Coconut Cake

Makes 16 servings
Prep 30 min
Bake at 350 for 40 min

Cake:
3 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 can (13.5 oz) coconut milk
1 cup sweetened flake coconut, finely chopped

Frosting and filling:
1 package (8 oz) reduced-fat cream cheese, softened
4 T unsalted butter, softened
1 tsp vanilla extract
1 box (16 oz) confectioners' sugar
 1/2 cup strawberry preserves
1 1/2 cups sweetened flake coconut

1- Heat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, and spray paper.
2- Cake: in large bowl, whisk together flour, baking powder and salt. Set aside.
3- In another large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a tie, beating well after each addition. Add vanilla and coconut extracts; beat until combined.
4- On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.
5- Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove caked layers from pans and cool completely.
6- Frosting; in large bowl, beat cream cheese and butter until smooth. Beat in vanilla . on low speed, beat in confectioners' sugar until smooth.
7- Trim cake layers level if crowned. Place on e cake layer on a plate. Spread top with preserves. Add remaining cake layer. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut into sides of cake. Refrigerate 1 hour before slicing.

Per serving: 550 calories, 29 g fat, 5 g protein, 72 carbohydrate; 1 g fiber; 240 mg sodium, 87 mg cholesterol

Coconut Pecan Cake

Makes 12 Servings

Fill and frost with "Italian Cream Frosting" recipe.

Have all ingredients at room temp. Preheat the oven to 350. Greaseand flour two 8x2-inch  round pans or one 10-12 cups fluted tube or Bundt pan, or line bottoms of round pans with waxed or parchment paper.

Measure:
1 1/2 cups sifted cake flour

Combine:
2/3 cup buttermilk
3/4 tsp baking soda
1 tsp vanilla

In large bowl, beat until creamy, about 30 seconds:
3 T (1 stick) unsalted butter

Gradually add and beat on high speed until lightened in color and texture,
4 to 6 minutes:
1 1/3 cups sugar

Beat in one at a time:
3 large egg yolks

Add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Stir in:
1 cup sweetened shredded dried coconut
2/3 cup chopped pecans

In a medium-size bowl, beat on medium speed until soft peaks form:
3 large egg whites
1/8 tsp cream of tartar

Gradually add, beating on high speed:
1/4 cup sugar

Beat until peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the buttermilk batter, then fold in the remaining whites. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes in round pans, 55-65 minutes in a fluted tube or Bundt pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a slim knife around the cakes(s) to detach it from the pans, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert the cake(s) and peel off the paper liners, if using. Let cool, right side up or inverted, on the rack.

Italian Cream Frosting

Makes about 4 cups

Have cream cheese cold and butter at room temperature.

In large bowl, beat just until blended:
12 ounces cream cheese
12 T (1 1/2 sticks) unsalted butter
1 1/2 tsp vanilla

Add one-third at a time and beat just until smooth and the desired consistency:
6 cups powdered sugar, sifted

If the frosting is too stiff, beat a few seconds longer. Do no overbeat.

This frosting keeps, refrigerated, for about 1 week. or freeze for up to 3 months. Soften and stir until smooth before using.

(Used on "Coconut Pecan Cake" recipe)

Better Than Sex Cake

by Kathie Hill (who is kathie hill? :)

1 Duncan Hines Deluxe II Yellow Cake Mix
4 eggs
1/2 c. Wesson Oil
8 oz. sour cream
1 small instant vanilla pudding
1 (4 oz) German- sweet chocolate bar, grated
6 oz. mini Hershey chocolate chips

Beat cake mix, eggs oil, sour cream and pudding together until well mixed. Stir in grated chocolate and chocolate chips. Spoon into a well-greased and floured bundt or tube cake pan. Bake at 350 for 55-60 min. or until done. Sprinkle with confectioners sugar.

Bunt Cake

-by my Sister LaRee

Need Picture of LaRee
Need story (from Sherry maybe?) about Aunt LaRee coming over and teaching her how to cook.

1 pkg. yellow cake mix
1 pkg. vanilla pudding
3/4 c. oil (corn oil)
3/4 c. water
4 eggs
4 t. butter extract
1/4 c. chopped nuts
2 t. cinnamon
1/4 c. gran sugar
1/2 t. vanilla

Grease and flour cake pan. (bunt or tube)
Sprinkle nuts on bottom of pan. Mix together cake mix and pudding (just powder), oil, water and eggs and extract. beat 8 min on high speed.

Mix together cinnamon and sugar.
Pour 1/3 batter over sugar and cinnamon mixture.
Repeat twice. Bake at 350-375 for 40-45 min.
Drizzle glaze over top.

Glaze:
1 c. powdered sugar
1/2 t. vanilla
1/2 t. butter extract
2 T. milk

Note: it's better to be overdone than underdone.

Peanut Butter Marble Cake

Prepare Pillsbury White Cake Mix as directed. To 1 cup batter, blend in 2 T peanut butter, 1 T  cocoa and 1 T water. Pour rest of batter into two 8-inch pans. Spoon chocolate mixture on top. Cut through batter with spatula to marble. Bake as directed. Cool. Frost with Creamy Fudge Frosting to which 1 T peanut butter has been added.

This cake is something I often made for Sunday dinner when my children were little. 

Coconut Cake

1 box white cake mix
1 large carton sour cream
1 (9 oz) carton frozen whipped topping
2 cups coconut
2 c. sugar

Mix cake according to directions.
Bake in two nine inch pans.
Cool and slice cakes in two so you have four layers.
Mix together coconut, sour cream and sugar.
Set aside 1/2 c. of this mixture and spread the rest in the layers.
Mix reserved mixture with whipped topping and frost top and sides.
Garnish with coconut and drained cherries, if desired.
Refrigerate 3 days. Keep refrigerated.

