Do you like coconut??

[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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[annparris]

My all-time favorite cake is a yellow cake with fluffy white frosting and coconut. I cannot wait to try these recipes. Thanks so much!

[Kitchen Witch]

You're very welcomed - Enjoy!!

KW

[horselover]

I can sympathize with the hives KW I do too. Everyone tells me they never heard of such a thing. When I was a teenager my aunt tried to kill me , she made a pie and I asked did it have coconut in it,and thinking I just didn't think I liked coconut she was going to prove me wrong she said no that's just the oatmeal in it. So I ate a piece and she said have another piece, so I did and 2 hrs. later I was in the hospital. When I got a little older I decided to make this guy I liked a fresh coconut cake for his birthday and I discovered if you are allergic to coconut don't grate it and let the milk get in your skin. When my husband and I married I found out my father in law's favorite cake was coconut so I made them for him quite often always using canned or frozen coconut and wearing rubber gloves when I put it on !

[Kitchen Witch]

So true!!! And I am even more allergic to Chinese food eaten out - I have to make it myself! Cripe - I look like a monster (not to mention pain and suffering) from that as well. And like you said - no one would understand unless they have gone through it - and I hope no one ever has to!! It is painful!!

KW

[Kitchen Witch]

COCONUT DELIGHT
Serves 12

9 whole graham crackers -- crumbed
3 tablespoons coconut flakes
2 packages fat-free vanilla pudding -- instant
3 cups skim milk
1 teaspoon coconut extract
1 cup fat free whipped topping

Mix graham cracker crumbs and coconut; pour 3/4 of them into sprayed 9x13
inch pan. In a bowl mix pudding mix, milk, coconut extract; whip to thicken. Fold in thawed Cool Whip. Spoon over crumb crust; sprinkle with remaining crumbs.
Cover and refrigerate.

[MariaO]

As far as allergies, I must have them all! I have gluten-intolerance (or celiac disease).
Can not use wheat, rye, barley or oats or any product derived from it or contaminated with it! I am so grateful for the from scratch recipes. I have developed a very good
fiber-rich gluten-free breadflour and a wonderful glutenfree cakeflour, which I make by the "bucketful". (would love some cake-mix recipes, esp. white and yellow) and I am sooo very grateful for the from scratch recipes!
Does anybody have a "old-fruit" cake recipe? It uses aging bottled fruit. Thank you so very much!!!!!
MariaO.

[Kitchen Witch]

Maria - Welcoem to the site! And I am glad you can use some of our recipes.

We have plenty of homemade cake recipes on site - please check our search in the recipe exchange - where it says SEARCH THIS FORUM, just type in cake mixes - I've posted many - and I have many more if you need them.

There are others on this site with the same problem - would you please be so kind as to share your bread and cake flour recipes with us?

Give a holler if you need any special homemade recipes - in our house it's all homemade - even if a recipe calls for a cake mix - it's from my homemade mix.

Once again - Welcome aboard!

KW

[graciegreyson]

Hi friends!!!!
I am newbie to this forum,
Hope it's a share information tools.
Thanks!

[Kitchen Witch]

RECIPES ARE SPLIT TO CLOSE THREAD DUE TO SPAMMERS -

Coconut Layer Cake Cake

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1cup milk or evaporated milk
1 teaspoon vanilla extract

Filling
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

Frosting
3 egg whites
11/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus
1/8 teaspoon cream of tartar

Garnish sweetened, shredded coconut Preheat oven to 350° F. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. Make the cake In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

Make the filling In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat. Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut. Makes 1 three-layer 9-inch cake.

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Self Frosting Pineapple-Coconut Cake
How about a cake that frosts itself!

1 can crushed pineapple in syrup (8 3/4 oz can)
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour (sifted all purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut (flaked)
1/3 cup brown sugar
1/3 cup walnuts
3 tablespoon margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream.

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Mounds Chocolate and Coconut Cake

1 (18 1/2 ounce) box chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk
large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared fudge frosting

Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely. Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut. Let coconut mixture cool completely before assembling cake. Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate. 10 Servings

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Coconut Cake with Fluffy Icing Recipe

INGREDIENTS

FILLING
3/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons cornstarch
1 1/2 cups sugar
8 egg yolks
8 tablespoons (1 stick) butter, cut into 8 pieces
Grated zest of 2 lemons
Pinch of salt

CAKE
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
16 tablespoons (2 sticks) butter, softened
4 eggs, at room temperature, separated
1 teaspoon vanilla
1 cup well-stirred canned unsweetened coconut milk

FROSTING
1 1/2 cups sugar
2 egg whites, at room temperature
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (17-ounce) bag shredded sweetened coconut (2 2/3 cups)


In a heavy-bottomed medium saucepan, combine lemon juice and 1/2 cup water. Add cornstarch, and whisk to dissolve. Add sugar, egg yolks, butter, lemon zest and salt. Cook over medium heat, whisking constantly, until mixture comes to a simmer. Reduce heat to low and whisk 1 minute. Strain through a coarse sieve into a medium bowl. Let cool to room temperature, press a piece of plastic wrap directly on surface, and refrigerate until very cold. (Filling may be prepared up to 2 days ahead and refrigerated.)

