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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Toasted Coconut Sour Cream Cake
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Cakesandfrostings - Cake Toasted Coconut Sour Cream Cake Post by :Scot_Standke Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3209

Click below to download : Cakesandfrostings - Cake Toasted Coconut Sour Cream Cake (Format : PDF)

Cakesandfrostings - Cake Toasted Coconut Sour Cream Cake

Vegetable oil for misting the pan
1 package (18.25 ounces) plain white cake mix
1 cup (8 oz.) sour cream
1 can (8.5 oz.) cream of coconut
1/4 cup vegetable oil such as canola, corn, safflower, soybean or sunflower
3 large eggs

Toasted Coconut:
2 cups frozen unsweetened grated coconut, thawed.

1 package (8 oz) cream cheese at room temperature
3-3/4 cups confectioners' sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat oven to 350°. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, sour cream, cream of coconut, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look blended, however, flecks of cream of coconut may remain in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 - 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Leave the oven on.

Place the coconut in a pie plate and let toast in the oven until lightly browned 4 - 5 minutes.

Meanwhile, prepare the frosting. Place the cream cheese in a large mixing bowl and beat with an electric mixer set on low speed until softened, 30 seconds. Stop the machine and add the confectioners' sugar, milk and vanilla. Beat on low speed until the ingredients are moistened, 30 seconds or more. Scrape the sides down with a rubber spatula, increase the mixer speed to medium, and beat until well combined and fluffy, 2 minutes more.

Spread the frosting over the cake, using the rubber spatula to spread the frosting out to the edges of the cake. Sprinkle the top with toasted coconut.

Store this cake, covered in aluminum foil in the refrigerator for up to 1 week or freeze it wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.
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Cakesandfrostings - Cake Toasted Coconut W Lime Filling Cakesandfrostings - Cake Toasted Coconut W Lime Filling

Cakesandfrostings - Cake Toasted Coconut W Lime Filling
1 cup coconut -- flaked 2 1/4 cups cake flour -- not self rising 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup shortening -- room temperature 1 1/4 cups sugar 3 large egg -- separate out yolks 1 teaspoon vanilla 1 cup milk 1/4 teaspoon salt 1/4 teaspoon cream of tartar for the filling 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1/4 cup lime juice -- fresh 2 tablespoons lemon juice -- fresh 1 large egg -- lightly beaten 2 tablespoons butter -- unsalted, softened 1/4 cup coconut -- flaked for the icing 1 1/2 cups sugar 2

Cakesandfrostings - Cake Toasted Butter Pecan Cake Cakesandfrostings - Cake Toasted Butter Pecan Cake

Cakesandfrostings - Cake Toasted Butter Pecan Cake
2 c. pecans, chopped 1 1/4 c. butter 3 c. flour 2 tsp. baking powder 1/2 tsp. salt 2 c. sugar 4 unbeaten eggs 1 c. milk 2 tsp. vanilla Toast pecans in 1/4 cup butter in 350 degrees oven for 20 to 25 minutes. Stir frequently. Sift flour with bakingpowder and salt. Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs, beating well after each.Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Turn into 3 (9 or 8-inch) round layer