BUTTERMILK-COCONUT CAKE
This is a luscious cake recipe I found in a recipe collection of Midwest cooks. I definitely ate more than my share!
Provided by SharleneW
Categories Dessert
Time 45m
Yield 1 two layer cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour two 8-inch or 9-inch round baking pans.
- Preheat oven to 375°.
- In medium bowl, stir together flour, baking powder and baking soda.
- In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
- Add the sugar and vanilla; beat until fluffy.
- Add sugar and vanilla; beat until fluffy.
- Add the egg whites and beat until smooth (about 2 minutes).
- Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
- Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
- Cool on wire racks for 10 minutes.
- Remove from pans to cool completely on wire racks.
- For frosting: In small bowl, beat 1/2 cup butter until light.
- Gradually add powdered sugar, beating well.
- Beat in milk and vanilla.
- Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
- Sprinkle top and sides with coconut.
- Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
- Let stand for 5 minutes.
BUTTERMILK COCONUT BARS
One of my favorite recipes...you can't go wrong serving these bars.
Provided by Vanessa
Categories Coconut Cookies
Time 1h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
- Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
- Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 32.1 g, Cholesterol 18.4 mg, Fat 6.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 148.7 mg, Sugar 23.4 g
BUTTERMILK CINNAMON BARS
These are from Sally Grosserode. Very old recipe. They have coconut and nuts too. I have made this recipe. It is wicked good. The batter is loose when you put it over the pressed mixture. It is very rich, almost candy bar like. Try this recipe; you will like it.
Provided by Dienia B.
Categories Bar Cookie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, sugar and brown sugar.
- Add flour. Divide in 1/2.
- To the first half add nuts and coconut.
- Press into the bottom of a 9x13 pan; set aside.
- Combine egg, salt, cinnamon, baking powder, buttermilk, and vanilla.
- Spread over first layer.
- Bake in 350 degree Fahrenheit oven for 45 minutes.
- While still warm frost with thin icing.
MAMA'S BUTTERMILK COCONUT PIE
My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE BUTTERMILK SQUARES
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. -Clarice Baker, Stromsburg, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring butter, cocoa and water just to a boil. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan. , Bake until set, 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.
Nutrition Facts : Calories 466 calories, Fat 19g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 380mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
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