Position a rack in center of oven and preheat oven to 350°. Lightly butter and flour three 9-inch round cake pans; tap out excess flour. Line bottoms of pans with parchment paper.

In a medium bowl, sift together flour, baking powder and salt. In a large bowl, cream sugar and butter with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then vanilla. On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk, beginning and ending with flour, and beat until smooth, scraping bowl often with a rubber spatula. In a medium bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks. Whisk 1/4 of the whites into batter, and then fold in remainder. Spread evenly in pans.

Bake 25 to 30 minutes, until a toothpick inserted in centers comes out clean. Be sure pans don't touch each other and that they clear sides of oven by 2 inches.

Let cakes cool in pans on wire racks 10 minutes. Invert onto racks and unmold, removing parchment paper. Turn right sides up and cool completely.

In the bottom of a double boiler, simmer water. In the top of a double boiler, combine sugar, egg whites, corn syrup, cream of tartar and 1/3 cup water. Place over simmering water. Beat on high speed with a handheld electric mixer until icing forms soft peaks, about 2 minutes. Remove from heat and beat in vanilla. Continue beating 5 minutes, or just until stiff peaks form.

Place one layer upside down on a serving plate. Spread with half of lemon filling. Place another layer on top, right side up. Spread with remaining half of lemon filling. Add the final layer right side up. Spread icing over top and then sides of cake. Press handfuls of coconut all over icing. (Cake tastes best the day it is made.)

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Coconut Cake

Coconut filling:
About 3 3/4 pounds fresh coconuts, or enough to yield 4 cups plus
2 tablespoons minced coconut meat, in all [be sure to reserve
coconut milk to make the glaze]
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 pound [2 sticks] unsalted butter
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract

Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1/2 pound [2 sticks] plus 4 tablespoons unsalted butter, softened and
cut into chunks
1 cup evaporated milk
1 tablespoon vanilla extract

Coconut-milk glaze:
1 1/2 cups reserved strained coconut milk [or a mixture of coconut
milk and water]
1/3 cup sugar
1 teaspoon vanilla extract

Frosting:
2 [3-ounce] packages cream cheese, softened
1/4 pound [1 stick] unsalted butter, very soft
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon evaporated milk
1 [1-pound] box powdered sugar, [in all four cups]

For the filling:
Drain the milk from the coconuts by carefully making a hole in each
of the three eyes of the coconuts with a clean, new, and large nail,
an icepick, or a sharp, very sturdy knife point. Strain the milk
through cheesecloth or through a fine mesh strainer lined with a
paper towel and measure out 1 1/2 cups; if necessary make up the
balance with water. Refrigerate until ready to use.

Break coconuts into small pieces with a hammer. Peel the pieces and
remove the brown inner skin attached to the white coconut meat. Rinse
and drain coconut meat well, then process it in batches in a food
processor until minced. You will need 4 cups minced coconut for the
filling, plus 2 tablespoons to garnish the top of the cake. Set aside.
[use leftover coconut as a snack or in another recipe.]

In a heavy 5 1/2 quart saucepan or large Dutch oven, heat together the
cream, sugar, and butter over medium-high heat until mixture reaches a
boil, stirring frequently. Add the four cups of minced coconut, stirring
well. Cook until mixture reduces to 5 cups, about 15 minutes, stirring
almost constantly. Remove from heat and stir in the cornstarch. Place
pan over high heat, and bring to a boil, stirring constantly. Add the
vanilla and cook and stir about 1 minute. Remove from heat and continue
stirring a few seconds more. Cool slightly, then refrigerate until well
chilled. Note: filling will decrease in volume as it cools. Once it is
chilled, measure yield and divide by 5 to determine amount to use between cake layers. Keep refrigerated until just before ready to use.

For the cake:
In a medium-size bowl, sift together the flour, baking powder, and salt;
set aside. In a large bowl of an electric mixer, combine the sugar and
eggs; beat on low speed until smooth, about 1 minute, pushing sides down
with a rubber spatula. Add the butter; beat on low until mixture is
creamy and light colored, about 3 minutes. Beat in the milk and vanilla.
Gradually add the flour mixture, about 1 cup at a time, beating after
each addition just until smooth and pushing sides down as needed. Then
beat on high speed for about 1 minute more, pushing sides down.

Spoon equal portions of the batter [a slightly mounded 1 cup] into six
8-inch round cake pans that have been greased and lightly floured.
Spread batter out evenly in the pans. Bake at 350 degrees F. on the
middle rack of the oven, 3 layers at a time, until centers spring back
when lightly pressed, about 18 to 20 minutes. Remove from oven and let
pans sit about 5 minutes, then loosen sides of cakes with a knife and
remove layers from pans to a wire rack. Bake the 3 remaining layers.
If re-using the same pans, first wash, re-grease, and lightly flour
them. Meanwhile make the glaze and frosting.

