Re: Do you like coconut??
14 Karat Cake
Yield: 1
Ingredients
2 c flour
2 ts baking powder
1 1/2 ts baking soda
1 1/2 ts salt
2 ts cinnamon
1 c brown sugar
4 eggs
1 1/2 c oil
1 c sugar
2 c carrots; grated
1 cn crushed pineapple; (8 oz.)
-drained
1 1/2 c nuts; chopped
1 cn coconut; (3 1/2 oz.)
-optional
ORANGE CREAM CHEESE FROSTING
1/2 c butter
8 oz cream cheese
1 ts vanilla
1 lb powdered sugar
1 ts orange juice; optional
1 ts orange rind; optional
1 combine flour; baking
-powder,
1 baking soda; and salt. add
-remaining
1 ingredients; including
-coconut, if
1 desired grease and flour
-three 8-in; ch
1 pans bake at 350 degrees for
- 35-40
1 minutes cool thoroughly
-before fros; ting.
Instructions
ORANGE CREAM CHEESE FROSTING:
Cream butter, cream cheese, vanilla and powdered sugar together and spread
on cake.
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Coconut Angel Food Cake
Yield: 1
CAKE
3/4 c cake flour; (not -self-rising)
8 lg egg whites
1/2 ts salt
1/2 ts cream of tartar
1 c superfine sugar
1/2 ts vanilla
1/2 ts almond extract
1/2 c shredded unsweetened
-coconut; (available at
1 ; natural foods
1 ; stores)
FROSTING
1 1/4 c sugar
2 lg egg whites
1 ts freshly grated orange zest
1/4 c strained fresh orange juice
1 tb light corn syrup
1 c shredded unsweetened
-coconut; (available at
1 ; natural foods
1 ; stores), toasted
Instructions
Make the cake:
Onto a sheet of wax paper sift the flour 3 times. In a large bowl with an
electric mixer beat the egg whites with the salt until they are frothy,
add the cream of tartar, and beat the whites until they hold soft peaks.
Beat in 1/2 cup of the sugar, a little at a time, add the vanilla and the
almond extract, and beat the whites until they hold stiff peaks. Fold in
the remaining 1/2 cup sugar, a little at a time, sift the flour over the
whites in 4 batches, folding it in gently after each addition, and fold in
the coconut. Spoon the batter into a tube pan, 9 inches across the top
and 3 1/2 inches deep, and bake the cake in the middle of a preheated
275F. oven for 1 1/2 hours. Hang the cake in the pan upside down on the
neck of a bottle and let it cool for 1 1/2 to 2 hours, or until it is
cooled completely. Release the cake from the side of the pan and from the
center tube with a sharp knife, turn it out onto a rack, and invert it
onto a cake plate.
Make the frosting:
In a metal bowl whisk together the sugar, the egg whites, the zest, the
orange juice, the corn syrup, and pinch of salt, set the bowl over a
saucepan of simmering water, and cook the mixture, whisking until it
registers 140F. on a candy thermometer. Remove the pan from the heat and
whisk the mixture over the hot water for 3 minutes. Remove the bowl from
the pan and with an electric mixer beat the frosting at high speed for 7
to 10 minutes, or until it is cool and hold stiff peaks.
Spread the top and sides (including the center) of the cake with the
frosting and coat the outside with the toasted coconut.
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Italian Fruit Cake
1 pint pecans
1 can Eagle Brand sweetened condensed milk - does not
have to be this brand
1 1/4 cups Angel flake coconut - any shredded coconut will work
1/2 pound chopped dates
3 ounces candied cherries*
3 ounces candied pineapple*
* Fruit mix can be used in place of the cherries and pineapple.
Fruit and nuts are to be chopped thoroughly.
Mix all ingredients well. Pack in loaf pan lined with foil. Bake at 250 degrees F for 2 hours with a pan of water underneath.
Cool thoroughly before removing cake and foil from pan.
Keep wrapped in foil and in refrigerator. Over a period of time, this fruit cake will turn into candy! Must be kept refrigerated after baking. Will last several months stored in the refrigerator.
