Best Jeannes Rave Review Cake Recipes

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RAVE REVIEW COCONUT CAKE



Rave Review Coconut Cake image

Make and share this Rave Review Coconut Cake recipe from Food.com.

Provided by Southern Polar Bear

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

1 (18 ounce) box yellow cake mix
1/8 cup flour
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/4 cup vegetable oil
2 cups coconut
1 cup chopped walnuts or 1 cup pecans
4 tablespoons butter
2 cups coconut
1 (8 ounce) package cream cheese
2 tablespoons milk
3 1/2 cups sifted confectioners' sugar
1/2 tablespoon vanilla

Steps:

  • Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
  • Beat at medium speed for four minutes.
  • Stir in coconut and nuts.
  • Pour into 3 greased and floured 9" layer pans.
  • Bake at 350 for 35 minutes.
  • Remove and cool.
  • Frosting:.
  • Melt 2 tablespoons butter in skillet.
  • Add coconut while stirring constantly over low heat until golden brown.
  • Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
  • Spread coconut on paper towels to cool.
  • Cream 2 tablespoons butter with cream cheese.
  • Add milk; beat in sugar gradually.
  • Blend in vanilla.
  • Stir in 1 3/4 cups coconut.
  • Spread on top of cake layers.
  • Stack layers and sprinkle with remaining (1/4 cup) coconut.

Nutrition Facts : Calories 9281.4, Fat 556.8, SaturatedFat 304.2, Cholesterol 1232.1, Sodium 6173.8, Carbohydrate 1024.6, Fiber 69.3, Sugar 752.7, Protein 109.1

RAVE REVIEWS COCONUT CAKE



Rave Reviews Coconut Cake image

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 ⅓ cups water
4 eggs
¼ cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
  • Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
  • To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
  • Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
  • To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Nutrition Facts : Calories 692.5 calories, Carbohydrate 90.9 g, Cholesterol 93.6 mg, Fat 34.9 g, Fiber 3.6 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 577.5 mg, Sugar 68.6 g

JEANNE'S CAKE RECIPE - (3.7/5)



Jeanne's Cake Recipe - (3.7/5) image

Provided by HeatherS

Number Of Ingredients 23

Base
1/3 cup shortening
1/4 cup icing sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/3 teaspoon baking powder
Cake
1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Frosting
1/2 cup milk
2 tablespoons all-purpose flour
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla
1 cup icing sugar
1 dash salt

Steps:

  • BASE: cut shortening into dry ingredients then add vanilla; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F oven to 10 to 12 minutes. Cool. CAKE: Cream shortening and sugar, add eggs and vanilla, beating well until fluffy. Stir flour, baking powder and salt together, add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35 to 40 minutes. Cool. Frosting: in small saucepan, stir together milk and flour. Cook, stirring constantly, until mixture is thickened and smooth. Cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. (you can split the cake for layers). Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.

"JEANNE'S STYLE" BIRTHDAY CAKE



A bakery in Winnipeg is famous for this special cake and ship it to all parts of Canada. A recipe request column in the Winnipeg Free Press printed this copycat recipe submitted by a reader. Enjoy !

Provided by Shar-on

Categories     Dessert

Time 3h50m

Yield 1 8 inch square pan

Number Of Ingredients 20

1/3 cup shortening
1/4 cup icing sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/3 teaspoon baking powder
1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup milk
2 tablespoons all-purpose flour
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla
1 cup icing sugar
1 dash salt

Steps:

  • To prepare base, cut shortening into dry ingredients, mix well.
  • Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
  • Note: the base and cake are baked separately.
  • For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
  • Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
  • Pour batter into a greased and floured 8 inch square pan.
  • Bake at 350 deg. F for 25 - 40 minutes.
  • Frosting: in small saucepan, stir tog. milk and flour.
  • Cook, stirring constantly, until mixute is thickened and smooth. Cool.
  • On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy.
  • Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.
  • To assemble cake: place shortbread base on serving plate; spread with small amount of frosting.
  • Place cake on base. (you can split the cake for layers).
  • Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.

Nutrition Facts : Calories 5467.4, Fat 335.7, SaturatedFat 123, Cholesterol 650.2, Sodium 3248.8, Carbohydrate 565.6, Fiber 8.9, Sugar 299.1, Protein 55.4

RAVE REVIEWS COCONUT CAKE



Rave Reviews Coconut Cake image

This is a recipe I have made for years ,it is one of my brother Charles favorite Christmas and Easter cakes.My late brother Pierson all way's wanted it for his Birthday Cake.I first found it in 1978 in a magazine .The recipe has the date on the bottom of the recipe card I cut out .It is from Baker's Angel Flake...

