Aloha Cake Recipe 435

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Steps:

• Mix cake mix, oil, eggs, mandarin oranges and vanilla together in mixer. Beat a couple of minutes until well-blended. The oranges will break up into tiny bits during this process. Pour into a greased 9×13 pan and bake 30-35 minutes at 350F. (You may also bake in a jellyroll pan, 15 minutes at 350F.) It will be golden brown across the top and a toothpick will come out clean when done. Let cool completely before frosting. FROSTING: Beat the coconut pudding and pineapple together a couple of minutes until thick. Fold in the Cool Whip. Spread over the cooled cake and refrigerate. Serve cold.

Steps:

• Preheat oven to 350°F.
• Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
• Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
• Spread pineapple and pudding over cake.
• Frost with whipped topping.
• Refrigerate 1 hour or until ready to serve.

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.