|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 ...
81 - 90 of 317 for 3 layer pineapple coconut cake
Preheat oven to ... 9 inch round cake pans. Prepare, bake ... Place one cake layer on serving plate. Spread with 1/2 of pineapple preserves. Spread about ... sides with shredded coconut. Refrigerate at ... flavor jam and garnishes.
Preheat oven to 325. Oil 3 - 8-inch cake pans. (or large ... (for frosting). Put pineapple in sieve to ... smooth. Frost between layers and on top. Try toasted coconut for decoration.
Cover the bottom of a 9 x 13-inch pan evenly with the pie filling. Top evenly with the remaining ingredients in the order given. Bake in a preheated ...
Cook as directed on box. Add canned milk and melted butter, 1 teaspoon vanilla and 1 package Baker's coconut. Put cherry on top.
Spray 2 quart Pyrex with Pam. Layer pineapple, coconut, nuts, dry mix and top with melted butter. Bake 45 minutes at 325 degrees.
Mix and bake cake in 13 x ... package. Bring undrained pineapple and sugar to ... Shortly before serving, cover cake with Cool Whip and sprinkle coconut.
Place 1 layer of cake in large punch ... cocktail, 1/2 of pineapple, 1/2 of nuts, 1/2 of coconut, then add ... the first cake layer to get all ingredients.
Prepare and bake cake according to package ... cake pan. Combine pineapple and sugar in ... package directions. Add coconut. Spread over pineapple layer. Top with ... pecans. Store in refrigerator.
Make cake layers, cool completely. ... filling, fruit cocktail, pineapple, nuts, coconut and whipped topping. ... cake layer to get some of all ingredients.
Make cake layers, cool. Then ... other items in layers, then add second cake layer and repeat as above. Garnish with cherries and nuts. Chill and serve.
top of page