Coconut Angel Food Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
     3/4  cup           Cake flour
   8      large         Egg whites
     1/2  teaspoon      Salt
     1/2  teaspoon      Cream of tartar
   1      cup           Superfine sugar
     1/2  teaspoon      Vanilla
     1/2  teaspoon      Almond extract
     1/2  cup           Coconut -- shredded (unsweeten

                        Frosting:
   1 1/4  cups          Sugar
   2      large         Egg whites
   1      teaspoon      Orange zest -- grated
     1/4  cup           Orange juice -- strained
   1      tablespoon    Corn syrup
   1      cup           Coconut -- shredded and toaste
          (             (unsweetened)

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 to soft peaks.
Beat in 1/2 cup sugar, a little at a time.
Add the vanilla and almond extract, and beat the whites to 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 sifting.
Fold in the coconut.

Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. 
Bake 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 90-120 minutes or until cooled completely.
Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.

In a metal bowl, whisk together the sugar, egg whites, zest, juice,
corn syrup, and a pinch of salt.  Set the bowl over simmering water,
and cook, whisking, until it registers 140f on a candy thermometer.

Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
Remove the bowl from the water and, with an electric mixer, beat the frosting
at high speed for 7-10 minutes or until it is cool and holds stiff peaks.

Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.

                          Coconut Candy Bar Cake

Recipe By     :
Serving Size  : 36   Preparation Time :0:00
Categories    : Cakes                            Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHOCOLATE CAKE-----
   4      squares       Semisweet chocolate
     1/2  cup           Margarine or butter -- (1 stick)
   1      cup           Sugar
   2                    Eggs
   1 1/2  tsp           Vanilla
   1 2/3  cups          Flour -- divided
     3/4  tsp           Baking soda
     1/8  tsp           Salt
   1      cup           Water
                        -----COCONUT LAYER-----
   5 1/3  cups          Angel flake coconut -- (14 oz)
   1      14 oz can     Sweetened condensed milk
                        -----CHOCOLATE TOPPING-----
     3/4  cup           Heavy cream
   2      tablespoons   Margarine or butter
  10      squares       Semisweet chocolate

   Heat oven to 350~.
   Microwave 4 squares chocolate and 1/2 cup margarine in large
microwavable bowl on HIGH 2 minutes or until margarine is melted.
Stir until chocolate is completely melted.
   Stir sugar into chocolate until well blended. Beat in eggs, one at a time,
with electric mixer on low speed until completely mixed. Add vanilla.
  Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining
flour   alternately with water until well blended and smooth. Pour into
greased and   floured 13x9-inch baking pan.
   Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on wire rack.

   COCONUT LAYER:
Mix coconut and milk until well blended. Spread over top of cake.

   CHOCOLATE TOPPING: Microwave cream and 2 tablespoons
margarine in a large microwavable bowl on
  HIGH 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add 10
  squares chocolate; stir until completely melted. Stir frequently until mixture
is cool and of spreading consistency.
  Spread over coconut layer. Let stand until chocolate is firm. Cut into bars.
   Makes 3 dozen bars.

   Per serving:  Calories 487; fat 29.2 g; cholesterol 30 mg; carbohydrate  61.9 g; fiber
4.4 g; protein 4.9 g; sodium 118 mg; potassium 322 mg; calcium 53 mg.

                            Coconut Cream Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      C             butter -- softened
   2      C             sugar
   5                    Egg yolks
   2      C             flour
   1      tsp           baking soda
   1      C             buttermilk
   1      tsp           vanilla
   3 1/2  oz            coconut -- can
   1      C             nuts
   5                    egg whites -- stiffly beaten
                        ** FROSTING
   1      C             milk
   5      tbsp          flour
   1      C             sugar
   1      C             butter -- softened
   1      tsp           vanilla
     1/4  C             coconut

Preheat oven to 250 Grease and flour round cake pans Cream butter and sugar,
beat in egg yolks one at a time. Blend in flour combined with baking soda,
alternating with buttermilk, add vanilla. Beat just until smooth.
Stir in coconut an nuts. gently fold in egg whites.
Bake for 20 min
To make the frosting cook 5 tbsp flour and 1
cup milk on low heat until thick, stirring constantly.
Cool cream butter, sugar, and vanilla.
Beat flour mixture into creamed butter mixture until it is creamy
and of a spreading consistency
Frost cake and sprinkle top and sides of cake with coconut

