[Kitchen Witch]

Here's a few coconut recipes for those that may like coconut. I bake them - but I don't eat them - I break out with hives from coconut!

COCONUT CREAM CAKE

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

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COCONUT POKE CAKE

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

DIRECTIONS:
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

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COCONUT SOUR CREAM CAKE

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 3/4 cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

DIRECTIONS:
Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
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.
Refrigerate from 1 to 3 days before serving.

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CREAM OF COCONUT CAKE
1 (18.25 ounce) package white cake mix
3 eggs
1/4 cup vegetable oil
1 cup cream of coconut
1 (8 ounce) container sour cream
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners' sugar
2 tablespoons flaked coconut

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

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Mounds Cake Recipe with Chocolate and Coconut

INGREDIENTS:
1 box Devil's food or chocolate fudge cake mix
3/4 cup granulated sugar
24 large marshmallows
1 cup milk
14 ounces frozen coconut
.
Icing:
1 stick butter
6 tablespoons milk
3 1/2 tablespoons cocoa
1 tsp. vanilla
1/2 cup chopped pecans
1 box powdered sugar
PREPARATION:
Prepare cake mix as directed in 9x13 pan. Mix sugar, marshmallows and milk and heat until marshmallows are melted. Stir often. Add coconut, spreading over warm cake. Cool cake, then ice. Mix butter, milk and cocoa and bring to a boil.
Add powdered sugar then add vanilla and nutmeats.
24 servings.

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Coconut Cake

INGREDIENTS:
2/3 cup shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup sugar
1/2 teaspoon nutmeg
1/4 cup half and half

PREPARATION:
In a large mixing bowl, cream shortening and brown sugar together until light and fluffy. Beat in eggs and vanilla. Combine flour, salt, 1 teaspoon cinnamon, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients; beat well after each addition.
Spoon coconut cake batter into greased and floured 13x9x2-inch baking pan.
Combine coconut, 1 cup sugar, 1 teaspoon cinnamon, nutmeg, and half-and-half. Spoon over cake batter. Bake cake at 350° for 35 minutes, or until coconut cake is done.

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Angel Coconut Cake
This coconut cake is made in a tube pan.

INGREDIENTS:
1 cup shortening
2 cups sugar
1 teaspoon vanilla extract
6 eggs
2 cups flour
1 teaspoon salt
1 can (3 1/2 ounces) coconut

PREPARATION:
Cream shortening and sugar; add eggs, beating well after each addition. Beat in vanilla. Combine flour and salt; stir into creamed mixture. Fold in flaked coconut. Pour batter into a greased and floured 10-inch tube pan. Frost as desired.

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Ambrosia Cake
An ambrosia cake recipe with coconut and mandarin oranges.

INGREDIENTS:
1/4 cup vegetable oil
2 egg yolks
6 tablespoons water
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup plus 2 tablespoons sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
4 egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Whipped topping or sweetened whipped cream
1 small can Mandarin orange slices, drained
flaked coconut

PREPARATION:
In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer.
In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350° for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut.

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Fresh Coconut Cake
1 fresh coconut 2 cups sugar
coconut milk 1 tsp. vanilla
3 cups sifted cake flour 4 egg yolks
1 tbsp. baking powder 4 egg whites
1 cup butter
No Cook Frosting

Use an ice pick to punch out eyes of coconut shell. Drain out milk. Strain the milk into a measuring cup. Add milk to equal one cup liquid [if desired, although not recommended, 1 cup canned coconut milk may be substituted]. Set aside. Grease and lightly flour three 9-by-l.5-inch round baking pans. Stir together sifted cake flour and baking powder. In a mixing bowl, beat butter on medium speed of electric mixer about 30 seconds. Add sugar and vanilla. Beat until well combined. Add egg yolks one at a time, beating one minute after addition. Add dry ingredients alternately with coconut milk to sugar mixture, beating on low speed until combined. Thoroughly wash beaters. In small bowl, beat the 4 egg whites on medium speed of electric mixer until stiff peaks form. Fold into cake batter. Turn into prepared pans. Bake in 350-degree oven 30 to 35 minutes or until cake springs back at touch. Cool 10 minutes on wire racks. Remove from pans and cool completely.
Remove coconut meat from shell. Cut off brown skin and discard. Shred enough coconut to make 1 cup [or use one cup packaged coconut]. Set aside.
In small mixing bowl, whip cream until stiff peaks form. Place one cake layer on cake plate. Spread with half the whipped cream. Add second layer. Spread with remaining whipped cream. Add third layer, topside up.
Meanwhile, prepare No Cook Frosting. Spread over tops and sides of cake. Sprinkle with shredded coconut. Cover and refrigerate the cake until one hour prior to serving.

