Easy coconut cream Cake filling

Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight Coconut Creme Filling: In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1.. Coconut cream filling In a saucepa n, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch. Cook on low heat for 3 to 4 minutes until everything is heated through and thicken (see consistency in the video). Set aside to cool completely

Coconut Cream Filling Recipe Martha Stewar

  1. 1 1/2 c. Angel Flake coconut or 1 sm. can 2 tbsp. butter Bring sugar and milk to boil. Add coconut and cook until thick or very soft ball
  2. Banana Cake With Banana Cream Filling CDKitchen. egg yolks, vanilla, lemon juice, butter, salt, flour, baking soda and 11 more
  3. Instructions. Prepare cake as directed on box in a 13×9 pan. Let cool to slightly warm. Using a chopstick or something else small and round, poke holes over the entire cake. Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well
  4. How to Make a Coconut Filling for Almond Joy Cake In a saucepan over medium heat add the milk and sugar, stir until the sugar dissolves. This is a slow process because you don't want the milk to boil. Once the sugar has dissolved, add the marshmallows
  5. ute frosting. It tastes like coconut cream pie, so it's like getting the best of two desserts in one, writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert

Preheat oven to 400°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes Vegan Chocolate Cake With Coconut Filling The Vegan Harmony baking powder, coconut sugar, semolina, agave nectar, milk, shredded coconut and 6 more Patishapta Pithe (Sweet Crepes With Coconut Filling) Plattershare water, milk, ghee, oil, sooji, all-purpose flour, ground cardamom and 4 mor

Coconut cream cake, sometimes also known as coconut poke cake, falls into that time to treat myself category. Using a cake mix as the base (keeping it super simple) then filling it with condensed milk and cream of coconut then topped off with whipped cream. Sweet, and triple creamy! Call it the cream of the crop of coconut cakes Coconut custard makes a great filling for coconut cake or pairing with fresh berries This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, a filling for pies or for serving with fresh fruits and berries on top of your breakfast pancakes In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely. Spread filling between the slightly warm cake layers, piercing each layer with a.

Coconut Cream Cake I Recipe Allrecipe

Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine. Add the coconut milk mixture to the flour mixture, and whisk together until smooth. Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes) Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved Meanwhile, in a small bowl, mix together cornstarch,.. Cream the cheese. Add coconut then mix. What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan. drop coconut/cream cheese mixture over the chips in the cake mixture

Instructions Add the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extract Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a dam of frosting around the outside edge of the cake using a large round piping tip. Fill the center with the coconut filling and gently spread evenly To make the Coconut Pastry Cream Filling In a saucepan, heat the coconut milk, granulated sugar, vanilla, and salt over medium heat. In a bowl, whisk together the egg yolks and cornstarch. Slowly whisk ½ cup of the hot coconut milk mixture into the egg yolk mixture to temper the eggs

The most decadent, moist and easy Coconut Cream Cake makes a perfect dessert for Easter, Christmas or any other special occasion! Best of all, this simple coconut poke cake starts with a cake mix and doesn't require any fancy layers or stacking Step 4. Stir flour, baking powder, and salt in a bowl; set aside. Step 5. Whisk egg whites, milk, and coconut extract in a separate bowl. Step 6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture

Honor: Coconut Cake with Coconut Creme Filling and Cream

Coconut Creme Filling: In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon batter into 2 greased (with shortening) and floured 9-inch cake pans. Step 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean

Coconut Cake with Coconut Cream Filling - Veena Azmano

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff DIRECTIONS. Cream the cheese. Add coconut then mix. What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan. drop coconut/cream cheese mixture over the chips in the cake mixture. then I dropped the nuts on top of that. I used this with Recipe #249654 Dark Chocolate Cake - WOW! Submit a Recipe Correction In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling Step 1. Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes Easy Coconut Cream Trifle - Ingredients. Whisk together 2 cups whole milk (homogenized) and 4 whole eggs in a bowl. In a medium sized pot, combine 1/2 cup of sugar, 5 tablespoons of cornstarch and a pinch of salt. Slowly add the milk/egg mixture, whisking well to combine and making sure there are no lumps

