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 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 REVIEWS COCONUT CAKE
This is a recipe I have made for years ,it is one of my brother Charles favorite Christmas and Easter cakes.My late brother Pierson all way's wanted it for his Birthday Cake.I first found it in 1978 in a magazine .The recipe has the date on the bottom of the recipe card I cut out .It is from Baker's Angel Flake...
Provided by Mary R Morris
Categories Other Desserts
Time 45m
Number Of Ingredients 14
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...
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
ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING
This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Blend cake mix, pudding mix, water, eggs and oil in large bowl.
- Beat for 4 minutes at medium speed.
- Stir in coconut and nuts.
- Pour into 3 greased and floured 9" cake pans.
- Bake for 35 minutes at 350 degrees.
- To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
- Spread coconut on papertowels to cool.
- Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
- Blend in vanilla.
- Stir in 1 3/4 cup coconut.
- Frost the cake and top with remaining coconut.
Nutrition Facts : Calories 1155.8, Fat 69.7, SaturatedFat 35.3, Cholesterol 138.4, Sodium 792.9, Carbohydrate 127.2, Fiber 8.6, Sugar 93.8, Protein 13.5
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- 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.
THE RETRO 'RAVE REVIEWS' COCONUT CAKE WITH COCONUT …
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4.5/5 (14)Total Time 1 hr 20 minsCategory Vintage Dessert RecipesCalories 411 per serving
- For the cake: Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts.
- Pour mixture into 3 greased and floured 9-inch layer caked pans. Bake at 350 degrees for 35 minutes.
- Cool in pans for 15 minutes, remove and cool on wire rack. Fill and top cooled cake layers with Coconut cream cheese frosting.
- For the coconut cream cheese frosting: Melt 2 tablespoons butter in skillet. Add coconut, stirring constantly over low heat until golden brown. Spread on absorbent paper to cool.
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