky, smooth coconut cream cheese frosting. It is insanely delicious.
A couple days ago I posted these Deviled Egg Gravlax Tartines, which are perfect for brunch, but of course I needed to make something sweet for dessert as well. I mean, who wouldn’t want to end a holiday with a big slice of THIS. The batter itself is extremely tender and moist. I use freshly grated carrots for a beautiful bright orange color and melted coconut oil for an irresistible texture. The absolute best part about this, though, has got to be the praline layer.
In a saucepan, you simply heat butter, whole milk, and sugar together until bubbling. This mixture goes straight into the bottom of the cake pans. I sprinkle toasted pecans and coconut chips over top. And the carrot cake batter gets poured right in. So…as the cakes bake, that praline layer caramelizes and the butter almost “fries” the cake in a sticky, sweet, crunchy mixture. When these things come out of the oven, they’re bubbling and smelling crazy good.
After about 10 minutes out of the oven, I run a butter knife along the edges and invert the cakes by flipping them onto a cutting board. The praline layer ends up on top, and it’s honestly hard to resist cutting into one right then and there. But, the patience will be well worth it. You should let the cakes cool completely before frosting them (I rushed it a little bit so the frosting melted in the center of my cake, but it tasted so good I didn’t even care).
The frosting is a simple cream cheese frosting, but I add some coconut milk as well. I get the organic coconut milk from Whole Foods because I find that most brands have a lot of preservatives and weird looking ingredients in them. I like to only cook with products that have few, whole ingredients. Anyways, so you’ll want to use the thick, top part of the coconut milk. Gently spoon the thick milk out, and leave the watery milk behind…it will make the frosting too thin.
The key to this frosting is to chill it before using. I like to start the frosting as soon as I flip the cakes out of the pans. I’ll put it in the refrigerator while the cakes finish cooling, and by the time the cakes are ready, so is the frosting.
Assembling the cake is easy. The layers might be intimidating, but it’s as simple as frosting each layer individually, stacking one layer on top of the other, and trying not to let any layer slide off in the process. These layers are extremely dense, which means super heavy. This means the layer of cake will push the frosting to the sides. I try to frost heavier in the center and leave the edges somewhat empty so the frosting has room to move. That way, the frosting won’t be dripping off the sides all that much so you can see the beautiful layers (a little dripping is ok because after all, the frosting is usually everyone’s favorite part).
And that is it! The absolute best, most indulgent carrot cake. I top it off with some fresh strawberries and a little bit of the praline that got stuck on the pans as the cakes baked (turned out to be the perfect garnish).
Definitely try this for Easter…everyone will be so impressed and absolutely love it. Enjoy!
Southern Pecan Praline Cake is one awesome cake. A Butter Pecan Cake Mix is mixed with a tub of Coconut Pecan Frosting and more pecans. Then a spectacular Butter Pecan Glaze is drizzled over the top. This cake can certainly be served for dessert but it has the consistency of a coffeecake which makes it one awesome breakfast idea–especially for holiday breakfasts.
When I first saw this recipe on Pinterest a while back, I knew I would have to make it. It sounded so wonderful and I drooled over the pictures. But then, I almost always drool over the pictures from The Country Cook’s blog. Everything always looks amazing. And this recipe was no exception. I thought it would make the perfect breakfast coffeecake for some friends who recently moved into a new home. I wasn’t wrong. Our friend’s loved it!
Southern Pecan Praline Cake has quite a bit of crunch from the pecans with a nice praline taste from the cake and the glaze. Adding a tub of Coconut Pecan Frosting to the cake mix adds sweetness, flavor and texture to the Butter Pecan Cake Mix. If you’re looking for a sensational cake for breakfast or dinner you will salivate over every single bite of Southern Pecan Praline Cake! This is a great cake for company, holiday parties and breakfasts, or potluck dinners.
Southern Pecan Praline Cake can be served for breakfast or dessert.
I loved how the Butter Pecan Glaze drizzled down the sides of the cake.
