|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 50 for old coconut cake
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Bake in two 9-inch cake pans, greased and ... boil. With toothpick, stick holes in cake. Spoon syrup over cake. Let set awhile until syrup soaks in. Frost.
Mix flour, salt ... in 3 layer cake pans. When cool put together with coconut filling. Icing: Scald ... minutes. Take off heat, add vanilla and coconut.
Mix thoroughly for ... 350 degrees. Cool cake on rack minutes ... butter, grated large coconut or two small ... sprinkled with some of the reserved coconut.
Cream together Crisco ... baking powder to cake flour, then add ... spreading consistency. Spread on top and sides of cooled cake. Sprinkle with coconut.
Heat oven to ... 2 (8 inch) cake pans. Sift flour ... additions, alternating with coconut liquid and stirring ... 8 minutes. Stir in vanilla and coconut.
Cream butter, oil ... constantly. Stir in coconut; mix well. ... Bundt pan at 350 degrees for 1 1/2 hours. This is a once a year splurge, it tastes great.
Make cake as directed on ... minutes. Then add coconut and cook additional ... between layers. Best if made a day or two before serving. Keep in refrigerator.
Defrost coconut. Eggs and ... mix well. Add flour, salt, soda, sour cream and vanilla. Blend, stir in coconut. Bake 1 hour and 15 minutes or until done.
Mix by hand or on low speed by electric mixer. Stir shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened ...
Sift together flour, baking powder and 1/2 teaspoon salt. Cream butter until soft, add sugar gradually. Cream together until very light. Beat in one ...
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