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Old 05-16-2008, 10:08 AM   #11
Assistant Cook
Join Date: May 2008
Posts: 20
Yummy Coconut Cake

This recipe is a big hit at church socials and ladies meetings.


1 box white cake mix (pudding in the mix)
1 small can Angel Flake coconut
1 can sweetened condensed milk
1 large carton cool whip


Bake cake in sheet pan, according to directions on box. Cool. Pour condensed milk over top. Spread with Cool Whip. Sprinkle with coconut. Keep refrigerated.

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Old 06-03-2008, 12:35 PM   #12
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Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
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This is not your traditional coconut cake, but it is unbearably delicious, and incredibly easy. and being a bundt cake, it carries well, for a picnic. If you love coconut desserts, you really have to try it!

Coconut Pound Cake

makes 1 10-inch tube (or bundt) cake or 2 9x5-inch loaf cakes

1 pound unsalted butter
2 cups pure cane sugar
2 cups flour (divided in half)
6 extra large eggs
7 ounces shredded, unsweetened coconut (get it at the health-food store)
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees F. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan.)
2. Cream butter and sugar until light and fluffy (Carmen says “as a shampooed cat”).
3. Add one cup flour and beat some more.
4. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
5. Now mix coconut with the remaining one cup flour and add to batter, using a wooden spoon to incorporate. Pour into desired pan(s).
6. Bake about 45 minutes to one hour. Be sure to test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. [If it doesn’t come out clean, leave it in a few minutes longer!]

The glaze
1 cup sugar
1/2 cup water
1 teaspoon pure extract (almond or vanilla--be inspired)

1. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Glaze is now ready.
2. When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm – while the cake is still in the pan. Don’t remove the cake from the pan until it is completely cool

Teacher’s Tip: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up!

Wine is the food that completes the meal.
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Old 06-03-2008, 12:40 PM   #13
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Join Date: Aug 2004
Location: joisey
Posts: 18,585
thanks amy, andy, doc, mel, recipe4, and chefjune.

no birthdays coming up soon, but i have vacation time we still love coconut cake, so i'm going to try one again soon.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 06-03-2008, 01:26 PM   #14
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Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
thanks for all the recipes !

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