HOLIDAY APPLE COCONUT CAKE
This cake always makes an appearance at our Christmas Eve family get-together. I hope your family enjoys it as well!
Provided by D. Todd Miller
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Cream oil, sugar, and eggs with an electric mixer until it is well-blended.
- Sift together flour, salt, baking soda and cinnamon.
- Add dry ingredients to the creamed oil, sugar, and eggs, and mix thoroughly.
- Blend in apples, coconut, raisins, pecans, and vanilla extract.
- Mix the entire mixture very well.
- Bake in a greased and floured "Bundt" pan at 350 for 1 hour and 15 minutes.
Nutrition Facts : Calories 482.1, Fat 26.8, SaturatedFat 6.4, Cholesterol 42.3, Sodium 256.9, Carbohydrate 58.4, Fiber 2.6, Sugar 35.6, Protein 4.6
HOLIDAY PISTACHIO AND COCONUT PUDDING CAKE
A delicious and festive holiday cake that it so good you may want to eat it year-round!
Provided by Maddy HELEINE @Oceanwater
Categories Cakes
Number Of Ingredients 15
Steps:
- Shred the coconut flakes finer by putting them in a Cuisinart for a couple of minutes. Melt the coconut oil. The coconut oil comes in a jar and can be found near the other oils in the grocery store. Just scoop out the amount you need into a microwave safe bowl, and then microwave it for a minute or so to melt it.
- Mix the cake mix, soda, eggs, pudding mix, melted coconut oil and finely shredded coconut in a mixer on low speed until combined. Mix an additional 3 minutes on medium speed.
- Oil the bottom and sides of two standard round cake pans. Divide the thick cake batter evenly between the two, smoothing out the batter on top. Bake at 350 degrees for 20-25 minutes until a toothpick inserted comes out clean.
- After the cakes have been out of the oven for 15 minutes, remove them from the pans and let them cool on cooling racks.
- While the cakes are cooking, make the frosting. Mix the cream cheese in a mixer for 2-4 minutes until it is fluffy and light. Add the powdered sugar and pudding mix and continue to mix for another minute until combined. Add the milk and mix until creamy about one minute.
- Fold the Cool Whip into the cream cheese mixture using a large spoon.
- Put one cake layer down and add 1/3 of the frosting on top of it. Smooth evenly. Add the second layer of cake and frost the cake with the remaining 2/3 of the frosting. Sprinkle the top with the chopped pistachios.
HOLIDAY COCONUT CAKE
Take one bite of this Holiday Coconut Cake to be transported to a warmer climate. Holiday Coconut Cake is rich with coconut, crushed pineapple and OJ.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.
- Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.
- Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter. Pour into prepared pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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