oft peaks.
Split cold cakes in 1/2 and sandwich
ell after each addition. Add coconut. Fold in flour alternately with
ut clean.
For the coconut topping, beat egg whites in
Sprinkle coconut onto a plate. Using 2 forks, carefully coat cakes in
Add remaining butter, remaining sugar, coconut, flour and egg yolks and
Coconut Cakes:
Preheat oven to
poon. Keep warm.
Spread coconut on a large plate. Using
Mix together
and bake in Bundt pan in 350\u00b0 oven for 55 minutes.
Can
bake
two cakes at same time by doubling recipe except the oil, pecans, vanilla and milk.
Will make one Bundt and one angel food cake.
Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
Bake in the preheated oven until firm and golden, 15 to 20 minutes.
ake pans, and bake until cakes are puffed and golden and
b>cakes onto a parchment paper-covered wire rack. Cool.
Place coconut
he heavy cream, sugar, and coconut cream in a heavy saucepan
br>Beat butter, 1 tsp coconut extract, sugar and eggs until
br>Tips For Trying New Recipes:
Read the recipe ALL
aper liners from the cooled cakes.
For the chocolate icing
n drained pineapple, reserved juice, coconut, banana, egg and oil. Spoon
dd cream of coconut, water, vanilla, and coconut extract and beat
he touch.
Cool the cakes for 10 minutes in the
br>Mix together cake mix, coconut milk and egg whites until
astry tip.
Remove the cakes from the baking forms.