Coconut Cake (4) Collection

Discussion in 'Food and nutrition' started by Luckytrim, Feb 4, 2004.

  1. Luckytrim

    Luckytrim Guest

    Buttermilk Coconut Cake Coconut Coffee Cake Coconut Cake Coconut Pound Cake

    Buttermilk Coconut Cake

    4 eggs, beaten 2 cup sugar 1 cup buttermilk 2 cup flour 2 tsp. baking powder
    1/2 tsp. salt 1 cup Crisco oil 1 1/2 cup coconut 1 1/2 tsp. coconut flavoring

    Mix well together and pour into a greased Bundt pan. Bake at 325 degrees for 45 minutes or until a
    toothpick comes out clean.

    TOPPING Boil together 1 cup sugar and 1/2 cup water for 5 minutes. Add 1 teaspoon of coconut
    flavoring. Pour over hot cake and leave for 10 minutes before removing from pan. Serve with whipped
    cream if desired.

    Coconut Coffee Cake

    1 box Duncan Hines golden recipe cake mix
    2/2 cup sugar
    3/3 cup oil
    4/2 cup (1 stick) margarine, softened 4 eggs
    4 (1oz.) carton sour cream 1 cup coconut
    5/2 cup pecans, chopped 2 tsp. cinnamon 2 tsp. sugar

    Combine cake mix, sugar, oil, margarine and eggs. Beat at medium speed until well mixed. Add sour
    cream, coconut and pecans. Pour half of the batter into 2 Bundt pans that have been sprayed with
    Bakers Joy. Sprinkle the following over the batter and put the remaining batter on top. 2 teaspoons
    cinnamon and 2 teaspoons sugar. Bake at 350 degrees for 40-50 minutes. Don't let it over brown.

    Coconut Cake

    1 box Duncan Hines butter cake
    5 (1oz.) pkg. coconut 1 cup sugar
    5 (2oz.) carton sour cream
    5 (3oz.) carton Cool Whip

    Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3
    ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool
    Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture.
    Can be baked the day before and refrigerated.

    Coconut Pound Cake

    1 cup (2 sticks) butter 3 cup sugar 3 cup plain flour 1 cup milk
    5 (4oz.) pkg. Angel Flake coconut
    6/3 cup shortening (Crisco) 6 eggs 1 tsp. baking powder 2 tsp. coconut flavoring

    Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and
    milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of
    coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real
    butter.) Cool in pan.

    Frosting

    7/2 cup (1 stick) margarine 1 pound powdered sugar, sifted 4 Tbsp. milk

    Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to
    spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.

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