Simply Cake recipes

This coconut cake is made in a tube pan.

Ingredients:

• 1 cup shortening
• 2 cups sugar
• 1 teaspoon vanilla extract
• 6 eggs
• 2 cups flour
• 1 teaspoon salt
• 1 can (3 1/2 ounces) coconut

Preparation:

Cream shortening and sugar; add eggs, beating well after each addition. Beat in vanilla. Combine flour and salt; stir into creamed mixture. Fold in flaked coconut. Pour batter into a greased and floured 10-inch tube pan. Bake coconut cake at 325° for 1 hour and 15 minutes, or until cake tests done. Frost as desired.

INGREDIENTS
1 1/4 cups water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package chocolate
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix

INGREDIENTS
1 (18.25-ounce) package chocolate cake mix
2 large eggs
1/4 cup vegetable oil
1 cup granulated sugar
1 1/2 cups NESTLÉ® CARNATION® Evaporated Milk, divided use
15 regular marshmallows
2 cups flaked coconut
1 teaspoon vanilla extract
1/2 cup butter, softened
2 cups powdered sugar
1/2 cup NESTLÉ®

Ingredients:

• 1 white cake mix
• 3 eggs
• 1 pkg (3 ounces) instant pistachio pudding
• 1 cup oil
• 1 cup 7-up
• 1/2 cup pecans
• 1/2 cup flaked coconut

Preparation:

Mix in order given. Bake in 9x13-inch pan at 350° for 30-40 minutes. Cool completely before frosting.

Frosting:

• 2 envelopes Dream Whip
• 1 to 1 1/2 cups milk
• 1/2 cup pecans, chopped
• 1 pkg (3 ounces) instant pistachio pudding

Whip Dream Whip until stiff. Add dry pudding and fold in nuts. Keep frosted cake in the refrigerator.

Cook Time: 45 minutes

Ingredients:

• 6 tablespoons butter
• 2/3 cup brown sugar
• 2 tablespoons water
• 1 cup toasted coconut*
• 1 1/4 cups sifted cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup butter
• 1 egg, well beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preparation:

In 8-inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside.

Sift together cake flour, baking powder, salt, and sugar. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture. Bake at 350° for 35 to 45 minutes, until cake is done.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

A coconut cake recipe with coconut frosting.

Ingredients:

• 3 cups sifted cake flour (sift before measuring)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1 pound powdered sugar
• 4 egg yolks, well beaten
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 4 egg whites, well beaten
• .
• Frosting:
• 1 cup sugar
• 1/2 cup light corn syrup
• 3 tablespoons water
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 cups grated coconut

Preparation:

Cake:
Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers. Frosting:
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Ingredients:

• 2 1/4 cups cake or pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup coconut milk, regular whole fat milk, or a combination of coconut milk and regular milk
• 1 teaspoon vanilla
• 1/2 cup fresh grated coconut
• 1 1/2 cups granulated sugar
• 10 tablespoons butter
• 3 large eggs
• ---
• Fluffy Coconut Frosting
• 2 large egg whites
• 1 cup granulated sugar
• 1/2 cup water
• 1 1/2 to 2 1/2 cups fresh grated coconut

Preparation:

Grease two 9-inch round cake pans; line the bottoms with rounds of parchment paper or waxed paper. Grease and flour the paper and sides of the pans; set aside. Heat oven to 350°.

Heat the coconut milk or milk with 1/2 cup coconut and the 1 teaspoon vanilla until hot. Put in blender and process until coconut is finely chopped. Set aside.

Sift the cake flour into a bowl with the baking powder and salt; set aside.

In a bowl of electric mixer, beat butter until light and creamy. Gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition.

Add the 3 eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently.

Slowly add about one-third of the flour mixture to the creamed mixture along with half of the milk/coconut/vanilla mixture. Beat on low speed until blended. Scrape the bowl and repeat with another one-third of the dry mixture and the remaining milk mixture. Scrape the bowl and repeat with remaining flour mixture. Scrape the bowl and continue beating on low speed for a few seconds.

Spoon batter into the two baking pans, spreading evenly. Bake for about 30 minutes, or until browned and sides pull away from the sides of the pans. Cool in pans on racks for 15 minutes. Invert onto racks which have been sprayed with a little nonstick coating to cool completely.

Frosting:
Bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute. Uncover and boil, stirring frequently, until mixture is hot enough to spin a thread when a little is dropped from a spoon, or to about 230°. Remove from heat and set aside. In the bowl of electric mixer -- with whisk attachment if available -- beat the eggs until fluffy and soft peaks form when you lift the beaters or whisk. Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks.

Invert one of the cakes onto a serving plate; frost top and sides with frosting. Place the second layer atop the first and frost the top and sides liberally. Sprinkle fresh grated coconut over the top of the cake and toss coconut gently onto the sides.