PINK CHERRY COCONUT CAKE
This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter
Provided by TexasToast R
Categories Dessert
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
- Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
- Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
- Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
- Store in refrigerator until serving time.
Nutrition Facts : Calories 443.7, Fat 20.4, SaturatedFat 8.4, Cholesterol 73.1, Sodium 346.2, Carbohydrate 63.5, Fiber 2, Sugar 57.3, Protein 4
COCONUT CHERRY DUMP CAKE
This recipe is more like a cobbler than a cake, and so easy to prepare! Just dump the ingredients into the pan one by one and bake. Would be great for a baby or bridal shower or another celebration. Enjoy!
Provided by averybird
Categories Dessert
Time 1h5m
Yield 18-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
- Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
- Add the layer of cherry filling over the pineapple.
- Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
- Drizzle the entire pan with melted butter.
- Sprinkle the coconut and pecans evenly over the top of the cake.
- Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes.
- Serve with vanilla ice cream on top!
Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 9.3, Cholesterol 20.9, Sodium 265.3, Carbohydrate 39, Fiber 2.4, Sugar 17.7, Protein 2.6
CHERRY COCONUT TREATS
My great-grandmother created this recipe more than 100 years ago, so it's made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries. -Anne Mullen, Windsor, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 362 calories, Fat 20g fat (14g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
CHERRY-COCONUT CHOCOLATE TORTE
This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. -Dian Hicks Carlson, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
Nutrition Facts :
CHERRY & COCONUT CAKE
Indulgend cherry cake with a sweet coconut and cream topping.
Provided by ninarose
Time 1h
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat the oven to 180 degrees. Let the cherries drain. Mix flour, baking powder and cocoa in a bowl. Add the sugar, butter and eggs and mix until smooth.
- Spread the pasty on the greased baking tray. Add the cherries. Bake the base for 45-55 Min in the oven, take out and let it cool.
- Mix the Paradiescreme, sour cream and single cream in a bowl and spread over the base.
- For the crumble, mix the coconut, butter and sugar. Heat it gently until the butter has melted. Let it cool before adding onto the cream.
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