                           Glazed Coconut Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   2      cups          sugar
   1      cup           salad oil
   2      teaspoons     coconut flavoring
   3      cups          flour
     1/2  teaspoon      soda
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           buttermilk '
   1      cup           flaked coconut
   1      cup           chopped nuts
                        Syrup:
   1      cup           sugar
     1/2  cup           water
   2      tablespoons   butter
   1      teaspoon      coconut flavoring

  Beat eggs in large bowl.  Add and blend in the sugar, salad oil, and coconut flavoring.    
Add sifted dry ingredients alternately with the buttermilk.
Add the coconut and the nuts. Pour into a greased and floured tube pan.
Bake 1-1/4 hrs.  
Meanwhile make syrup:
Bring sugar, butter and water to a boil. Boil 1 min. A
dd coconut flavoring. Pour hot syrup over
the top of warm cake and allow to stand  for 4 hrs.
before removing from pan.

             Lemon Coconut Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cake flour -- sifted
   3      tablespoons   Baking powder
     1/2  teaspoon      Salt
   5                    Egg whites
     1/2  cup           Shortening
   1 1/3  cups          Sugar
   1      teaspoon      Vanilla
     2/3  cup           Milk
                        -----LEMON FILLING-----
     1/2  cup           Sugar
     1/4  cup           Flour
   1      cup           Warm water
   3                    Eggs yolks -- well beaten
   2      teaspoons     Lemon peel -- grated
   1                    Lemon -- juice
   2      tablespoons   Butter or margarine
                        -----FLUFFY WHITE FROSTING-----
   1      cup           Sugar
     1/3  cup           Water
   1      teaspoon      Vinegar
   2                    Egg whites
     1/2  teaspoon      Vanilla
                        Moist-packed coconut
                        shredded

   Directions: Cake:  Set oven for moderately hot, 375~F.  Grease two round
8-inch cake pans.  Sift together the flour, baking powder and salt.
Whip egg whites until stiff but not dry.
Cream shortening well; gradually beat in sugar.
Beat until well blended. Stir in vanilla.
Add sifted dry ingredients alternately with milk, a little at a time,
stirring only until smooth after each addition.  Gently fold in whipped egg whites.
Turn batter into pans. Bake 25 to 30 minutes or,
until cake springs back when lightly touched with fingertip.
Cool cake slightly, 1o to 15 minutes, in pans on a rack.
emove from pans; cool.

Filling:  Mix together sugar, flour; gradually add warm water.
Stir in 3 well-beaten egg yolks.  Cook over hot water
until thick; stirring constantly. 
Cover; cook 5 minutes longer.
Remove from heat; add grated lemon peel, lemon juice
and butter or margarine.
Mix well, cool.

Spread Lemon Filling between layers.

Frosting: 
Combine sugar, water, and vinegar in a saucepan.
Place over moderate heat; stir until sugar dissolves.
Boil without stirring to 236~F on a candy thermometer or
until syrup spin a thread when dropped from the tip of a spoon.
Whip egg whites until stiff but not dry.
Pour hot syrup slowly over egg whites, beating constantly with a
rotary or electric beater. 
Continue beating until frosting holds its shape.
Stir in vanilla.  Frosts top and sides of one, 8-inch
layer cake and sprinkle with coconut.

  Royal Pineapple Coconut Chiffon Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Flour
   1 1/2  cups          Sugar
   3      teaspoons     Baking powder
   1      teaspoon      Salt
     1/2  cup           Salad oil
   7                    Egg yolks
     3/4  cup           Pineapple juice
   1      teaspoon      Coconut extract
   1      cup           Egg whites
     1/2  teaspoon      Cream of tartar
   1      cup           Grated coconut
                        -----ICING-----
     1/2  cup           Butter
   4      tablespoons   Flour
     1/4  teaspoon      Salt
     1/2  cup           Pineapple juice
   3      cups          Powdered sugar
     1/2  teaspoon      Coconut extract

Sift flour 3-4 times.  Then sift flour with sugar, baking powder,
and salt into a mixing bowl. 
Make a well in the dry ingredients and add in this order: salad oil, egg yolks,
pineapple juice, and coconut extract. Beat until smooth.
Combine egg whites and cream of tartar, beat until it forms stiff peaks.
Pour egg yolk batter in a thin stream over entire surface of egg whites,
gently cutting and folding until just blended. Folk in grated coconut.

