ITALIAN COCONUT CAKE

ITALIAN COCONUT CAKE ...a nice coconut cake recipe to try ! Great !

INGREDIENTS
Preheat oven to 350°F. Remove eggs and butter from refrigerator 20 minutes before using. Separate 5 eggs.

Cream together:

• 2 cups sugar
• 2 sticks butter
• 5 egg yolks

Add:

• 2 cups flour, sifted
• 2 cups coconut
• 1 teaspoon baking soda
• 1 teaspoon coconut extract, coconut rum or strega
• 1 cup buttermilk

INSTRUCTIONS
Mix well. In a clean bowl, beat the 5 egg whites until they hold soft peaks and fold gently into the mixed ingredients.
Stir in:
1/2 cup finely chopped pistachios, almonds or macadamia nuts.
Bake at 350°F for 30 minutes. Use two greased and lightly floured 9 inch pans.

INGREDIENTS
FROSTING:

• 1 (8 oz.) pkg. cream cheese
• 1 stick butter
• 1 box powdered sugar
• 1 cup flaked coconut
• 1 teaspoon vanilla

Cream together. Spread on cake when cooled. The coconut cake recipe is ready to serve.....enjoy !

COCONUT CAKE RECIPE DELUXE

COCONUT CAKE RECIPE DELUXE

INGREDIENTS

• 1 3/4 c. sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1/4 tsp. coconut flavoring
• 3 c. sifted cake flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/4 c. milk
• 1/3 c. plus
• 3 tbsp. coconut

Cream butter; add sugar gradually, creaming until light. Add eggs, vanilla and coconut flavoring; beat until fluffy.
Sift together flour, baking powder and salt; add dry ingredients to creamed mixture alternately with milk, beating after each addition.
Beat 1 minute. Stir coconut into batter. Pour batter into two greased and lightly floured 9 x 1 1/2 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, then remove from pans and continue cooling. Makes 12-16 servings.

GOLDEN BUTTER FROSTING:

• 1/2 c. (1 stick) butter, softened
• 1 egg yolk
• 2 tbsp. buttermilk or milk
• 1/2 tsp. vanilla
• 3 c. sifted confectioners' sugar
• Coconut (for top and sides of frosted cake)

Place first 5 ingredients in small mixing bowl in order listed.
Blend together with electric mixer, beating at medium speed for 3 minutes. If frosting is too soft, beat in a little extra sifted confectioners' sugar to obtain desired spreading consistency.
Spread frosting on cooled cake, then sprinkle frosted cake with coconut. Frosts tops and sides of two 8 or 9-inch layers, or top of a 9x13 inch cake. The coconut cake recipe is ready...enjoy !

PINA COLADA COCONUT CAKE

PINA COLADA COCONUT CAKE
A nice coconut cake recipe to try !
COCONUT CAKE RECIPE INGREDIENTS

• 18 1/2 ounces white cake mix
• 3/4 cup pina colada mixer
• 2 cups sour cream
• 2 cups powdered sugar
• 8 ounces Cool Whip, thawed
• 7 ounces coconut, grated

COCONUT CAKE INSTRUCTIONS
Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water.
Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator. The coconut cake recipe is ready to serve...enjoy the coconut cake !

POUND CAKE WITH COCONUT ICING

POUND CAKE WITH COCONUT ICING
A nice coconut cake recipe to try !
INGREDIENTS

• 2 Estee brand white cake mixes
• 1 lg. sugar free vanilla instant pudding mix
• 1 c. water
• 4 eggs
• 1/3 c. oil
• Dash of salt

INSTRUCTIONS
Mix all together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 1 hour.

• 1/2 cup flaked, unsweetened coconut
• 1 recipe [low calorie frosting]
• 1/2 teaspoon coconut extract

Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired. The coconut cake recipe is ready to serve...enjoy !

COCONUT CLOUD CAKE

COCONUT CLOUD CAKE ... a great coconut cake recipe to try ! Nice !

INGREDIENTS

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs, separated
• 2 1/2 cups sifted flour
• 4 tsp. of baking powder
• 1/4 teaspoon salt
• 1 tsp. lemon or almond extract

INSTRUCTIONS
Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.
In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.
When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut. The coconut cake recipe is ready to serve...great taste ! Enjoy !

white-coconut-cake.