>COCONUT
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Cream fat and sugar; add well beaten egg yolks and add sifted dry ingredients alternately with water and lemon juice or milk. Fold in stiffly beaten egg whites.
Bake in three layers in moderate oven 15 to 20 minutes.
When cool, put together with Lemon Coconut Filling and sprinkle with coconut.
x together cream, vanilla, and coconut extract. With mixer on low
For the Lemon Pound Cake:
Preheat oven to 325\
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
Grease and flour 3 9\" cake pans. Sift together flour and
d sugar until thick and lemon-colored. Beat in the
Preheat oven to 350\u00b0F; grease generously and flour 10-inch Bundt pan.
Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
Bake at 350\u00b0F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
TIP: for best results, cut cake with a serrated knife; clean after each slice.
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
CAKE: Combine cake mix, pudding mix, eggs, oil
nutes. Beat in vanilla and lemon extract. Sift flour mixture over
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
1) Mix cake mix, 1/3 cup of
For the cake: Adjust the oven rack to
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for