Rave Review Coconut Cake Food

RAVE REVIEW COCONUT CAKE

Steps:

• In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. , For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.

RAVE REVIEWS COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
• Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
• To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

RAVE REVIEW COCONUT CAKE

Steps:

• Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
• Beat at medium speed for four minutes.
• Stir in coconut and nuts.
• Pour into 3 greased and floured 9" layer pans.
• Bake at 350 for 35 minutes.
• Remove and cool.
• Frosting:.
• Melt 2 tablespoons butter in skillet.
• Add coconut while stirring constantly over low heat until golden brown.
• Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
• Spread coconut on paper towels to cool.
• Cream 2 tablespoons butter with cream cheese.
• Add milk; beat in sugar gradually.
• Blend in vanilla.
• Stir in 1 3/4 cups coconut.
• Spread on top of cake layers.
• Stack layers and sprinkle with remaining (1/4 cup) coconut.

RAVE REVIEWS COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8- or 9-inch round cake pans.
• Blend cake mix, pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut and chopped walnuts. Pour the batter into the prepared pans.
• Bake in the preheated oven for 35 minutes. Let cakes cool in the pans for 15 minutes, then remove and finish cooling on a rack.
• To Make Frosting: Melt 2 tablespoons butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream remaining 2 tablespoons butter with cream cheese. Add milk and confectioners' sugar alternately, beating well. Add vanilla and stir in 1 3/4 cups toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with remaining toasted coconut.

RAVE REVIEWS COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8- or 9-inch round cake pans.
• Blend cake mix, pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut and chopped walnuts. Pour the batter into the prepared pans.
• Bake in the preheated oven for 35 minutes. Let cakes cool in the pans for 15 minutes, then remove and finish cooling on a rack.
• To Make Frosting: Melt 2 tablespoons butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
• Cream remaining 2 tablespoons butter with cream cheese. Add milk and confectioners' sugar alternately, beating well. Add vanilla and stir in 1 3/4 cups toasted coconut.
• To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with remaining toasted coconut.

SIX-LAYER COCONUT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

FAVORITE COCONUT CAKE

Steps:

• Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

RAVE REVIEWS COCONUT CAKE

Steps:

• 1. Blend cake mix ,pudding mix,water ,eggs,and oil in larger mixer bowl.Beat at medium speed of electric mixer 4 minutes.Stir in coconut and walnuts.POUR into three (3) greased and floured 9-inch layer pans.Bake at 350 degrees for 35 minutes (test with tooth pick)..Cool in pans for 15 minutes ;remove from pans and cool on rack.Till totaly cool .Fill and frost with the Cream Cheese Frosting listed below..
• 2. Frosting:Melt two tablespoons of butter (use Real Butter)in skillet.Add coconut ;stir constantly over low heat untill golden brown.Spread coconut on paper towel to cool.Cream Cheese,with two tablespoons of butter .Add milk and sugar alternately,beating well .Add vanilla ;stir in 1 and 1/3 cups of the coconut.Spread on tops and side of the cake layers.Sprinkle with the remaining coconut::::; Personal Note ....... Besure you toast the coconut the way the recipe say's,in a skillet .The butter adds to the taste.I once did it in the oven and it did not have the same taste
• 3. HIGH altitude areas ,increase water to 1 and 3/4 cups of water add 1/4 cup of flour...