Rave Reviews Cake Food
RAVE REVIEWS COCONUT CAKE
A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.
Provided by Glenda
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 692.5 calories, Carbohydrate 90.9 g, Cholesterol 93.6 mg, Fat 34.9 g, Fiber 3.6 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 577.5 mg, Sugar 68.6 g
RAVE REVIEW COCONUT CAKE
Make and share this Rave Review Coconut Cake recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 9281.4, Fat 556.8, SaturatedFat 304.2, Cholesterol 1232.1, Sodium 6173.8, Carbohydrate 1024.6, Fiber 69.3, Sugar 752.7, Protein 109.1
RAVE REVIEW COCONUT CAKE
This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
RAVE REVIEWS COCONUT CAKE
A wonderful moist coconut cake, made easy with cake mix and pudding mix, perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.
Provided by Glenda
Categories Yellow Cake From a Mix
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 692.5 calories, Carbohydrate 90.9 g, Cholesterol 93.6 mg, Fat 34.9 g, Fiber 3.6 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 577.5 mg, Sugar 68.6 g
RAVE REVIEW COCONUT CAKE
This is a good recipe for those folks who are in a hurry and don't want to take the time to sift dry ingredients. It was given to me by a friend who took it to a church dinner and received many requests for the recipe. I use apricot jam between layers as a filling for a different taste.
Provided by Julie in TX
Categories Dessert
Time 1h
Yield 1 9, 10 serving(s)
Number Of Ingredients 14
Steps:
- Blend cake mix, pudding mix, water and eggs in a large bowl.
- Beat at medium speed for 4 minutes.
- Stir in coconut and nuts.
- Pour into three greased & floured 9 inch round pans.
- Bake at 350 degrees for 35 minutes.
- Cool in pans for 15 minutes.
- Remove from pans and frost with the following:.
- Melt 2 tablespoons butter in skillet.
- Add 2 cups angel flake coconut.
- Stir constantly over low heat until golden brown.
- Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
- Add 2 tablespoons milk.
- Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
- Add 1 teaspoon vanilla extract.
- Stir in 1 1/2 cups browned coconut.
- Spread on tops and sides of cake layers.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 674, Fat 43.4, SaturatedFat 19.3, Cholesterol 123.2, Sodium 683.9, Carbohydrate 65.6, Fiber 2.9, Sugar 44.8, Protein 8.6
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