Relevance Popular Quick & Easy. Coconut Cream Cake Filling Recipes 112,833 Recipes. Last updated Jul 21, 2021. This search takes into account your taste preferences. 112,833 suggested recipes. Apple Caramel French Toast KitchenAid. ground cinnamon, vanilla extract, ground nutmeg, unsalted butter and 10 more 5 eggs, room temp. 2 cups sour cream (NOT low fat) Glaze-. 5 ounces semisweet chocolate, chopped. 1/2 cup heavy cream. Garnish-. 1/2 cup toasted coconut. Combine all your filling ingredients in a small bowl and set aside. For the cake- Preheat oven to 350 degrees and grease and flour a 12 cup bundt pan buttermilk. Preheat oven to 350 degrees. Whisk together the dry ingredients. Beat your egg whites till stiff; set aside. Cream the butter, coconut oil, and sugar in a large bowl, then beat in the cream of coconut, egg yolks, vanilla. Beat in the dry ingredients and buttermilk. Add the stiff whites and gently fold in

Coconut Cake Filling - Recipe Cooks

Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers Steps to Make It. In a mixing bowl, combine the sugar, sour cream, and coconut. Featured Video. Fold in the whipped topping. Fill and frost a 2 to 4 layer cake

10 Best Coconut Cream Filling Recipes Yumml

Add powdered sugar and beat on low until incorporated then turn the speed up and beat until smooth. Slowly add the cream and whip on slow until it is well incorporated and smooth. Slowly pour in the powdered instant pudding mix. Increase the speed and whip for 2 to 3 minutes until it is thick Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8 round cake pans. In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed

Tips for making the best coconut sour cream cake: In order to avoid any sticking, I like to line the round cake pans with parchment paper beforehand. It's easy to just set each pan on a piece of parchment paper and trace around the edge of the pans, then cut them to size.; For best results, don't skip the step of chilling this cake in the fridge for at least 4 hours How to Make My Old Fashioned Coconut Cake. Step-by-Step. To make the cake: Cream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes How to Make a Easy Coconut Cream Pie. 1. Make Pudding: Combine the pudding mix and milk together in a large bowl.Let it sit until it's soft-set. This only takes about five minutes. 2. Coconut: Stir in the shredded coconut (untoasted).. 3. Crust: Pour the filling into the chilled crust.Cover and chill the pie for at least three to four hours

The EASIEST Coconut Cream Cake - Made From A Box Mi

Pre-heat over to 350° F. Mix Coconut milk well before adding to batter. In a large mixing bowl, combine cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract and baking powder. Beat on medium speed until all ingredients are well mixed After cake is completely cooled, split layers, making six layers. Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below). Divide remaining mixture/filling generously between all the layers EXCEPT the middle layer when joining the two cakes together

Coconut Filling (for Almond Joy Cake) My Cake Schoo

Coconut Cream Dream Cake Recipe: How to Make It Taste of

Preheat the oven to 180c/160c fan/350/gas mark 4, then grease two 18 cm cake tins and line the bottom of each with baking paper. I find baking spray works the best for easy release. In a large bowl mix the flour, cocoa, sugar, bicarbonate of soda and salt together Instructions. Preheat the oven to 350°. For the Cake: Cream together the butter and sugar in a standing mixer with the paddle attachment on high speed until light and fluffy. Next slowly add in the egg whites, coconut extract and coconut shreds on low speed until it is combined I've made this delicious Coconut Sour Cream Cake as easy as possible for you! There are times when I'm in the mood for full-on, from-scratch bakingand there are times when it's ok to cut a few corners and still get the same tasty result! Here, I use a white cake mix to make the cake layers and a packet of ready-made frosting

Easy Coconut Cream Pie Recipe: How to Make It Taste of Hom

Instructions. Prepare cake as directed on box in a 13×9 pan. Let cool to slightly warm. Using a chopstick or something else small and round, poke holes over the entire cake. Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well FOR COCONUT CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray. In a large measuring cup add egg whites, whole egg, cream of coconut, water, vanilla, and coconut extract and beat with a fork until combined Pour this filling over your cooled cake and the whole thing in the fridge to chill until firm, about 2 to 4 hours. Assemble: Combine the heavy whipping cream and powdered sugar in the bowl of a stand mixer and whip to stiff peaks. Lift the cream cake out of its pan and top with whipped cream and toasted coconut. Cut into squares and serve Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell. To make the topping: Combine the cream, sugar, ClearJel, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie. Refrigerate the pie for at least 2 hours, or overnight. Garnish with toasted large-flake coconut, and serve Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the inner side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer

