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Tip: Try chiffon cake for more results.
Results 1 - 10 of 20 for coconut chiffon cake
Measure sifted flour, baking powder ... water, orange rind, coconut, and vanilla extract, in ... or angel food cake). Gradually fold the batter ... and gently remove cake.
Grease bundt pan generously. Sprinkle with flour. Combine cake mix, water, oil, and eggs. ... minutes. Cool in pan 5 minutes and invert on plate.
Cut into 3 layers. Prepare ... fold in pudding mixture. Chop cherries and add to mixture. Use to fill and frost cake. Refrigerate several hours.
Sift together flour, 1 cup ... pan 1/2 full. Top with coconut. Bake at 400 degrees about 12 to 15 minutes or until done makes about 35 cup cakes.
Bring eggs to room temperature. ... very stiff. Chop coconut. Fold into egg whites. ... pan. Bake at 325 degrees for 1 hour. Invert pan to cool.
Sift flour with 1 cup ... stiff peaks. Chop coconut. Fold into egg whites ... springs back when touched. Frost with Orange Satin Frosting when cool.
Sift dry ingredients into bowl. ... gently. Fold in coconut. Bake in ungreased 10" ... slow oven, 325 degrees, about 55 minutes. Invert and cool.
8. LEMON BARS
Mix these three ingredients together. ... top with toasted coconut. Bake at 350 degrees ... minutes. (Do not follow the cake directions on box.)
Frost cake with the whipped topping. Sprinkle with the coconut. Refrigerate until serving time. You can also tint the coconut if you like.
1. Bake and cool cake as directed on package. 2. ... dish, sprinkle with coconut. Refrigerate at least 4 ... firm. 6. Cut into squares. Serve.
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