Magic Coconut Cake Recipe 465

Steps:

• Place all the ingredients in a blender. Blend well. Pour into a greased pie plate. Bake at 350 degrees for 45 to 60 minutes.

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.

Steps:

• Pre-heat the to 350°F (180°C). Butter well a 9" spring-form pan.
• Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
• Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
• In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
• Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
• When the 'cake' is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the 'cake' to release it, if necessary.
• Now you will see that your 'cake' has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
• Serve warm or cold, with whipped cream or ice cream.