Mix egg yolks and milk with wire whisk until blended. Mix dry ingredients and add to milk-egg mixture. Cook in microwave on Full Power 6-8 minutes stirring well with the wire whisk at 2 minute intervals until thickened. Add butter, vanilla, and coconut stirring well. Pour pie filling immediately in baked pie crust Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1 Vegan Whipped Cream Recipe. Just one or two ingredients, and you're on your way to the perfect coconut milk whipped topping, good for serving with pies, cakes, fresh strawberries or sliced fruit, pancakes, waffles, milkshakes, as frosting for cupcakes, or on top of any of the following healthy ice cream recipes

10 Best Coconut Filling Recipes Yumml

Hands Down The Best Cake-Filling You'll Ever Eat. Yield: Enough to fill and top a two-layer cake. Prep Time: 5 minutes. Additional Time: 5 minutes. Total Time: 10 minutes. Hands down the best light and fluffy cake-filling I've ever made or eaten. Get ready for a cake-filling, cupcake-topping, spoon-eating recipe to end all recipes Step 2. Prepare The Pie Filling. To a large bowl, add the instant pudding and milk. Mix well. Add 1 cup of whipped topping and 1 cup of coconut flakes. Stir to combine. Step 3. Add To The Pie Crust. Add the pudding pie filling to the completely cooled pie crust 2 cups sugar. 16 ounces regular sour cream. Sweetened flaked coconut for garnish, optional. Mix together well. Make in advance of the cake so the sugar has time form a syrup. When cake has cooled, place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top Method. Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture. Spoon the ingredients into the tin and bake for 50-55 minutes. Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut

Prepare Cake. Preheat oven at 350 degrees. Grease a 9x13 baking pan and set aside. In a large bowl mix cake mix, water, vegetable oil,eggs and coconut extract until combined. Gently stir in coconut flakes. Pour batter into prepared baking pan and spread evenly. Bake in preheated oven for 20-25 minutes until cake tester inserted into the center. How to bake the most perfect coconut cake: Step One: Start by preheating the oven to 350°F and grease and lightly flour a 9×13 pan. Step Two: Using an electric mixer with the paddle attachment, combine the sour cream, oil, and milk. Then, add the egg whites and both extracts. Beat until combined Best Ever Pina Colada Cake has moist layers of pineapple, coconut, and rum flavored cake, a sweet pineapple filling, and a luscious whipped cream cheese frosting that's covered with shredded, toasted coconut, and topped with chopped pineapple and maraschino cherries. So easy and delicious The filling also has a touch of coconut flavor to it. The tender, moist cake and the creamy, vanilla- coconut filling make an incredible dessert. It is the perfect cake to serve at a party. Rolling the cake up into an elegant spiral makes a dazzling presentation. The cake roll is easy to make and will impress your guests Easy coconut custard cake filling recipe. Learn how to cook great Easy coconut custard cake filling . Crecipe.com deliver fine selection of quality Easy coconut custard cake filling recipes equipped with ratings, reviews and mixing tips. Get one of our Easy coconut custard cake filling recipe and prepare delicious and healthy treat for your.

Step 3: Make the no cook coconut cream pie filling. In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture is smooth and thickened. Stir in 2 tablespoons of the toasted coconut and the coconut extract. Gently fold in the whipped topping being careful not to over-mix it. Step 4: Assemble the pie Preheat oven to 350 degrees. Grease and flour two 8 round cake pans and set aside. In a large standing mixer whisk together all cake ingredients for 2 minutes on medium speed. Evenly divide batter into two cake pans and spread out. Bake for 25-30 minutes or until center is set. Remove and cool in pan for 1 hour Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate Instructions. Preheat the oven to 325 degrees. In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes. While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork. Add-in one egg at a time, beating just to incorporate

