|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 1,940 for white coconut cake
Add coconut to hot milk ... beat the egg whites until soft peaks ... 9 inch layer cake pans, greased and ... extra coconut that has been lightly toasted.
Cream butter and ... with flour. Add coconut and nuts and mix in. Fold in egg whites which have been ... heat. Spoon over cake layers which have ... to decorate if desired.
Mix cake according to directions ... 1 more egg white. After mixing add 1 1/2 cups coconut. Bake 20-25 ... coconut. (The more you beat this icing the better.)
Cream sugar, shortening ... flour mixture and coconut. Fold in egg whites. Bake in two 8-inch cake pans at 400 ... boiled icing and sprinkle coconut over top.
Combine chocolate and ... Stir in cooled white chocolate mixture. Combine ... Combine almonds and coconut; dredge with ... 9 inch round cake pans. Bake at ... 4 cups of frosting.
Blend cake with electric mixer, ... Add 2 tablespoons coconut creme and 1 tablespoon vanilla. Mix well and spread on cake. Decorate with angel flake coconut.
Make cake according to box. ... and cream of coconut and pour over ... Whip and coconut. Refrigerate and serve cool. (Best when refrigerated overnight.)
Bake cake as directions on ... mixer the milk, pina colada mix. Pour over cake, spread Cool Whip (thawed) over cake and sprinkle with coconut. Refrigerate.
Bake cake as directed, including 1 cup coconut. Cool about ... over the cooled cake. Top with 1/2 cup coconut. Make the day before. Keep in refrigerator.
Beat until very stiff 7 egg whites. Cream 2 ... 5 round 9-inch cake pans greased and ... frozen or fresh coconut. Sprinkle coconut on top and outside of cake.
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