hile warm for a denser cake (I did not do this
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
For Cake:
Preheat oven to 350\
FOR THE CAKE: Place eggs in blender container
1 1/2 inch cake plans line bottoms with parchment
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
dium bowl, stir together the cake mix, vanilla pudding mix,
o 16 oz cake recipes together in a Wiltons doll cake pan.
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
For the Cake: Set oven rack in middle
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
Grease 2, 8\" cake pans with butter-flavored crisco
emperature specified on the cake mix box.
Prepare
Bake cake according to directions, in 2 round cake pans. Once cooled, split cake layers to make 4 layers. Mix remaining ingredients and refrigerate overnight. Spread filling between layers, saving 1 cup of filling. Mix with Cool Whip and spread on top and sides of cake.
Bake cake according to package instructions.
Let cool.
In saucepan, combine pineapple with juice and sugar.
Bring to boil and stir until sugar is dissolved.
Poke holes in cake with fork. Spread pineapple mixture over cake.
Prepare pudding, spreading to edge of cake.
Cover and refrigerate overnight.
Serve with whipped topping and coconut.