BROILED COCONUT TOPPING
My husband does not like the gooey icing of German Chocolate cake, so I found this pretty slick alternative! It has all the flavors, but a very distinct "crunch", it almost caramelizes on top of the cake. Try it, I think you will be pleasantly surprised! I do not use the nuts as my husband does not like nuts in his cakes, only cookies! This is perfect for a 13x9 cake, I often use a Swiss Chocolate cake mix.
Provided by Michelle S.
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread mixture over a slightly warm cake.
- Set your oven to broil.
- Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
- WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!
Nutrition Facts : Calories 1341.2, Fat 71.5, SaturatedFat 51.3, Cholesterol 128.4, Sodium 596, Carbohydrate 180.2, Fiber 3.2, Sugar 173.3, Protein 4.4
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
LEMON CAKE POPS FROM SCRATCH
These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h45m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
- Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
- Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
- Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
- Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
- Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
- Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
- Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g
LEMON POP CAKE WITH PINEAPPLE COCONUT TOPPING
From "Cake Mix Magic." The author notes that "The pop is in the cake; it's not the cake that 'pops.'" A lemon cake mix with lemon-lime soda in it is matched with a tropical toasted coconut and crushed pineapple whipped topping. The plain cake can be prepared and frozen for later. Just thaw and top it when you need to. If you are using a cake mix with pudding already in it, you may choose to eliminate the package of pudding mix that the recipe calls for. Prep time is an estimate.
Provided by the_cookie_lady
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake and pudding mixes with eggs and oil. Beat on medium speed for 3 minutes. Gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.
- Spread batter evenly in greased 13-by 9-inch pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Topping: Gently fold pineapple and coconut into whipped topping. Spread over cooled cake. Chill until serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 422.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 71.4, Sodium 431.7, Carbohydrate 50.1, Fiber 0.7, Sugar 26.7, Protein 4.3
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
LEMON CAKE POPS
This quick dessert hack gives you glazed lemon cake pops in a matter of minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 1
Number Of Ingredients 5
Steps:
- 1) Mix a glaze of water and powdered sugar.
- 2) Roll that tangy lemon bar into a uniform ball.
- 3) Dip the ball into the glaze.
- 4) Sprinkle your pop with lemon zest.
- 5) Pop it on the stick and enjoy.
Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 23 g, TransFat 0 g
COCONUT CAKE WITH PINEAPPLE FILLING
This was our family's traditional Birthday or Easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.
Provided by Cathy Tedder
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the cake:.
- Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
- In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
- Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
- For the pineapple filling:.
- Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
- For the icing:.
- Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
- Assemble the cakes:.
- Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
SPICE CAKE WITH ALMOND-COCONUT TOPPING
Make and share this Spice Cake with Almond-Coconut Topping recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 330 degrees F (165C).
- Butter and flour a 10 inch bundt pan.
- Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
- In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
- Add eggs; beat until smooth.
- Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
- Pour batter into prepared pan.
- Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
- Preheat broiler.
- Combine brown sugar, butter, almonds, coconut, milk and vanilla.
- Spoon mixture over top of cake.
- Place under broiler, 3 inches from heat source until lightly browned.
- WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!
Nutrition Facts : Calories 348.4, Fat 13.8, SaturatedFat 6.7, Cholesterol 76.5, Sodium 272.9, Carbohydrate 52.3, Fiber 1.4, Sugar 35, Protein 5.3
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5/5 (15)Category Dessert, Cake
- Make the Cake Layers: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Set aside.
- In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a small bowl, mix together buttermilk, cream, and extracts. Set aside. In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
- On low speed, add half the dry ingredients and mix until just combined. Add the wet ingredients and mix until fully incorporated. Pour in the last of the dry ingredients; mix until just combined. Fold in coconut, and divided batter evenly between cake pans.
- Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Then cut each layer in half, creating 4 thin layers.
7-UP CAKE - THE SOUTHERN LADY COOKS
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5/5 (22)Category CakeCuisine American, SouthernTotal Time 55 mins
- Combine all ingredients and mix well with mixer. Spray 2 (8 inch) cake pans and divide batter. Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary. Let cool and frost with your favorite frosting or the pineapple filling recipe
- Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often). Remove and add coconut. Let cool and spread between cooled cake layers and on top of cake.
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