>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.
d sugar until thick and lemon-colored. Beat in the
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!!
Grease and flour 3 9\" cake pans. Sift together flour and
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
inch round cake pans with
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.
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.
1) Mix cake mix, 1/3 cup of
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for