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Top Coconut Dessert Recipes

Updated on June 28, 2016

Coconut Cream Dreamboat Dessert

34 mins to make, serves 15

Ingredients

Vegetarian

Baking & Spices

  • 12 oz Cool whip
  • 1/4 cup Granulated sugar

Nuts & Seeds

  • 1 cup Coconut flakes, sweetened

Snacks

  • 36 Golden oreo cookies

Dairy

  • 6 tbsp Butter
  • 2 tbsp Milk
  • 1 {8 oz} pkg. Philadelphia cream cheese
  • 3 1/4 cups Whole milk

Desserts

  • 2 {3.4 oz.} pkgs Coconut cream instant pudding

INSTRUCTIONS

  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9x13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.
  5. In another medium bowl, combine the 3 & ¼ cups milk with both of the pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer.
  6. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top.
  7. Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it.
  8. Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.

Buttery Coconut Bars

1 hr to make

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 1 1/4 cup Brown sugar, packed
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 3 tsp Vanilla extract

Nuts & Seeds

  • 4 cups Coconut, flaked

Dairy

  • 1 1/4 cup Butter
  • 1 can Condensed milk, sweetened

Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
  2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
  3. In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

Buttery Coconut Bars
Buttery Coconut Bars

The Easiest Coconut Macaroons

20 mins to make, serves 15

Ingredients

Vegetarian

Baking & Spices

  • 1 tsp Almond extract
  • 1 Chocolate
  • 2/3 cup Flour
  • 2 tsp Vanilla extract

Nuts & Seeds

  • 5 1/2 cups Coconut

Dairy

  • 1 (14 oz) can Condensed milk, sweetened

Instructions

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
  2. In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.
  3. Drop rounded, heaping Tablespoonfuls of the sticky mixture onto the cookie sheets about 1-2" apart. Bake for approx. 12-15 minutes or until golden and lightly toasted. Cool completely.
  4. *if you'd like, dip the bottoms in the melted chocolate and allow to set before serving.

Coconut Macaroons
Coconut Macaroons

Coconut Cream Poke Cake

Serves 12

Ingredients

Vegetarian

Baking & Spices

  • 1 (8oz) tub Cool whip, light
  • 1 box White cake mix

Nuts & Seeds

  • 2 cups Coconut flakes
  • 1 (15oz) can Cream of coconut

INSTRUCTIONS

  1. Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes.
  2. Allow cake to cool to room temperature.
  3. Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes.
  4. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently.
  5. Allow the toasted coconut to cool.
  6. Using a fork, poke holes all over the top of the cooled cake.
  7. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
  8. Whisk the mixture well and then pour it all over the cake and into the holes.
  9. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
  10. Frost the cake with cool whip and sprinkle the top with the toasted coconut.
  11. Cut and serve. Keep leftovers refrigerated.

Coconut Cream Poke Cake
Coconut Cream Poke Cake

Coconut Cake with Raspberry Buttercream Filling

30 mins to cook, makes 8

Ingredients

Vegetarian

Produce

  • 12 oz Raspberry, fresh

Refrigerated

  • 1 Eggland's best egg plus, large

Canned Goods

  • 3/4 cup Coconut cream

Condiments

  • 1 (7-ounce) jar Marshmallow creme

Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/4 cups Cake flour
  • 7/8 tsp Kosher salt
  • 1 pinch Kosher salt
  • 5 1/2 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1 1/4 cups White sugar, granulated

Nuts & Seeds

  • 2 cups Coconut, lightly toasted
  • 2 tsp Coconut extract

Dairy

  • 12 softened and cut into pieces 12 tablespoons (1 1/2 sticks) unsalted butter, unsalted
  • 28 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 1/4 cup Milk

DIRECTIONS:

  1. To make the cake: Preheat the oven to 325 degrees F. Cut out two 8-inch or 9-inch round pieces of parchment paper and place them in the bottom of two 8-inch or 9-inch round cake pans. Butter the sides of the pans and dust with flour, shaking out the excess.
  2. In a glass measuring cup, add the eggs, coconut cream, milk, vanilla and coconut extract. Whisk until combined.
  3. In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt. Mix on low speed to combine. Add butter, one piece at a time, and beat until butter pieces are no larger than small peas, about 2 minutes. Slowly add half of the liquid mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add remaining liquid. Scrape down the sides of the bowl with a rubber spatula and beat until combined, about 30 seconds.
  4. Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto a rack to cool completely.
  5. To make the raspberry buttercream filling: Puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. Add butter to the clean bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds. Add the powdered sugar and salt and mix until light and fluffy, about 4 minutes. Add raspberry puree, a tablespoon at a time, until desired color and flavor is reached. Beat on high for about 30 seconds to lighten the filling.
  6. To make the coconut marshmallow buttercream frosting: Add the butter to the clean bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and mix until light and fluffy, about 4 minutes. Add marshmallow creme, heavy cream, coconut extract and salt; beat for an additional minute.
  7. To assemble the cake: Place one of the cake layers on a cake board or serving platter. Spread the raspberry buttercream filling over the top of the cake. Place the final cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Top the cake or serve with fresh raspberries.

Coconut Cake with Raspberry Buttercream Filling
Coconut Cake with Raspberry Buttercream Filling

Strawberry Coconut Cream Cake with Coconut Cream Cheese Frosting

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Canned Goods

  • 3/4 cup Coconut milk, canned

Baking & Spices

  • 1 box Pillsbury supreme strawberry cake mix, Moist
  • 4 cups Powdered sugar

Nuts & Seeds

  • 1 tsp Coconut extract

Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

Liquids

  • 1/2 cup Water

Instructions

  1. Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
  2. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  3. TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.

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