RICE COOKER ORANGE UPSIDE-DOWN CAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, large eggs, orange, lemon juice, pancake mix, butter
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
- Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
- Add the pancake mix and melted butter, and whisk until the batter is smooth.
- Brush the bowl of the rice cooker with melted butter.
- Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
- Slice the orange into 7 thin slices and lay on the inside of the bowl.
- Pour the batter over the oranges, and cook for 40 minutes.
- Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 15 grams
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)
This was posted by crenita2 on the Yahoo ricecookerrecipes group, and it looks like a really neat recipe. Posted for safe-keeping.
Provided by Demandy
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
- Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
- Then mix up the Jiffy cake mix according to the directions on the box.
- Hit cook and 40 minutes later it will be done.
- Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
- Allow it to cool before cutting.
Nutrition Facts : Calories 854.1, Fat 56.5, SaturatedFat 26, Cholesterol 63.4, Sodium 631.4, Carbohydrate 89.9, Fiber 5.7, Sugar 60, Protein 7.4
TROPICAL UPSIDE-DOWN CAKE
Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum - it gives the cake a glorious boozy edge
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square or 22cm round cake tin. Beat 50g of the butter with the brown sugar, then spread into the base and halfway up the sides of the prepared tin. Cut one of the pineapple rings into quarters, then arrange the whole rings in the tin, putting a cherry in the centre of each. Put a pineapple ring quarter into each corner.
- To make the sponge, tip the butter, sugar, flour, desiccated coconut, ½ tsp fine sea salt, most of the lime zest and the eggs into a large bowl. Beat together using an electric whisk until smooth and creamy. Spoon the batter over the pineapple and level with the back of a spoon. Bake for 35-40 mins. Leave to cool in the tin for 5 mins, then turn out onto a cake board or serving plate.
- Bring the reserved pineapple syrup to the boil in a medium pan, then stir in the coconut rum (if using), remaining butter and the lime juice. Leave to cool slightly. Drizzle over the cake, then scatter over the coconut flakes and remaining lime zest. Serve with whipped cream or coconut yogurt, if you like. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES
Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch
Provided by Lucy Netherton
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 13
Steps:
- First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
- To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.
Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium
COCONUT UPSIDE DOWN CAKE
This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 9x9-inch baking pan (greasing well on the bottom).
- In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
- In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
- Add in eggs; beat well.
- Sift/mix together flour, baking powder and salt.
- Beat the flour mixture into the creamed mixture.
- Add in half and half and vanilla; beat for about 5 minutes on high speed.
- Spread the cake batter over the coconut mixture in the pan.
- Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
- IMMEDIATELY invert pan on a serving dish/plate.
- Serve with a topping/dollop of whipped cream.
- Delicious!
MAKEOVER PECAN UPSIDE-DOWN CAKE
This moist and tender pecan upside-down cake is packed with pecans and sweetness. Although still not a "light" dessert, it has nearly a third fewer calories and 43 percent less fat than the original! -Mae Johnson, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.
Nutrition Facts : Calories 238 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 236mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
COCONUT-PECAN LAYER CAKE
This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg
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