Provided by Mary R Morris

Categories     Other Desserts

Time 45m

Number Of Ingredients 14

1 package (2 layer size) yellow cake mix-no pudding in mix
1 package (3.4oz) jello vanilla instant pudding and pie filling
1 and 1/3 cups of water
4 large eggs
1/4 cup of a good vegatable oil
2 cups bakers angel flake coconut
1 cup of chopped walnuts or pecans(i use walnuts)
COCONUT -CREAM CHEESE FROSTING
4 tablespoons of butter
2 cups of angel flake coconut
1 package of (8 oz )cream cheese
2 teaspoons of milk
3 and 1/2 cups of sifted confectioners (powered)sugar
1/2 teaspoon vanilla extract

Steps:

  • 1. Blend cake mix ,pudding mix,water ,eggs,and oil in larger mixer bowl.Beat at medium speed of electric mixer 4 minutes.Stir in coconut and walnuts.POUR into three (3) greased and floured 9-inch layer pans.Bake at 350 degrees for 35 minutes (test with tooth pick)..Cool in pans for 15 minutes ;remove from pans and cool on rack.Till totaly cool .Fill and frost with the Cream Cheese Frosting listed below..
  • 2. Frosting:Melt two tablespoons of butter (use Real Butter)in skillet.Add coconut ;stir constantly over low heat untill golden brown.Spread coconut on paper towel to cool.Cream Cheese,with two tablespoons of butter .Add milk and sugar alternately,beating well .Add vanilla ;stir in 1 and 1/3 cups of the coconut.Spread on tops and side of the cake layers.Sprinkle with the remaining coconut::::; Personal Note ....... Besure you toast the coconut the way the recipe say's,in a skillet .The butter adds to the taste.I once did it in the oven and it did not have the same taste
  • 3. HIGH altitude areas ,increase water to 1 and 3/4 cups of water add 1/4 cup of flour...

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

JEANNE'S RAVE REVIEW CAKE



Jeanne's Rave Review Cake image

When Jeanne took this cake to covered dish dinners, whispers would go around as people tried to figure out how to get first in line before her Rave Review Cake was gone. True story! Jeanne was my late beloved mother-in-law. We shared more than just her son. We shared recipes! The week before she passed, I called her to find out...

Provided by Fran Miller

Categories     Cakes

Time 45m

Number Of Ingredients 15

FOR THE CAKE:
1 1/3 c water
4 eggs
1/4 c cooking oil
1 box yellow cake mix
1 pkg instant vanilla pudding mix (smaller size)
2 c flaked coconut
1 c pecan or walnut pieces
FOR THE TOASTED COCONUT CREAM CHEESE FROSTING
4 Tbsp butter or margarine, divided 2 tbsp. & 2 tbsp.
2 c flaked coconut
8 oz block of cream cheese
1/2 tsp vanilla extract
3 1/2 c powdered sugar
2 Tbsp milk, as needed

Steps:

  • 1. Preheat oven to 350 degrees F. Prepare baking pan/s by misting well with cooking spray or Baker's Secret. Set aside for now.
  • 2. In a large bowl, add the water, eggs, and oil. Mix for a few seconds with the mixer.
  • 3. Add cake mix and pudding mix. Beat until blended, then beat on medium speed for 4 minutes.
  • 4. With a sturdy spoon, stir in the coconut and nut pieces.
  • 5. Pour into prepared pan/s. Bake at 350 degrees F. for as long as directed on the cake mix box. NOTE: For some reason, the toothpick test isn't very reliable for this cake. Watch the cake closely for the correct color and touch the middle of the cake lightly to see if it springs back. A lightly-browned cake is probably pure batter in the middle. Don't ask me how I know. =^..^= Remove the cooling cake/s from the pan/s after 10 minutes to finish cooling.
  • 6. Sometime while the cake is baking or cooling, melt TWO tablespoons of butter or margarine in a skillet. Add the coconut and stir until browned as much as you like. Spread on waxed paper to cool.
  • 7. Once the cake is cooling, put the other TWO tablespoons of butter or margarine in a medium mixing bowl, along with the block of cream cheese, to soften for about 30 minutes or so. Add the vanilla and beat until blended.
  • 8. Add the powdered sugar and beat well. If the frosting is too stiff, add milk just ONE tablespoon at a time, mixing well after the addition, until the frosting is the consistency you like. Stir in the toasted coconut with a sturdy spoon.
  • 9. Frost the cooled cake and refrigerate an hour or so, until the frosting is set. Refrigerate leftovers, if you have any.

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