CHERRY DREAM CAKE
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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 COCONUT BARS
I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don't think an event is special unless they are part of it. -Marguerite Emery, Orland, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY COCONUT DREAM CAKE
Make and share this Cherry Coconut Dream Cake recipe from Food.com.
Provided by IamEarnie
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
- Mix flour, baking powder, baking soda, salt.
- At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
- At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
- Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.
Nutrition Facts : Calories 421.1, Fat 20.4, SaturatedFat 11.5, Cholesterol 92.8, Sodium 236.1, Carbohydrate 55.6, Fiber 1.4, Sugar 28.1, Protein 5.3
COCONUT DREAM CAKE
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
Nutrition Facts :
COCONUT DREAM CAKE
best cake I have ever had. it looks good too. Chocolate cake mix(prepared & baked) you can either bake in four 9 in. pans or slice to make four layers. bake 20 minutes (do not over bake)
Provided by duckit
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Prepare cake according to Package instruction. Baking in either four 9in pans, or 2 pans, slicing each layer to make a total of four layers. Do not over bake. Bake 20 minutes and check it.
- Frost and and stack each layer.
- top with coconut or shredded chocolate.
- This is also very good prepared with a lemon cake.
- Keep refrigerated.
Nutrition Facts : Calories 346.5, Fat 26.5, SaturatedFat 21.2, Cholesterol 16.9, Sodium 32.9, Carbohydrate 27.6, Fiber 3.5, Sugar 22.6, Protein 2.9
COCONUT DREAM CAKE
Make and share this Coconut Dream Cake recipe from Food.com.
Provided by Mindi Bunch
Categories Dessert
Time 50m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- For cake, mix all ingredients in a mixing bowl.
- Transfer to floured 13x9 inch pan.
- Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
- For topping, mix Dream Whip, pudding, and milk; refrigerate.
- Spread on cake when cool.
- Sprinkle coconut over top.
- Must be refrigerated.
Nutrition Facts : Calories 403.9, Fat 24.4, SaturatedFat 7.7, Cholesterol 45.1, Sodium 401.1, Carbohydrate 43, Fiber 1, Sugar 31.2, Protein 4
CHERRY DREAM CAKE
This is a version of my orange dreamsicle cake but with different ingredients. All my friends really like how the dreamsicle cake is so refreshing on a hot summers day that I thought a cherry one would give the same effect. You can use suger-free ingredients expect for the cake mix and milk which I use 2% all the time, if you want. I have made it and its yummy. Hope you enjoy as much as we do.
Provided by Marsha D.
Categories Dessert
Time 45m
Yield 10-15 serving(s)
Number Of Ingredients 14
Steps:
- Set out Cool whip to thaw.
- Prepare cake mix according to directions for a 9x13 pan.
- After the cake is done and you bring out of the oven. Poke holes though out the cake with a fork.
- Prepare cherry jello with 1 cup of boiling water and pour over the cake.
- Allow to cool in pan for 30 minutes or more.
- In a large mixing bowl, mix together with hand mixer( or other) instant vanilla pudding, 2Tbs. maraschino cherry juice with 1 cup of milk.
- Stir in cherry and vanilla extracts.
- Mix well.
- Fold in Cool whip.
- Take a few cherries and chopped them up and add to the cool whip mixture.
- Drop 2-4 drops of red food coloring and stir well.
- Spread over the cake.
- Take 8 cherries and cut in half and place on top of cake, 2-3 inches apart.
- Chill for 2 to 3 hours or overnight.
Nutrition Facts : Calories 451.7, Fat 19.8, SaturatedFat 7.3, Cholesterol 3.4, Sodium 538.4, Carbohydrate 61.6, Fiber 0.5, Sugar 43, Protein 7.5
CHERRY AND COCONUT CAKE
Cherry and Coconut Cake
Provided by karen230674
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cream the butter or margarine with the sugar
- beat in the eggs and milk with a whisk (electric or hand)
- stir in the coconut and cherries
- fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
- line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
- place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean
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MOIST CHERRY AND COCONUT CAKE - WHERE IS MY SPOON
From whereismyspoon.co
4.6/5 (8)Total Time 55 minsCategory CakesCalories 196 per serving
- If using frozen cherries, defrost and drain them before you start with the cake. Pit the cherries, if fresh or drain them, if canned. Set aside.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a springform of about 23-24 cm/ 9-10 inches and sprinkle it with breadcrumbs to coat all over. Turn it over the sink and pat it on the bottom to remove the excess. Set aside.
- Beat the eggs, sugar and vanilla extract until pale and fluffy. In another bowl, mix together the flour and the baking powder. Sieve over the egg mixture. Mix in shortly. Add the buttermilk and incorporate it quickly into the batter. Pour into the prepared springform. Add the cherries on top. Sprinkle with the coconut flakes. Bake for 20-25 minutes.
- During the last 5 minutes of the baking time, heat the butter and the cream in a small saucepan until the butter is melted, don't let come to a boil. Remove the cake from the oven pour the cream mixture evenly all over.
COCONUT AND CHERRY CAKE - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
4.5/5 (36)Total Time 55 minsCategory CakesCalories 257 per serving
- Sift the flour and salt into a large mixing bowl. Stir in the caster sugar and rub in the butter until the mixture resembles fine breadcrumbs.
- Beat the egg and milk together in a small jug or bowl. Toss the cherries with the coconut. Add both to the dry ingredients and fold in gently until the batter is smooth. It will be a fairly thick batter.
- Spoon into the prepared loaf tin, smooth out the top with the back of a spoon (so the cake rises evenly) and sprinkle with the demerara sugar. Bake for 45-50 minutes or until a skewer inserted in the middle of the cake emerges clean. Leave to cool in the tin for about 10 minutes before turning out to cool completely on a wire rack.
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