ontinue to cool.
Raspberry Coconut Filling Empty jar of raspberry preserves
50 degree Fahrenheit
Coconut Filling:
Process coconut and sugar in blender
).
For the coconut filling:
Pop the coconut in the oven
Coconut Filling Directions:
In small bowl
ix together cream, vanilla, and coconut extract. With mixer on low
ach addition.
Stir in coconut.
Pour batter into 4
25 degrees F. Spread the coconut evenly onto a baking sheet
Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400\u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool on racks. Spread Coconut Filling between layers.
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
small saucepan simmer the coconut, sugar, water, butter, and salt
br>Cool cakes completely.
Filling: In a saucepan over medium
For the filling:
Heat the butter,
nd set aside.
Prepare coconut cake:
In large bowl
ackage directions and add the coconut extract. Bake in two 8
ombine first five filling ingredients and mix well,If coconut to dry
range juice.
Beat in coconut. Cover and refrigerate.
In
ayers are cool, fill with Coconut Filling between layers. Using 2/3
Mix sour cream, sugar and coconut together and cover tightly. Let it set overnight in refrigerator.
Next day, bake cake mix as directed.
Let cool and then cut layers in two pieces (making 4 layers).
Keep 1 to 2 cups of coconut filling to frost with.
Then put the coconut filling in between all 4 layers.
Then frost. Keep in refrigerator.
Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.
hisk egg whites, milk, and coconut extract in a separate bowl