Posted by Karen on October 21, 2000 at 16:17:37:
In Reply to: NEED TO PUT MORE RECIPE OF INTERNT posted by STEPHANIE SWINNEY on October 21, 2000 at 08:54:28:
Fresh Coconut Cake
Preheat oven to 300º and mix together:
1 cup of butter
2 cups of sugar
Add, one at the time, and beat well after each addition:
6 eggs
Sift , then measure:
2 cups of flour
Stir the flour into the butter mixture and then add:
2 cups of grated coconut
1 tablespoon of vanilla
Lightly grease a deep 10" cake pan and dust it with flour. Spread the
batter evenly in the pan, and bake the cake for one hour at 300º.
Reduce heat to 200º and leave the cake in the oven an additional 20
minutes. No icing is necessary as it detracts from the cake's refreshing
flavor.
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Coconut Cake
1 package yellow cake mix
1 can Eagle brand sweetened condensed milk
1 can cream of coconut
1 carton whipping cream
Bake cake according to package directions in a 9x12" pan. When it is done, poke holes in cake with
a fork. Pour the can of condensed milk and can of cream of coconut over the cake. Let cool.
Spread the whipped cream over the cake, then sprinkle with coconut flakes.
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Heavenly Coconut Cake
1/2 C Chopped pecans
1/2 C coconut
1 yellow cake mix
1 small instant vanilla pudding
4 eggs
1/2 C oil
1/2 C water
1/2 C cream of coconut
Preheat oven to 325 degrees
Grease and flour (or spray with baker's joy) one tube pan. Sprinkle nuts and coconuts on bottom
of pan.
Combine dry yellow cake mix, instant pudding mix, eggs, oil, water and cream of coconut. Beat 2
minutes at medium speed.
Pour into pan over nuts and coconut. Bake one hour. Remove from oven and pour half of sauce
over top of hot cake. Cool cake.
Turn cake upside down, releasing it from bundt pan and pour remaining sauce over cake.
Sauce:
1/2 C butter or margarine
1/2 C sugar
5 T water
3 T cream of coconut
Bring butter, sugar and water to boil for one minute. Remove from heat and stir in cream of
coconut.
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Coconut Mounds Cake
1 (18.25 ounce) package dark chocolate
cake mix
1 cup white sugar
2 tablespoons butter
3/4 cup evaporated milk
20 large marshmallows
14 ounces flaked coconut
3 tablespoons unsweetened cocoa
powder
4 cups confectioners' sugar
1 teaspoon vanilla extract
Mix and bake cake mix as directed for two 8 or 9 inch
layers. Let layers cool then split each one in half
horizontally to make a total of 4 layers.
In a saucepan over medium heat mix together the
white sugar, butter or margarine, and 1/2 cup of the
evaporated milk. Cook for 10 minutes. Stir in the
marshmallows and mix until smooth. Stir in the
coconut. Spread the filling between the cake layers.
Mix together the cocoa, remaining 1/4 cup evaporated
milk, the confectioner's sugar, and the vanilla. Beat
until smooth and spread over top and sides of cake.
Makes 1 - 8 or 9 inch layer cake.
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Nectarine Coconut Cake
2 large eggs
1/2 cup vegetable oil
2/3 cup honey
3/4 cup plain yogurt
1 tsp. vanilla extract
1 cup unbleached flour
1 tsp. baking soda
1 cup shredded coconut
1 1/2 cups fresh or canned nectarine slices
3 tsp. cinnamon
Break eggs into a 3-quart mixing bowl and whisk
them. Measure in oil, honey, yogurt and vanilla
extract; stir well. Stir in the flour and baking
soda and mixing well. Stir in coconut and mix
until the batter is uniform. Spoon a shallow layer
of batter into a greased angelfood cake pan, or
any 6-cup mold with center post. Add a layer of
nectarine slices and a sprinkling of cinnamon.
Continue to layer as long as fruit lasts, then
scrape rest of batter into pan. Bake at 350
degrees for 40-45 minutes. Test for doneness,
but remember that fruit will be moist. When
done, turn onto serving platter. May be served
warm or cold. Refrigerate any leftover cake.