Preheat oven to 350 degrees F.
Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.
Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book by Marion Cunningham
By Free2B from North Royalton, OH
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As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake.
If you like a milk coconut flavor, this is a great recipe. I used it to make an Easter bunny cake, but it would also be great on it's own. Using light coconut milk dramatically reduces the amount of fat and calories.
This is very quick and easy to make with very limited ingredients. Can be iced with your favorite icing if desired. I like a plain vanilla icing that I add coconut to.
This is probably the most luscious cake I've ever eaten in my life, and my family has expected to see one on every Holiday table since I made the first one back in the 60's.
Bake the cake according to the directions in two 8 inch or 9 inch pans. Combine the sour cream, coconut, vanilla and sugar together and chill. Reserve 1 cup of the mixture to add to the whipped topping. Spread the coconut mixture between the cake layers. Frost the cake with the coconut and whipped topping mixture.
Cream together sugar, oil, margarine, and egg yolks. Add flour and soda alternately with buttermilk and vanilla. Add coconut and nuts and beat well.
Cream eggs, sugar, and vanilla. Add flour, baking powder, and salt sifted together. Heat the butter and milk to boiling and add to mixture.
Blend first 5 ingredients in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 (9 inch) layer pans.
Recipe for Coconut Banana Cake. Cream butter, sugar and salt together. Add beaten eggs, vanilla, buttermilk and mashed bananas. Stir just until well mixed, then add dry ingredients.
Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans. Set aside. In 3 qt. saucepan, combine 1 cup butter and 4 squares chocolate.
Bake cake as directed on box in 9x13 inch pan. Cool cake 15 minutes. Poke holes in cake with utility fork. Combine milk, sugar and 1/2 cup coconut in pan. Bring to a boil while stirring then reduce to a simmer for 1 minute...
This Coconut Orange Cake recipe was sent in by a reader in 2004.
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My mom used to make a coconut cake that she sliced the layers in half then put icing and coconut on each layer. She let it sit in the fridge for 3 days before we could eat it. She also used coconut milk. If anyone has this old recipe please let me know. Thank you for your time in advance.
By Angela Hunter from Hickory, NC
I found these -- maybe one of them is what you're looking for!
Paula Deen's Jamie's Coconut Cake
1 cup butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
shredded coconut (optional)
1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2 Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
4 While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
5 Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
6 To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that 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 electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
7 Cover loosely and refrigerate for three days (if you can stand it that long!).
3-Day Coconut Cake
1 (18 ounce) package white cake mix
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar
1 The night before you make this cake, blend together the sour cream, coconut and sugar.
2 Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
3 The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
4 Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
5 Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
6 Mix Cool Whip together with the reserved 1 cup coconut mixture.
7 Frost sides and top of cake with this mixture.
8 Cover the cake and place in the refrigerator.
9 Do NOT remove or eat for 3 days.
My friend has been making this cake for years. It's similar to the other recipes in your feedback but I'll send it anyway. My friend just made it again last month for our ladies get together & every one loved it...as usual.
Three Day Coconut cake:
1 Pkg. butter cake mix
1 3/4 cups sugar
16 oz sour cream
12oz. flaked coconut
9 oz.whipped topping
Prepare cake mix according to pkg. directions, making two 8 or 9" layers. When layers are cooled split in half. While cake is cooling, combine sugar, sour cream,& coconut, blend well. Chill. Before putting cake together, reserve 1 cup of sour cream mixture. Spread the remainder between layers of cake, making a layer cake 4 stacks high. Combine reserved sour cream mixture with whipped topping blending till smooth. Spread on top & sides of cake. Seal in air tight container & refrigerate for 3 days before serving. This will keep many days, if it has a chance.
My mom used to make this too. She always had to make two cause no one would wait the three days, lol
Can you use a chocolate cake for this recipe?