You can drizzle the Butter Pecan Glaze over individual pieces of cake, or just spread the glaze on top of the cake. Either way this cake is perfect.
The ingredients on the left are what I used for the cake. The three ingredients on the right are what I used to make the Butter Pecan Glaze.
In a large mixing bowl, add Butter Pecan Cake mix, a tub of Coconut Pecan Frosting, eggs, and oil.
Now add half-and half instead of water for a richer cake flavor.
Stir ingredients to combine. Now add chopped pecans and stir again to combine.
Spread cake batter into a greased 9吉″ glass baking dish.
Bake at 350 for 30-40 minutes or until a toothpick inserted in center comes out clean. (Mine took 50 minutes).
Melt butter in saucepan. Add condensed milk and stir to combine.
Add chopped pecans and heat thoroughly.
Here’s the Butter Pecan Glaze for the cake.
I allowed the cake to cool before adding glaze.
If you love pecans this is the cake for you!
There is plenty of glaze for this cake. You can dollop the glaze over top of each slice!
Charleston Coconut Cake
We’ve stacked up coconut upon coconut upon coconut!
If you’re a fan of this cake then you already know how amazing it is. If you’re just learning about Charleston coconut cake now, you’re in for one amazing treat! This cake is a bit of a process to make but you don’t need to be a seasoned baker to take on a cake like this one. Traditionally, a Charleston coconut cake has up to 12 layers of cake and frosting, making it a towering achievement in cake construction. We’ve simplified it a little bit here in this recipe with only three layers of dessert heaven.
We really wanted to amp up the coconut flavor so we’ve used canned coconut milk (check the Asian foods section of your grocery store) in places that would otherwise call for heavy cream. And of course, we add coconut extract and coconut flakes to our Charleston coconut cake, as there’s clearly a theme here and it’s COCONUT! There’s coconut in the cake, in the filling, and in the frosting, so at no moment is the message lost that it is a coconut cake. Flavor is huge here, which takes a cue from all of those amazing layers that add an astonishing height to Charleston coconut cake.
No specialty items are needed, just multiples of some key ingredients, like shredded coconut, canned coconut milk, and butter. You’ll need to pick up 2 (13 oz) cans of coconut milk, 8 sticks of unsalted butter, and 2 packages of shredded coconut. These are all combined during three phases of preparation: cake, filling, and frosting to make the coconut “glue” that will hold the cake together.
Charleston coconut cake is a bit of a legend in the state of South Carolina, a butter cake with layers of rich coconut filling, cream cheese frosting and, of course, toasted coconut. The toasted coconut is the final element of the cake that really gives it some elegance (as if it needed it) and the toasty coconut is a nice contrast in flavor and creamy texture. It’s one of those extra special desserts that will leave a lasting impression, especially on the taste buds. We can’t make it to South Carolina, but we can do our best to remake this cake right in the comfort of our own kitchen.
Cream of Coconut Bundt Cake
Today is National Bundt Cake day, and it just so happens that I am a HUGE fan of Bundt cakes. They look so much prettier than a sheet cake, so people think you&rsquore all fancy and everything.
But you don&rsquot have to deal with trying to split layers evenly and stack them without having them fall apart. (Am I the only one that struggles mightily with layer cakes?) So it&rsquos a win/win. Everyone thinks you&rsquore a baking queen, but you don&rsquot really have to put forth a lot of effort. It&rsquos perfect.
Let&rsquos talk about this coconut cream bundt cake for a minute. Guys, it&rsquos AMAZING! I adapted a favorite butter cake recipe to come up with it, and just crossed my fingers that it would turn out. Did it ever. It is rich and buttery, and full of coconut flavor. So delicious!
The warm glaze that you brush on the outside gives the coconut cake a nice crunchy layer, then the inside is incredibly moist. It is the perfect addition, and adds a nice punch of coconut flavor.
You don&rsquot need much icing on the top, but I added some because I wanted something for the toasted coconut to stick to. Because hello. Toasted coconut. One of the most delicious things on the planet.
