Loris White Bread Cake Food

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LORI'S WHITE BREAD CAKE



Lori's White Bread Cake image

A very moist buttermilk cake. Easy to make and even easier to fall in love with. Great for showers because it is so light.

Provided by Tiffany R Coffman

Categories     Desserts     Cakes     White Cake Recipes

Yield 12

Number Of Ingredients 8

1 cup shortening
3 cups white sugar
6 eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 dash vanilla extract
1 cup buttermilk
1 pinch salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.
  • In a medium bowl, sift flour, soda and salt. Set aside.
  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.
  • Add flour mixture and mix in well.
  • Add buttermilk and vanilla, and combine.
  • Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 75 g, Cholesterol 93.8 mg, Fat 20.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 83.3 mg, Sugar 51.2 g

LORIS ANN'S YUMMY COCONUT CAKE



Loris Ann's Yummy Coconut Cake image

There are many recipes out there for similar coconut cakes, but my aunt in my opinion, hit the jackpot with this one! It is so easy, and way too good! NOTE: Prep time does not include cooling time after the cake is made.

Provided by Noni Suzanne

Categories     Dessert

Time 42m

Yield 12 serving(s)

Number Of Ingredients 8

18 1/4 ounces duncan hines moist deluxe classic white cake mix
1 1/3 cups water
2 tablespoons vegetable oil
3 large egg whites
14 ounces sweetened condensed milk
13 1/2 ounces coconut milk
14 ounces angel flake coconut, divided
8 ounces Cool Whip

Steps:

  • Using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
  • As soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
  • Mix together sweetened condensed milk and coconut milk.
  • Pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
  • Place cake in the refrigerator, uncovered, until chilled. Approx 2 hours.
  • Mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
  • Sprinkle remainder of coconut over top of cake.
  • Refrigerate until ready to serve.
  • Refrigerate any unused cake.
  • NOTE: You may use your preference of white cake mix, just follow those instructions as stated on the cake box.

Nutrition Facts : Calories 597.7, Fat 31.3, SaturatedFat 21.7, Cholesterol 11.2, Sodium 451.5, Carbohydrate 75, Fiber 2.6, Sugar 62.6, Protein 7.7

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