Raspberry-Nut Cake

Sift together:
2 c. flour
1 1/2 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. soda
Set aside

Add:
1 1/4 c. sugar gradually to
1/2 c. shortening, creaming well

Blend in:
3 unbeaten eggs, beating well after each

Combine:
3/4 c. sour milk
1 t. vanilla- add alternately

Stir in:
1/2 c nuts, chopped
1 c fresh raspberries

Turn: into two 8 in layer pans

Bake: at 350 for 30-40 min.
Frost with raspberry icing by adding a few raspberries to a powdered sugar icing.

Zodiac Cake

Cream 2 c. butter until smooth and light with 2 c. sugar. Beat in 6 egg yolks. Sift 3 c. flour over 3/4 # candied cherries and 1/4# candied pineapple and 5 c. assorted nuts. Toss mixture until well coated with flour. Stir flour mixture into creamed mixture and add 2 T lemon extract.
Beat 6 egg whites until stiff but not dry. Fold into batter thoroughly , but gently.
Pour batter into well-oiled, paper-lined pan. Bake at 300 for approx. 1 1/4 hours or until tests done. Let cake cool for 10 min before removing from pan carefully.

Note from Rhea: LaRee uses these cakes as Christmas gifts when baked in 3x6 pans. She decorates them thus:

They are pretty and good little gifts.

Texas Cake (Grandpa Sterling's favorite)

Mix in large bowl:
2 c. flour
2 c. sugar

Bring to a boil, stir and mix well:
1 c. margarine
1/3 c. cocoa
1 c. water

Pour over flour and sugar

Add: 1/2 c. buttermilk
2 lg. eggs
1 t. soda
1 t. vanilla

Mix well and pour into greased and flowered pan- 11x17x1 or 15x?

Bake at 400 for 20 min.

Frosting:
1 sq. choc (1 sq is one oz.) or 3 T cocoa and 1 T fat
1 egg
1/2 cube butter
1 t. vanilla
1 1/2 to 2 c. powdered sugar

Melt choc. and butter over low heat
Add rest of ingredients
Beat

Or use a powdered sugar, butter, cream frosting if you prefer.

Easy Butterscotch Icing

Melt in saucepan:
1/2 cup butter

Add: 1 cup brown sugar (packed in cup)

Boil over low heat for 2 minutes, stirring constantly.

Stir in 1/4 cup milk
Stir until mixture comes to a boil. Remove from heat and cool to lukewarm.

Add gradually 1 3/4 to 2 cups sifted confectioner sugar

Beat until spreading consistency.
If icing becomes too stiff, add a little hot water to soften.
Makes filling and icing for 2-layer 8 inch cakes.

Cream Cheese Frosting

1- 8oz. pkg. cream cheese
1/2 stick butter (soft)
2 t. vanilla
Beat and add powdered sugar (1/2 box or more)

Date Cake

by Elnora Hymas, Rhea's mom

When the doctors my father went to in Salt Lake told him to not eat shortening, someone gave Mother this recipe made with oil. It made such a hit that Mother was asked to bring it to all their parties and picnics, especially in Arizona.

1 c stoned dates cut up and 1 t. soda
1 c. boiling water over dates- stir and cool

1 egg
1 c sugar
1 t. vanilla
1/2 t. salt
1/2 c. nuts
2/3 c. melted butter or Wesson Oil
1 1/2 c. flour

Mix as cake. Bake 30 min. at 350 degrees
Take out. Add topping and bake 10 min. at 300 degrees.

Topping

1/2 c brown sugar
4 T flour
4 T melted butter
1 c. chipped nuts
1 T. water

Some like to double the topping ingredients. Heat together in pan.
Spread on cake. Bake 10 min. at 300 degrees.

Lazy Daisy Oatmeal Cake

1 c. oatmeal
1 1/4 c. boiling water over oatmeal (let set 20 min.)
When cooled add to creamed shortening and sugar.
1 c. brown sugar
1 c. white sugar
1/2 c. shortening and 1 cube butter

Then add:
2 eggs
1 1/2 c flour

 Add spices to flour:
1 t. vanilla
1 t. soda
3/4 t. cinnamon
1/4 t. nutmeg
1/2 t. salt

Bake in square pan 50-55 minutes at 350 degrees

Frosting:
1/3 c butter or marg.
1/2 c b sugar
3 T cream
1/3 c chopped nuts
3/4 c coconut, if desired


Combine ingredients. Spread over cake and broil until bubbly. Serve warm or cold.

Daughter Sherry used Butterscotch Brown sugar icing on this cake. Yum.

Beth's Texas Cake

Mix in large Bowl:
2 cups flour
2 cups sugar

Bring to a boil stir and mix well: 1 cup margarine
1/3 cup cocoa
1 cup water

Pour over flour and sugar. Add: 1/2 cup butter milk
2 large eggs
1 teaspoon soda
1 tsp vanilla

Mix well and pour into greased and floured pan. 11 by 17 by 1 or 15 1/2 by 6 1/2 by 1

Bake at 400 degrees for 20 minutes

Fruit Cocktail Cake

Shelese says: I got 2 slightly different recipes for this and tried to combine the 2

Cake:

1 1/2 cups of sugar
2 cups of flour
2 eggs
1 teaspoon of vanilla
1 can of fruit cocktail
1 tsp soda
1/4 tsp salt

Mix. Put in a 9 by 13 pan.
Sprinkle over the top: 1/2 cup brown sugar and one and  1/2 cup chopped nuts.
Bake at 350 degrees for 45 min.

Glaze:
3/4 c. sugar
One cube of butter
1/2 cup of canned milk or cream

Boil this for 2 minutes. Pour over cake while cake is warm. When cool top with Whipped Cream or Cool Whip.