Coconut Supreme Cake Food

COCONUT CAKE SUPREME

Steps:

• Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.

CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)

Steps:

• For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.

COCONUT SUPREME TORTE

Steps:

• In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut. , Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator.

COCONUT CAKE SUPREME

Steps:

• Preheat oven to 375 degrees F.
• Grease and flour a 9 inch tube pan.
• In a large bowl, cream butter and sugar.
• Add one cup of the flour and mix it in well.
• Add the eggs and almond flavouring.
• Fold in the remaining flour and coconut.
• Bake for 1 1/2- 1 3/4 hours watching it carefully.
• Remove from pan and let sit on the counter while you mix the glaze ingredients together.
• Brush glaze on hot cake until it sinks in.
• Cover the cake loosely with foil and don't serve it for at least another 24 hours.
• Slice this rich cake into thin slices.

COCONUT CAKE SUPREME

Steps:

• Make cake following box instructions.
• Cool thoroughly; split layers in half to equal 4 layers.
• Filling - Combine sugar and sour cream, stir well then stir in coconut. Set aside 1 cup of mixture for the outer frosting.
• Then spread filling on cake layers, kind of thick. Do not use on top layer of cake.
• Mix the saved cup of filling with the container of cool whip. Frost the top and sides of the cake. Cover well and let set in fridge for 1-2 days before serving.