How to make coconut bundt cake:
- coconut oil
- sour cream
- coconut extract
- vanilla extract
- baking powder
- baking soda
- sweetened shredded coconut
- coconut milk
- powdered sugar
Cream the coconut oil, butter, and sugar in a large bowl till light and fluffy. Beat in the eggs, sour cream, and extracts, and mix well. Stir in the dry ingredients and coconut and pour batter into a greased 12 cup Bundt cake pan. Bake at 350° for about an hour.
Make a simple coconut glaze by melting sugar and coconut milk in a saucepan. Brush over the entire cake while it is still hot.
After the cake is cooled to room temperature, drizzle a simple a simple coconut glaze over the top, then sprinkle it with toasted flaked coconut.
Should I serve this cake warm or at room temperature?
It&rsquos definitely best to let the cake cool completely before serving, it is much easier to slice!
I was in a hurry to take pictures, so the cake was still slightly warm when I cut it. That&rsquos why it looks a little like a toddler attacked the middle. No one in my family complained though, they were too busy stuffing their faces.
But if you do let it cool completely, your slices will be nice and straight. And just as an fyi, this coconut cake tastes even better the next day.
What&rsquos the best way to store a Bundt Cake?
If you make Bundt or layer cakes often, I&rsquod invest in a tall cake cover. It can be glass or plastic, but you want something that will not crush the top of the cake. This cake carrier has great reviews on Amazon.
Here are even more fabulous Bundt cake recipes from my blogging friends. So many cakes that I want to try!
19 Tasty Bundt Cake Recipes
Cream of Coconut Bundt Cake (you&rsquore here!)
Applesauce Spice Cake from Real Mom Kitchen
Coconut Pecan Cheesecake Bundt Cake from Ashlee Marie
Pumpkin Cake with Caramel Glaze from Butter with a Side of Bread
Mama&rsquos 7-Up Cake from Tried and Tasty
Cranberry Orange Bundt Cake with White Chocolate Glaze from Jamie Bakes It Up!
Chocolate Peanut Butter Bundt Cake from Like Mother Like Daughter
The Healthy My Ass Cookbook
A coconut cream pie with a pecan praline surprise in the bottom.
|1||Perfect Pie Crust - No Top|
|1/2 cup||Brown Sugar, firmly packed|
|3/4 cup||Pecans, chopped|
|2&1/4 cups||Milk, cold, divided usage|
|2 envelopes||Dream Whip Whipped Topping Mix, dry|
|2 pkgs.||Instant Vanilla Pudding & Pie Filling Mix, dry, 4-serving size|
|1&1/4 cups||Coconut Flakes, divided usage|
Prepare and bake the Perfect Pie Crust - No Top and set aside to cool completely.
Heat the Butter, Brown Sugar and Pecans in a small saucepan, stirring frequently, until butter and sugar are melted and the mixture comes to a boil. Boil exactly 30 seconds. Spread on the bottom of the baked pie crust and set aside to cool completely.
In a large mixing bowl, beat with an electric mixer on high, 1 cup of the Milk with the Vanilla and dry Dream Whip Whipped Topping Mix until topping thickens and forms stiff peaks (could take as much as 6 minutes). Blend in on low speed the remaining Milk and the Instant Vanilla Pudding Mix. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the Coconut Flakes. Spread in a mound on top of the pecan praline mixture in the bottom of the pie crust. Garnish with remaining coconut. Refrigerate until set, at least 4 hours.
Store leftovers in the refrigerator.
I garnish the pie with toasted coconut I make by baking a thin layer of the remaining coconut, spread in a pie pan, at 350º, 7 to 12 minutes, stirring frequently, until golden brown.
I've also made this with one 4-serving package of Instant Vanilla Pudding mix and one 4-serving package of Instant Coconut Cream Pudding mix and that was good too.
Source: My modification of a Kraft advertisement.
