Million Dollar Coconut Cake Food

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MILLION DOLLAR CAKE



Million Dollar Cake image

I need a "Million Dollar" recipe because when I asked my DIL what I could bring for dinner, she joked "How about a million dollars?"!!! I found this on All Recipes where it got rave reviews. This suits my family's tastes perfectly. Make the day before.

Provided by Kats Mom

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple in juice
2 (8 ounce) cans mandarin oranges, drained
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers.
  • Let layers cool, and then split each layer in half so as to have 4 layers.
  • In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar.
  • Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake.
  • Mix in the dry pudding mix.
  • Fold in the whipped topping.
  • Place one cake layer on a cake plate cut side up; spread with frosting.
  • Place another layer cut side down on the first one, and top with more frosting.
  • Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.
  • Decorate with reserved mandarin orange slices.
  • Refrigerate overnight before serving.

MILLION DOLLAR CAKE



Million Dollar Cake image

A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 9h55m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 ½ cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
  • In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
  • Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 73.9 g, Cholesterol 21.7 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 464.9 mg, Sugar 55.9 g

ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 6-layer cake

Number Of Ingredients 5

2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting

Steps:

  • Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
  • Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
  • Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
  • Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

Make and share this Million Dollar Pound Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 7

1 lb butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in almond and vanilla extracts.
  • Pour the batter into a greased and floured 10-inch tube pan.
  • Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in pan for 10 to 15 minutes.
  • Remove to wire rack.
  • Cool completely.

MILLION DOLLAR POUND CAKE RECIPE - (4.7/5)



Million Dollar Pound Cake Recipe - (4.7/5) image

Provided by msippigrl

Number Of Ingredients 11

3 sticks real butter, softened*
1/2 cup vegetable shortening (like Crisco)*
3 cups sugar
6 large eggs (or 5 Jumbo)
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk*
1 teaspoon almond extract
1 teaspoon vanilla extract
NOTE: *I used 1/2 cup milk and 1/2 cup buttermilk. Can also use 4 sticks of butter and omit the shortening.

Steps:

  • Grease and flour a 10-cup tube pan, or 2 loaf pans. Set aside. Preheat oven to 300 F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, beat butter and shortening on medium speed of mixer until smooth and very creamy, 3 4 minutes. GRADUALLY the add sugar, continuing to beat until light and fluffy. Add eggs, ONE at a time, beating just until each one is incorporated. Beat in the flour mixture and milk, ALTERNATELY in thirds, into the creamed mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts. Pour into prepared pan/pans. For tube pan, bake for about 1 hour and 30-40 minutes or until a long wooden pick inserted in center comes out clean, for loaf pans, about 1 hour and 10-15 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

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