|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 ... whipped topping and coconut. Makes about ... inch) cake layers or a 13 x 9 inch cake. Store frosted cake in refrigerator.
Mix cake as directed on ... 4. Mix sugar, coconut, orange juice ... Whip and sprinkle coconut on top. Best if you wait at least 24 hours before cutting.
Preheat oven to ... 4 inch fluted cake pan or bundt ... minutes. Stir in coconut. Turn batter ... glaze is smooth and thick, but of pourable consistency.
Combine cake mix, milk, egg ... in 1/2 cup coconut. Pour into ... teaspoon vanilla. Frost between the layers and entire cake. Sprinkle coconut over entire cake.
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.
Mix cake mix, Jello, water, ... vanilla. Add frozen coconut, juice, and ... entire cake with icing. Use remainder of flake coconut over cake. Refrigerate.
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.
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.
top of page