Make the almond cake - place the almonds and 1
Make the Chocolate Almond Cake:
Position a rack in
\" springform pan.
beat almond paste and sugar on low
tter and flour 9\" diameter cake pan with 2\" high
CAKE:
Almond Cake, 1 1/2 recipes,<
Preheat oven to 325\u00b0. Grease and flour a 10-inch tube or Bundt pan. In large bowl, cream the butter and shortening with the sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Add flour and remaining liquid ingredients. In blender or food processor, chop coconut to a firm texture.\tFold into cake batter. Pour in cake pan. Bake for 1 1/2 hours or until tester comes out clean. Serves 16.
wo 9-inch-diameter cake pans with 2-inch-
eal forms.
Stir almond meal, coconut, matzo cake meal, and vanilla bean
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Cook cake as directed in 13 x 9-inch pan.
While cake is hot, pour boiling mixture of coconut, milk, Eagle Brand milk and flavoring over cake.
Spread Cool Whip and sprinkle with coconut after cake has been completely cooled.
Refrigerate until served.
.
Combine cake mix, water, eggs, pudding mix, and almond extract in
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
hallow dish. Add the grated coconut, curry powder and salt. Set
CAKE:
Preheat the oven to
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
Combine cake mix, 1 cup coconut, water and egg whites.
Combine cake mix, 2/3 cup coconut, water and egg whites.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.
Bake cake as directed on package except use whole eggs plus 1/2 can Angel Flake coconut.
When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake.
When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.