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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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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/