Coconut cakes. Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. Coconut cake is an Easter and holiday favorite, but delicious any time. Place the parchment in the pan and coat again with baking spray.

Make an impression by making birds' nests with malted milk balls and edible paper as a garnish for these cupcakes. Coconut fans, this dessert is for you. With coconut in the cake batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting with rich coconut flavor—perfect for any special occasion. You can cook Coconut cakes using 3 ingredients and 2 steps. Here is how you cook that.

Ingredients of Coconut cakes

You need 1 large of sponge or plain cake.
You need 1 packages of strawberry jelly.
You need 100 grams of coconut.

Mine was very yellow on the inside though. Top with second layer of cake. To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake.

Coconut cakes instructions

Start by making the jelly . Cut the sponge or the plain cake into pieces..
Prepare a plate with coconuts. Dip the pieces into the dissolve jelly then in the coconuts . Let them cool in the fridge for 4 hours..

Repeat until desired amount of coconut applied. This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. It's been a reader favorite recipe for years and it's one of my my families favorites! Coconut cake is a southern tradition (just like this Hummingbird Cake!) and I love my grandma's version.