After the cake layers have cooled about 15 minutes, glaze one layer
by brushing glaze over the surface and on the sides with a pastry
brush, a little at a time and using one sixth of the glaze [about
2 1/2 tablespoons]. Make holes in the cake with a paring knife so
glaze can sink in. Immediately [before glazing another layer], spread
one fifth of the filling on top of the glazed layer, extending it to
about 1/2 inch from the edge. Then place another layer on top and
repeat procedure of glazing and spreading on filling until all the
layers are glazed and all but the top layer have filling spread on
them.

Let cake cool thoroughly, then frost top and sides. Sprinkle the
remaining two tablespoons minced coconut on top. Let sit 1 hour
before slicing.

Coconut-milk glaze:
Combine the coconut milk and the sugar in a 2-quart saucepan and
bring to a boil over high heat, stirring occasionally. Continue
boiling until glaze reduces to 1 cup, about 5 minutes, stirring
frequently. Remove from heat and stir in the vanilla. Pour into
a glass measuring cup and use glaze as directed in the recipe.
Makes 1 cup.

Frosting:
Combine the cream cheese, butter, vanilla, and salt in a medium-size
bowl of an electric mixer; beat on high speed until creamy, about
1 minute. Turn speed to medium and beat in the milk and 1 cup of
the sugar, pushing sides down with a rubber spatula. Beat in the
remaining 3 cups sugar, 1 cup at a time, mixing until smooth before
adding more. If the frosting becomes too thick for the mixer, do the
last bit of mixing with a spoon.

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COCONUT CUPCAKES
MAKES 2 DOZEN

CUPCAKES:
3 c. flour
1 t. baking powder
½ t. salt
2 c. sugar
¾ c. unsalted butter, (1 ½ sticks)
6 large eggs
1 ½ t. almond extract
1 ½ t. vanilla extract
1 c. buttermilk
1 bag (14 oz.) sweetened flaked coconut (2 2/3 c.)

Preheat oven to 325* F. Line muffin tins. Whisk dry ingredients. Beat sugar and butter 5 minutes or until light and fluffy. On low, add eggs, one at a time; beat in extracts. Beat in dry ingredients alternately with buttermilk. Beat until just blended. Stir in coconut. Use 1/3 c. per muffin cup. Bake 25 to 30 minutes or until golden brown and tests done. Cool in pan 10 minutes; cool completely; ice.


CREAM CHEESE ICING:
2 pkgs. (8 oz. each) cream cheese
¾ c. unsalted butter ( 1 ½ sticks)
1 t. almond extract
1 t. vanilla extract
1 ½ lb. confectioners? sugar, sifted (5 2/3 c.)

Beat cream cheese, butter and extracts; beat in sugar. Makes about 5 c.
If desired, sprinkle tops with coconut.

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Italian Cream Cake with a Twist

1 cup Butter
2-1/2 cup Sugar, divided
5 Eggs, separated
1 teaspoon Vanilla
1 teaspoon Coconut extract
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Amaretto
1 cup Coconut
1 cup Chopped pecans

Whip the egg whites in bowl to stiff peaks, adding half (1-1/4 cups) of the sugar. Set aside.
Cream together the butter and the other half of the sugar. Add the vanilla and coconut extract. Add the eggs, one at a time, and then add the dry ingredients (flour, baking powder, salt and baking soda), alternating with the wet ingredients (buttermilk and amaretto). Add the coconut and pecans. Beat well. Fold in the beaten egg whites. Pour into two prepared pans and bake at 350 degrees for 30 to 35 minutes.

Cream Cheese Frosting
For cream cheese frosting, the ingredients should be half way between cold and room temperature. Cream together 1 pound of butter with 1 pound of confectioners' sugar. Add 6 3-ounce packages of cream cheese and 3 teaspoons of lemon extract. Spread on the cooled cake.

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Lazy Daisy Cake

This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
1/4 cup (1/2 stick) butter

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sifted flour, baking powder and salt, and set aside.
With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.
In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.
Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.
While the cake is baking, mix the icing, but don't start cooking it until the cake is done.
1 cup brown sugar
1/4 cup heavy cream
6 tablespoons butter
1/2 cup finely chopped pecans
1/2 cup flaked coconut
Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.
Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.

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Pineapple Coconut Cake

1/2 cup sugar
2 cups flour
2-1/2 tsp. flour
1 tsp. baking soda
1-1/2 cups oil
1 cup sweetened, shredded coconut
1 cup crushed pineapple, drained
1/2 tsp. salt
4 large eggs, room temperature

Combine all ingredients in the bowl of an electric mixer. Mix on low speed, scraping bowl frequently. Bake in greased and floured 13-inch cake pan or two 8-inch round cake pans at 350 for 35 minutes. Check by inserting toothpicks. When the toothpick comes out clean, the cake is done.

Pineapple - Coconut Frosting

1 tall can crushed pineapple
1 tablespoon cornstarch
1-1/2 cups sugar
1 stick butter
3 egg yolks, room temperature

Cook until thickened. Add can of coconut. Spread on cooled cake.

[Kitchen Witch]

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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