No Cook Frosting
In a small mixing bowl. beat the 2 egg whites and 1 tsp. vanilla at medium speed on electric mixer. Beat about 1 minute until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Gradually add 3/4 cup of light corn syrup, beating on high speed to make stiff peaks.

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Sweet Squares Made From Fresh Coconut Cooked in Milk

Butter an 8" round cake or pie pan; set aside.

Cook together over medium heat:
1 1/2 cups sugar
1/2 cup whole milk*

Simmer, stirring constantly, until the mixture makes a single thread when pinched between 2 fingers - about 226 degrees on a candy thermometer.

Then add:
2 cups shredded, unsweetened coconut (preferably fresh)*
1 1/2 teaspoons cadamom powder
pinch saffron-colored powder (opt. just for color)

Simmer over low heat, stirring constantly, for 5 minutes. Press the mixture into the buttered pan not quite to the edges and about 3/4" thick; let cool. Cut into 1 1/2" diamonds.

*A lower-fat milk can also be used, but the resulting mixture will be more crumbly. Fresh coconut is much better than dried in this recipe, but either form is acceptable.

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Moroccan Coconut Fudge Cakes Recipe
Makes 1 ½ pounds

2 cups moist grated unsweetened coconut
3/4 cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind, grated


Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
Stir in the butter and lemon rind and allow to cool to room temperature.
Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

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TROPICAL ISLE BANANA CAKE

3/4 c. vegetable shortening
1 1/2 c. white sugar
2 eggs
1 c. mashed ripe banana
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 1/2 tsp. Watkins banana flavor
1 tsp. Watkins vanilla extract
1/2 c. chopped pecans
3/4 c. flaked coconut
Butter
Pecan Filling (recipe follows)
Frosting (recipe follows)

Cream together the shortening and sugar in a mixing bowl until light and fluffy with electric mixer at medium speed. Add eggs, beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking powder, baking soda and salt.

Combine the buttermilk, banana flavor and vanilla extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat 2 minutes. Stir in pecans. Turn into 2 greased and floured 9-inch round cake pans. Divide and sprinkle coconut over each layer. Bake at 375 degrees for 25 to 30 minutes or until cakes test done. Cool in pans on rack for 10 minutes.

Remove from pans and cool completely. Prepare Butter Pecan Filling. Place first layer, coconut side down, on service plate and spread with filling. Top with second layer, coconut side up. Prepare frosting and frost around sides and about 1 inch around top edge, leaving center unfrosted. Makes 12 servings

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BUTTER PECAN FILLING:

1/2 c. white sugar
1/2 c. half & half
2 tbsp. all-purpose flour
2 tbsp. Butter
1/2 c. chopped pecans
1 tsp. butter pecan flavor

In a heavy 2-quart saucepan, combine sugar, half & half, flour and butter. Cook over medium heat, stirring constantly, until thickened. Stir in pecans and butter pecan flavor. Cool.

FROSTING:

1/4 c. vegetable shortening
1/4 c. butter
1/2 tsp. coconut flavor
1/2 tsp. vanilla extract
2 c. sifted powdered sugar
1-2 tbsp. Milk

With electric mixer at medium speed, cream together shortening, butter, coconut flavor, and vanilla extract. Gradually add powdered sugar and enough milk to achieve a light and fluffy frosting.

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