Yield: 1 9" pie
Nutrition Facts per Serving:
36g Fat (52.6% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1/2 Non-Fat Milk
6 1/2 Fat
1/2 Other Carbohydrates.
Copyright 2006-2021 by Keith Langeneckert. All rights reserved. Contact WebMaster.
My coconut cake is so light! It feels like it could float away! I used coconut cream in the Italian meringue buttercream and it made all the difference! It gives a hint of real coconut flavor not that sunscreen taste you get from extracts! Adding sweetened toasted coconut flakes between each layer provides some texture and extra sweetness to compliment the mellow buttercream.
I’ve been wanting to make (another) coconut cake for a while now and I finally got around to it! Coconut cake is a favorite of mine and I wanted to make a light and dreamy cake while also giving a new decorating scheme a try. Got to mention, I LOVE the coconut Italian meringue buttercream, it’s really light and not too sweet!
The dreamiest creamiest coconut cake ever covered in coconut Italian buttercream and striped of toasted coconut flakes!
Keyword coconut cake recipe, coconut dessert, IMBC
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 12 people
Calories 330 kcal
For the Cake
2 1/2 cup all-purpose flour 300g, plus extra for pans,
1/2 cup coconut flour 60g
1 1/2 teaspoons baking powder 6g
1 teaspoon kosher salt 6g
1/2 cup fresh coconut milk 118mL
1/2 cup fresh coconut cream 118mL
8 ounces unsalted butter 225g, room temperature
2 1/4 cups granulated sugar 450g
1 teaspoon vanilla 5mL
4 egg whites
For the Frosting
1½ cups granulated sugar 300g
6 egg whites
1½ cups unsalted butter 342g, at room temperature, cut into 2-inch pieces
1 teaspoon vanilla extract 5mL
¼ teaspoon kosher salt 1g, heaping
⅔ cup coconut milk 157mL
For the assembly
1 cup coconut flakes 75g, toasted
1/2 cup sweetened shredded coconut 50g, toasted
1 foot parchment paper.
For the Cake
Preheat the panggangan to 350 degrees F. Butter 3 eight inch cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
Place the flour, coconut flour, baking powder and salt into a large mixing bowl and whisk to combine.
In a glass, combine coconut milk, coconut cream, vanilla and give it a whisk.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the panggangan on the middle rack. Bake for 40 minutes or until the cake is light golden in color and centers are set.
For the Frosting
In a small, glass bowl, whisk together the sugar and egg whites. Place the bowl on top of a saucepan with about an inch of simmering water (Water shouldn't touch bowl). Heat the mixture, whisking occasionally, for 6 to 8 minutes, or until the mixture is hot to the touch and the sugar is dissolved (160F).
Remove the bowl from the heat and transfer the mixture into the bowl of an electric mixer. Using the whisk attachment, whip on medium-high until the mixture becomes a light, white meringue and the mixture is cool to the touch 8-10 minutes. Reduce the speed to low and add the butter a couple of pieces at a time. Increase the speed to medium and mix for 4 to 5 minutes, or until the butter is thoroughly incorporated and the frosting is smooth and glossy. The frosting may initially look curdled after adding the butter, but continue beating and it will come together, looking smooth and creamy by the end of the mixing time.
Add the vanilla extract, salt and coconut milk and whip for another few minutes on medium speed, or until the coconut milk is thoroughly incorporated and the frosting is smooth. If it's looking odd just keep whipping and it will come together. Use immediately. If making a bit in advance you'll just have to give it a quick whip before using.
Frost the first layer and sprinkle the shredded coconut on top. Repeat step as you assemble the layers. Give cake a smooth coat and then chill. Cut parchment paper pieces to a uniform width. Measure the height of the cake and fold parchment paper at that height. then cut triangles on top which are the length of the cake's radius.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups sifted cake flour, not self-rising, plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup superfine sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 teaspoon pure vanilla extract
- Coconut Cream Filling
- 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
- Seven-Minute Frosting for Coconut Layer Cake
Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft do not refrigerate. Cake can be left out at room temperature for several days.