Bake in a ungreased 10" tube pan at 325~F for at least 60 min.
Invert over a bottle to cool before icing.

ICING: Melt butter in a pan, stir in flour and salt.
slowly stir in pineapple juice, boil 1 min.
Remove from heat and add powdered sugar and coconut extract.
beat until it has a spreadable consistency

     Toasted Coconut Layer Cake

Recipe By     :  THE DESSERT SHOW  SHOW #DS3006                           
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          coconut
   4                    eggs -- separated
     1/2  Pound         butter
   2      Cups          sugar
   1      Teaspoon      vanilla extract
     1/2  Teaspoon      coconut-flavored extract
   2      Cups          all-purpose flour
   2      Teaspoons     vanilla extract
   1      Teaspoon      almond extract
     1/2  Cup           all-purpose flour
   2      Tablespoons   instant coffee crystals
   1      Package       semisweet chocolate chips
   1      Teaspoon      baking soda
     1/4  Teaspoon      salt
   1      Cup           buttermilk
                        Toasted coconut frosting:
   8      Ounces        cream cheese -- softened
   4      Tablespoons   butter
  16      Ounces        confectioners' sugar

                                                           
    Preheat oven to 350 degrees. Generously spray three 9- 
inch cool cake pans with cooking spray and lightly flour   
them. Spread coconut on ungreased jelly-roll pan and toast 
in oven until it begins to brown slightly. Stir often and  
set aside. In a medium bowl, beat egg whites until stiff   
but not dry. Set aside.                                    
    In a large mixing bowl beat together butter, sugar,    
vanilla, and coconut flavoring. Add egg yolks one at a time
and beat well after each. Combine flour and baking soda.   
Add to creamed mixture alternately with buttermilk. Fold in
egg whites and 1 cup toasted coconut. Divide batter evenly 
among prepared pans. Bake 25 minutes or until toothpick    
inserted in center comes out clean. Remove layers from pans
and cool on rack.                                          
Frosting: combine cream cheese, butter and confectioners' 
sugar. Beat until smooth. Stir in remaining 1 cup toasted  
coconut.     

                            White Coconut Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Sifted cake flour
   3      teaspoons     Baking powder
     1/2  teaspoon      Salt
   1      cup           Egg whites - about 8
     1/2  teaspoon      Vinegar
   2      cups          Sugar
   1      cup           Butter -- softened
   1      teaspoon      Vanilla
   1      cup           Milk
                        Boiled White Frosting
   7      ounces        Flaked coconut

1. Grease and line bottoms of two 9x1 1/2 inch cake pans with wax paper; grease paper. 
Sift flour, baking powder and salt onto a sheet of wax paper.  Preheat oven to 350.

2. Beat egg whites in a medium size bowl with electric mixer on high until foamy.
Beat in vinegar, then beat in 1 cup of the sugar 1
tablespoon at a time until meringue forms soft peaks.

3. Without washing beater, beat butter in a large owl until creamy.
Beat in remaining 1 cup sugar and the vanilla.

4. Add sifted dry ingredients alternately with milk, stirring between each
addition until batter is smooth.
Carefully fold in meringue. Pour batter into pans.

5. Bake in preheated oven for 30 minutes or until centers spring back when
lightly pressed with fingertip. Cool in pans on wire rack 5 minutes.
Remove from pans; peel off wax paper; cool completely.

6. spread Boiled White Frosting between layers and on top and side of cake.
Sprinkle generously with coconut.

 

Coconut Layer Cake

2 cups coconut
4 eggs, separated
1/2 pound butter
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
2 cups flour
2 teaspoons vanilla
1 teaspoon almond extract
1/2 cup flour
2 tablespoons instant coffee crystals
2 cups semisweet chocolate chips
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

TOASTED COCONUT FROSTING:
8 ounces cream cheese, softened
4 tablespoons butter, softened
16 ounces powdered sugar

Preheat oven to 350ºF. Generously spray three 9- inch cool cake pans with cooking spray and lightly flour them. Spread coconut on ungreased jelly-roll pan and toast in oven until it begins to brown slightly. Stir often and set aside. In a medium bowl, beat egg whites until stiff but not dry. Set aside.

