|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 595 for orange coconut cake
Prepare cake mix as directed ... cake. Garnish with orange sections and mint ... whipped topping and coconut. Makes about ... frosted cake in refrigerator.
Preheat oven to ... 4 inch fluted cake pan or bundt pan. Combine cake mix, orange rind, orange juice ... minutes. Stir in coconut. Turn batter ... but of pourable consistency.
Mix cake as directed on ... 4. Mix sugar, coconut, orange juice and sour ... sprinkle coconut on top. Best if you wait at least 24 hours before cutting.
Combine cake mix, milk, egg whites and orange concentrate. Beat 4 ... in 1/2 cup coconut. Pour into ... and entire cake. Sprinkle coconut over entire cake.
Combine all ingredients ... With the 1 cup saved, add 12 ounce carton of Cool Whip. Frost cake. Note: For a moist cake, prepare two days before serving.
Mix cake mix, Jello, water, ... vanilla. Add frozen coconut, juice, and ... entire cake with icing. Use remainder of flake coconut over cake. Refrigerate.
Combine ingredients and ... for frosting. Fold 8 ounce Cool Whip into the reserved filling. Spread on top and sides of cake. Refrigerate cake for 24 hours.
Mix as directed and bake. Split layers and cool completely. Mix and spread on layers, top and sides. Refrigerate for 3 days before cutting.
Prepare cake mix according to ... Pour sugar mixture over egg whites. Beat on high speed until stands in peaks. Frost cake sprinkle layers with coconut.
Bake at 350 degrees. Let above set overnight. Refrigerate. Save 1 cup to make icing on top add to Cool Whip.
top of page