COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)
This was posted by crenita2 on the Yahoo ricecookerrecipes group, and it looks like a really neat recipe. Posted for safe-keeping.
Provided by Demandy
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
- Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
- Then mix up the Jiffy cake mix according to the directions on the box.
- Hit cook and 40 minutes later it will be done.
- Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
- Allow it to cool before cutting.
Nutrition Facts : Calories 854.1, Fat 56.5, SaturatedFat 26, Cholesterol 63.4, Sodium 631.4, Carbohydrate 89.9, Fiber 5.7, Sugar 60, Protein 7.4
COCONUT-PECAN SNACK CAKE
This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!
Provided by nanpie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Lightly grease and flour 1 13x9 sheet cake pan.
- Add boxed cake mix to large mixing bowl, make a well in the center.
- Add eggs, oil and water to the well.
- Mix on low speed 30 seconds, then medium speed for 1 minute.
- Add entire contents of tub of frosting to the batter.
- Mix frosting into batter on medium speed for 1 additional minute.
- Pour batter evenly into prepared pan.
- Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
- Cool in and serve from pan.
Nutrition Facts : Calories 406.9, Fat 19.8, SaturatedFat 5, Cholesterol 62.9, Sodium 378.6, Carbohydrate 52.9, Fiber 1.4, Sugar 33.2, Protein 4.5
COCONUT UPSIDE DOWN CAKE
This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 9x9-inch baking pan (greasing well on the bottom).
- In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
- In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
- Add in eggs; beat well.
- Sift/mix together flour, baking powder and salt.
- Beat the flour mixture into the creamed mixture.
- Add in half and half and vanilla; beat for about 5 minutes on high speed.
- Spread the cake batter over the coconut mixture in the pan.
- Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
- IMMEDIATELY invert pan on a serving dish/plate.
- Serve with a topping/dollop of whipped cream.
- Delicious!
COCONUT-PECAN LAYER CAKE
This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
SLOW COOKER TURTLE UPSIDE-DOWN CAKE
Make and share this Slow Cooker Turtle Upside-Down Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
- In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
- Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
- In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
- Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
- Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
- Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
- Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.
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