In a large mixing bowl beat together butter, sugar, vanilla, and coconut flavoring. Add egg yolks one at a time and beat well after each. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites and 1 cup toasted coconut. Divide batter evenly among prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove layers from pans and cool on rack. Frosting: combine cream cheese, butter and confectioners' sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut.

Coconut Meringue Cake 1/2 cup butter, softened 1/2 cup white sugar 3 egg yolks 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1 teaspoon vanilla extract 3 egg whites 1 1/2 cups flaked coconut Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan. Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared pan. To Make Topping: Beat egg whites until soft peaks form add 1/2 cup of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Variation: If desired you can use brown sugar in the topping. The flavor stays similar but the color is a little darker.

Coconut Pecan Cake 4 eggs 3 cups sugar, divided 1 cup vegetable oil 3 teaspoon coconut extract 3 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk 1 cup flaked coconut 1 cup pecans, chopped 1/2 cup water 2 tablespoon butter confectioners sugar In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoon extract, mix well. Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened. Stir in coconut and pecans. Spoon into a well greased 10 inch tube pan. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, combine the water, butter and remaining sugar. Bring to a boil, cook for 5 minutes. Remove from the heat, add remaining extract. Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to serving plate. Dust with confectioners sugar.

Coconut Pecan Carrot Cake

2 3/4 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon cardamom
1 1/4 cups vegetable oil
2 cups sugar
4 eggs separated
1/4 cup warm water
3 cups grated carrots
Coconut-Pecan Frosting (below)

Preheat oven to 350°F. Spray 3 9-inch cake pans with non-stick vegetable spray.
In medium bowl, combine flour and spices; set aside.

In a large mixing bowl, combine oil and sugar; beat until smooth. Add egg yolks and water, beating well. Stir in carrots and flour mixture until well blended. In a medium bowl, beat egg whites until stiff; fold into the batter. Pour into prepared cake pans.

Bake 25 to 30 minutes or until a tester inserted in the centers of the cakes comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.

COCONUT-PECAN FROSTING

1 12-ounce can evaporated milk
1 cup water
1/2 cup butter or margarine
2 egg yolks
1 cup chopped pecans
1 cup flaked coconut
1 teaspoon vanilla extract

In a heavy saucepan, combine evaporated milk, sugar, butter, and egg yolks; bring to a boil. Reduce heat; cook for 12 minutes, stirring constantly, until mixture thickens. Remove from heat; stir in pecans, coconut, and vanilla until of spreading consistency. Spread frosting between layers and on top and sides of the cake.

Coconut Pineapple Cake

1 box yellow cake mix
1 medium can cream of coconut
1 can Eagle Brand milk
1 can coconut
1 medium container Cool Whip
1 medium can crushed pineapple
crushed pecans

Bake cake in 13 x 9 inch pan that has been greased and floured according to package directions. Poke holes in the cake. While cake is baking, mix together cream of coconut and Eagle Brand milk. Pour over hot cake. Refrigerate cake until cooled completely. While cake is in the refrigerator mix together coconut, pineapple and pecan pieces. This cake tastes better if it is refrigerated overnight.

Coconut Sour Cream Cake

Cake:
1 white cake mix
1 can (8 1/2 oz.) cream of coconut
1/4 cup oil
8 oz. sour cream
3 eggs

Frosting:
2 cups powdered sugar
1 tblsp. milk
1 (8 oz.) pkg. cream cheese, softened
8 oz. heavy cream

With electric mixer, combine all ingredients in a large bowl. Pour into greased and floured 9 X 13 X 2-in. pan. Bake at 350° F. for 25 to 30 minutes. Cool.

Frosting: Mix sugar, milk, and softened cream cheese well with an electric mixer. Whip heavy cream until stiff peaks form. Fold whipped cream into other ingredients. Spread over cooled cake. Store in refrigerator.