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Results 101 - 110 of 295 for coconut rum cake
Cream softened butter and shortening; ... out clean. Cool cake in pan 10 minutes; remove ... from heat; add almond extract. Yield: about 1/2 cup.
102. PINA COLADA CAKE
Heat oven to 350 degrees. ... inch pan. Prepare cake mix as directed except substitute ... water; stir shredded coconut and rum flavoring into batter. Pour into ... Refrigerate until serving time.
103. PINA COLADA CAKE
Combine all ingredients in large ... greased and floured cake pans. Bake at 350 degrees ... thoroughly. (1/4 cup rum may be added to icing ... the cake. Sprinkle coconut over the top of the cake. Keep refrigerated.
Cream together butter, shortening and ... floured tubed 10-inch cake pan and bake at 325 ... cake out of pan and spoon remaining mixture over it.
105. SIX FLAVOR CAKE
Cream butter and shortening. Gradually ... sugar and water in saucepan. Bring to a boil. Add flavorings and allow to cool. Pour over warm cake.
106. PINA COLADA CAKE
Prepare cake mix as directed on box ... water. Stir shredded coconut and rum flavoring in batter. Pour batter ... time and any remaining cake.
107. PINA COLADA CAKE
Make cake as directed, but substitute pineapple and juice for water, adding coconut and rum flavoring as well. Bake according ... whipped cream. Serves: 12.
108. PINA COLADA CAKE
Heat oven to 350 degrees. Toast 1 cup coconut for 5-7 minutes. Reserve 1/2 ... inch pan. Blend cake mix, water, 1/2 pineapple juice, oil, 1/4 cup rum, egg whites at low ... reserved coconut. Serve chilled.
109. AMBROSIA CAKE
Preparation time: 20 minutes. Baking ... Calories: 437 each. CAKE: 1. Cream shortening. Gradually ... and 2 tablespoons rum. Prick cake with long-tined ... with 1/3 cup coconut. Spread coconut cream on ... coconut. Garnish with oranges.
110. PINA COLADA CAKE
Combine cake mix, eggs, 3/4 cup rum, water, and oil. Beat for 2 minutes. Stir in coconut. Pour into 2 greased ... Cover with remaining coconut.
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