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Better Then Sex Cake
1 Yellow Cake Mix
1 small Instant Vanilla Pudding -8oz
1 pineapple or large can - crushed
(Do not drain pineapple)
1 cup Sugar
½ cup chopped walnuts or
½ cup chopped pecans (for top)
1 large Cool Whip
1 cup shredded coconut
Bake yellow cake according to directions in a 9x12 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut. Simmer 5 minutes.
Using wooden spoon handle, poke holes in warm cake. Evenly cool.
Spread whipped topping evenly over cake and sprinkle with nuts.
Chill for at least 2 hours before serving.
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Texas Tornado Cake
2 cups sugar
2 cups flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
16 oz. crushed pineapple
Icing
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 tsp. vanilla
Place sugar, flour, eggs, baking soda, vanilla and crushed pineapple cake in a bowl and mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350 F. 35-40 minutes.
In a pot, combine butter, sugar and evaporated milk and cook until a little thickened. Remove from heat and add coconut, nuts and vanilla. Pour over hot cake.
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BETTER-THAN-SEX CAKE
1 box (18.25 oz.) yellow cake mix, plus ingredients to prepare
1 can (20 oz.) crushed pineapple
1 1/3 c. sugar
1 box (3.4 oz.) French vanilla pudding, plus ingredients to prepare
1 1/2 c. heavy cream
1 c. flaked, sweetened toasted coconut
Preheat oven to 350* F. Prepare cake mix as directed using a greased 13 X 9-inch pan and bake 30 to 35 minutes. While cake is baking, combine pineapple and 1 c. sugar in saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
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MOUNDS BROWNIE CAKE
CAKE:
2 pkgs. (21 oz. each) brownie mix
1 c. mini chocolate chips
FILLING:
½ c. butter
2 c. confectioners? sugar
1 T. milk
½ t. coconut extract
1 c. sweetened flaked coconut
Chocolate frosting
Mounds candy bars, optional, for garnish
Prepare brownie mix, adding only ½ c. mini chips; bake at 350* F. about 50 minutes in 2 9-inch pans. Cool 10 minutes in pans before removing. Beat butter until fluffy. Gradually beat in sugar, milk and extract. Stir in coconut and remaining chips.
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Dump Cake
1 can cherry pie filling, or any flavor
1 can crushed pineapple, drained
1 box vanilla cake mix, or any flavor
1-1/4 cups margarine or butter
1/2 cup walnuts
1/2 cup coconut
Spread the pie filling in a 9x13-inch glass pan. Scatter pineapple over fruit mixture.
Sprinkle the dry cake mix in a layer over the filling. Drop slices of margarine or butter over the cake mix. Scatter nuts, then coconut on top. DO NOT STIR. Bake at 300 F for 30 to 40 minutes. Serve plain or with whipped cream or ice cream.
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Chinese Wedding Cake
1 yellow cake, baked in a 9 x 13 pan
1 (6ounce) box vanilla instant pudding mix
2 cups milk
8 ounces cream cheese
8-1/4 ounces crushed pineapple, drained (use amount desired, more or less to your tastes)
1 (9 ounce) container Cool Whip
14 ounces angel flake coconut (use amount you desire)
12 maraschino cherries
After you have baked your cake in a 9x13 pan, allow it to cool.
Then take a large bowl and combine your milk, pudding mix, and cream cheese.
Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
After the pudding mix has thickened, spread it over the baked cake.
Then take your drained pineapple, and spread it over the pudding mixture.
Next you will take your cool whip and spread it evenly over the pineapple.
To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
Cover your cake, and place it in the refrigerator over night.
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Pina Colada Jar Cakes
1 (20 ounce) can unsweetened crushed pineapple
1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut
Preheat oven to 325 degrees F.
Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.
Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Purée drained pineapple in a food processor. Measure out 1 1/2 cups purée, adding a little juice if necessary to make 1 1/2 cups. Set purée aside. Discard remaining juice or reserve for another use.
With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple purée and rum and set aside.
Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.
About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
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