|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
Tip: Try layer coconut cake for more results.
1 - 10 of 16 for four layer coconut cake
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Mix these 3 ... before making the layers and leave in ... the frosting. This cake must be kept in the ... or in a very cool place. This also freezes well.
Melt butter and ... pour into crust. Beat and pour onto layer #2. Top Layer #3 with Cool Whip and sprinkle with coconut and pecans. Cover and refrigerate.
Mix sour cream, sugar, and coconut, and refrigerate overnight. Ice cake with this mixture (all four layers, top and ... and refrigerate cake for 4 days.
In bowl cream ... three 9 inch cake pans, well greased ... pineapple between the layers and frost with ... and top of cake. Sprinkle with moist coconut.
Bake cake in two layers (prepared by box ... you now have four layers. Mix sugar, 1 cup of sour cream, and coconut (reserving about 1/4 ... if you can wait!
Mix all cake ingredients together. Bake in four layers (or bake in ... minutes. Ice with Coconut Icing. Coconut Icing: ... sits 2 to 3 days before eating.
Cook cake according to directions ... cooled, split each layer so that you ... sour cream and coconut. Fill the ... sides. For the four day cake wrap ... mingle when it ages.
Mix. Mix and ... yellow or white cake mix according to ... Bake in 2 layers. Cool. Split ... other type of coconut will work; it must be the frozen type.
Blend sour cream, sugar and coconut together and store ... container. Bake 2 layers according to cake mix directions. After ... mixture might be too thin.
Mix sour cream, sugar and coconut together before baking cake. Bake cake ... directions in 2 layers. Cool layers. ... days. Makes a delicious moist cake.
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