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Radiant Orchid Blog hop – Coconut Cheesecake Cake

April 16, 2014 by Kaylynn Zoe 10 Comments

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Pantone’s color of the year is Radiant Orchid, so what better way to celebrate APRIL and SPRING than a Radiant Orchid blog hop??

Hollyhocks and Honeybees– Out of the box Easter Baskets
The Benson Street– I love reading Bookmark
Maybe I Will– 3 word Mantra
She’s Crafty– Butterfly Wreath
Flats to Flip Flops– Accessorizing with Radiant Orchid
Among the Youngs-Radiant Orchid Iced cake
Free Time Frolics– Be radiant gift card holder
Crafted Sparrow– Radiant Orchid clay Earrings
Orchid13
It’s no secret that I LOVE cheesecake – have you missed my cheesecake obsession? Check it out here or here or here or here or here! YES, it’s safe to say that I LOVE CHEESECAKE.

Orchid1
So for my Mom’s birthday she requested a coconut cake (HEIDI BAKES is where I found the recipe that I love). No, I’m not the biggest fan of coconut, but it wasn’t my birthday, so I humored her.

Orchid3
I even made the frosting her favorite color – or close to it – and added some fresh flowers.

Orchid4
And OF COURSE there’s Cheesecake inside. Please.

Orchid11
Orchid12
Cake adapted from HEIDI BAKES – she is amazing!!!

 

Print Recipe

Radiant Orchid Blog hop - Coconut Cheesecake Cake

Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Author: Kaylynn

Ingredients

Cake:

  • 2 boxes white cake mix
  • 2 c. flour
  • 2 c. sugar
  • 1 1/2 tsp salt
  • 8 egg whites
  • 2 2/3 c. coconut milk
  • 4 TB vegetable oil
  • 2 c. greek yogurt
  • 2 tsp vanilla
  • 1 tsp coconut extract
  • 1-2 c. shredded coconut

Cheesecake:

  • 20 oz cream cheese room temperature
  • 3/4 C sugar
  • 1/2 TB vanilla extract
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1/2 C sour cream
  • 1 - 2 TB coconut extract

Frosting:

  • Pastry Pride
  • red food coloring
  • blue food coloring to make radiant orchid

Instructions

Cake:

  • Mix all dry ingredients together in a very large bowl.
  • Add the rest of the ingredients and beat on a low speed for 2 minutes.
  • Bake at 350 for 45-50 minutes.

Cheesecake:

  • Preheat oven to 325 degrees.
  • Set water to boil.
  • Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  • Gradually add sugar, beating until fluffy.
  • Beat in vanilla extract and salt.
  • Beat in eggs, one at a time, scraping down side of bowl after each addition.
  • Beat in sour cream.
  • Cut parchment paper in a circle and line the bottom of the cheesecake pan.
  • Wrap bottom half of pan in foil – Do this TIGHT – no one wants water in their cheesecake!
  • Pour in filling.
  • Place in a roasting pan.
  • Pour in boiling water to come halfway up side of springform.
  • Bake until just set in center, about 45 minutes.
  • Remove pan from water; let cool 20 minutes.
  • Run a paring knife around edge; let cool completely.
  • Remove outer ring of cheesecake pan, but leave metal bottom.
  • Wrap in plastic wrap and freeze.

Frosting:

  • Whip pastry pride.
  • Add blue and red food coloring until desired color is achieved.

Assembly:

  • Place one layer of cake on cake stand.
  • Frost top with a thin layer of frosting.
  • Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.
  • Place cheesecake layer on top of the cake.
  • Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting. Refrigerate until ready to serve.

 

 

 

Filed Under: Blog Hop, Dessert, Recipes Tagged With: cheesecake, radiant orchid

Comments

  1. Heidi says

    April 16, 2014 at 9:16 AM

    Your cake looks delicious! I also love cheesecake. I have never combined my layer cakes with a cheesecake and I’m not sure why. I’ve eaten such combinations at Juniors Cheesecakes and Cheesecake Factory and loved it. Although I do love coconut, I rarely bake with it because nobody in my family likes it. Tragedy.

    Thanks for the link to your blog. I will be checking back!

    Reply
  2. Ashley says

    April 16, 2014 at 3:38 PM

    Pretty and yummy!
    Ash:)

    Reply
  3. Steph @ Crafting in the Rain says

    April 19, 2014 at 8:41 AM

    Love the flower–so cool!

    Reply
  4. Bee Gianni says

    January 9, 2016 at 2:36 PM

    I tried to become a follower via email only to learn you no longer accept subscriptions with email. How can I follow you.

    Reply

Trackbacks

  1. Simple Clay Earrings says:
    April 16, 2014 at 2:00 AM

    […] Will Butterfly Wreath | She’s Crafty Accessorizing with Radiant Orchid | Flats to Flip Flops Radiant Orchid Iced Cake | Among the Youngs Be Radiant Gift Card Holder | Free Time Frolics Simple Clay Earrings | The Crafted […]

    Reply
  2. Radiant Orchid Bookmark Printable - The Benson Street says:
    April 16, 2014 at 6:50 AM

    […] Mantra She’s Crafty- Butterfly Wreath Flats to Flip Flops- Accessorizing with Radiant Orchid Among the Youngs-Radiant Orchid Iced cake Free Time Frolics- Be radiant gift card holder Crafted Sparrow- Radiant […]

    Reply
  3. Accessorizing with Radiant Orchid {Blog Hop} - Flats to Flip Flips says:
    April 16, 2014 at 7:45 AM

    […] She’s Crafty- Butterfly Wreath Flats to Flip Flops- Accessorizing with Radiant Orchid Among the Youngs-Radiant Orchid Iced cake Free Time Frolics- Be radiant gift card holder Crafted Sparrow- Radiant […]

    Reply
  4. Coconut Cupcakes - Among the Young says:
    July 13, 2014 at 12:57 PM

    […] recipe is from Heidi Bakes and she’s amazing guys. I’ve used is HERE and it’s […]

    Reply
  5. Mother’s Day Gift Card Printable + {Be Radiant} Blog hop says:
    March 8, 2015 at 1:47 PM

    […] Mantra She’s Crafty- Butterfly Wreath Flats to Flip Flops- Accessorizing with Radiant Orchid Among the Youngs-Radiant Orchid Iced cake Free Time Frolics- Be radiant gift card holder Crafted Sparrow- Radiant […]

    Reply
  6. Vodka Pie Crust Recipe | Utah lifestyle | Among the Young says:
    November 17, 2021 at 9:08 PM

    […] recipe dozens of times and I can promise you it works splendidly with my Apple pie, Pecan Pie, and Coconut Cream pie. But really – any pie filling will […]

    Reply

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About me:

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Kaylynn is an avid treat-eater who is believes the world would be a kinder place if we all ate more desserts.

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