Easy Coconut Cream Cake Recipe - Yummy Healthy Eas

Mix in the coconut cream and vanilla extract until well combined. Fold in the remaining flour, baking powder, (it helps if you sieve the flour and baking powder together first) salt and desiccated coconut. Mix until well combined. Pour the mixture evenly into each tin. Bake for 20 - 25 or until baked In a small bowl, whisk together the room temperature egg whites with 1/4 cup of the milk until combined. Set aside. In a large bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes, on medium speed. Scrape down the sides of the bowl as needed. Slowly add in dry ingredients and mix until combined 1 teaspoon almond extract (or coconut) 1 cup shredded coconut 4 egg whites, well beaten Cake Directions: Pre-heat oven to 350 degrees. Spray 2 - 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually Prepare filling while cake cools. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Cut each cake layer in half to make four layers total. Place one layer on a cake plate and spread ¼ of the filling (about ½ cup) over it. Repeat with additional layers, putting the last ¼ of the filling on the very top

In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the coconut milk and whole milk. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble. Continue to cook for another 2 minutes, stirring frequently. Meanwhile, whisk the egg yolks in a separate bowl Preheat oven to 350 degree F. Grease a glass 9 x 13 baking dish with baking spray and set aside. In a large mixing bowl, beat a white cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes longer on medium speed until well blended, scraping down the sides of the bowl as necessary

Preheat oven to 350 degrees. Butter and flour two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes) In a small bowl, whisk together the egg whites, 1/2 cup of the coconut milk, and coconut flavoring. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt In a large mixing bowl, break whole eggs. Stir sugar into eggs and combine well. Add desiccated coconut, whipping cream, baking powder, and vanilla extract to the batter and combine. Pour some flour to the mixture and whisk in until combined. Add more flour in stages and combine each time until all the flour has been mixed into the cake batter Signature Coconut Supreme Cake Mix. Write a review. Perfectly moist cake mix. Made with coconut and other natural flavors. Great for sheet cakes, layer cakes, cupcakes, and more. Try topping Coconut Supreme cake with Duncan Hines® Vanilla Frosting and shredded coconut Grease an 8×8-inch pan. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside. In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined The base is a genius mixture of white cake mix, butter, egg, and coconut instant pudding (the dry kind). This will make a wonderfully light and buttery coconut shortbread that will hold in all that fantastic coconut filling. The faux-cheesecake filling needs cream cheese, butter, powdered sugar, eggs, and coconut

Instructions: The night before making the cake, combine sugar, sour cream and coconut. Cover and refrigerate overnight. The next day, prepare the cake mix according to package directions for two 8 or 9-inch round cake pans. Let cool completely. Split each layer into two for a total of 4 cake layers Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool. Pour pudding mixture into cooled pie shell. Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight

The classic flavor of the fan-favorite coconut cream pie is transformed into one of the best poke cake recipes you'll ever come across. Better-Than-Sex Coconut Cream Pie Poke Cake is wonderfully moist and sweet. Three types of coconut ingredients are mixed together to create a tropical treat that will make you think you're relaxing on a beach somewhere. This recipe is so easy to make, thanks. Cover cooled crust tightly and refrigerate until ready to fill. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil Pour cake batter into Silicone Bundt Cake mould. Pipe coconut filling on top of chocolate bundt batter. Reduce baking temp to 180 C / 356°F and bake for 45 min or until skewer inserted in the middle of the cake comes out clean. Cool the chocolate sponges on Cooling rack. Then cool in fridge before glazing STEP TWO: Add 1 cup of shredded coconut to the cake batter then stir together. STEP THREE: Bake the boxed cake mix in a 9×13 pan according to box directions. STEP FOUR: Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart

Coconut Custard Recipe (from scratch) Sugar Geek Sho

In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined. Spray a half sheet pan (13x18x1) with nonstick cooking spray and spread batter in pan in an even layer. Bake for 15-20 minutes, or until the center of the cake is set. Remove from oven and let cool. Use a fork and poke holes over the entire cake A poke cake is a sheet-style cake baked in a 9×13 baking pan that you literally poke holes into after it's baked and then pour a filling on top to fill the holes. In this recipe I use a fork to poke the holes because the filling/glaze is thin enough that the small holes of a fork will work perfectly without creating mushy bits Lemon cake filling is a one-pan recipe. The ingredients are basic: You'll mix the dry ingredients in the pan, blend in the egg yolks, whisk in the water and cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the butter and lemon juice, adding a bit of lemon zest, too, and you're done 4 cups fresh broccoli florets, cut into small pieces. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender Double choc & coconut traybake. 5 ratings. 4.0 out of 5 star rating. Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate. 1 hr and 10 mins. Artboard Copy 6

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