BUTTERMILK COCONUT CAKE
Got this recipe from a friend; she got it from an Amish Friends cookbook...this is an easy recipe and is oh, so good!
Provided by Jan W
Categories Cakes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Grease a 10-cup Bundt pan or tube pan. Mix 1 cup sugar, eggs, buttermilk, oil, 1 cup coconut and flavoring in large bowl. Add in flour, mixing well. Put batter in prepared pan and bake @ 350 degrees F for 1 hour. Turn cake out onto rack with waxed paper underneath to catch excess glaze.
- 2. For glaze: combine 1 cup sugar, water and 1 tsp. coconut in small saucepan. Boil 2 minutes and then pour over hot cake.
OLD FASHIONED APPLE CAKE
A moist apple cake that I make in an angel food pan. Sauce is poured over cake when taken out of oven. Delicious!
Provided by TCCLOWN
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine flour, 2 cups sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well. Stir in the chopped apple, nuts and coconut. Pour into prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake and let stand for 1 hour before turning out.
- To make the glaze: In a saucepan, combine butter, 1 cup sugar, 1/2 teaspoon baking soda and 1/2 cup buttermilk. Bring to a rolling boil and pour over cake.
Nutrition Facts : Calories 511.5 calories, Carbohydrate 60.9 g, Cholesterol 46.6 mg, Fat 28.7 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 329.1 mg, Sugar 41 g
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
BUTTERMILK-COCONUT CAKE
This is a luscious cake recipe I found in a recipe collection of Midwest cooks. I definitely ate more than my share!
Provided by SharleneW
Categories Dessert
Time 45m
Yield 1 two layer cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour two 8-inch or 9-inch round baking pans.
- Preheat oven to 375°.
- In medium bowl, stir together flour, baking powder and baking soda.
- In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
- Add the sugar and vanilla; beat until fluffy.
- Add sugar and vanilla; beat until fluffy.
- Add the egg whites and beat until smooth (about 2 minutes).
- Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
- Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
- Cool on wire racks for 10 minutes.
- Remove from pans to cool completely on wire racks.
- For frosting: In small bowl, beat 1/2 cup butter until light.
- Gradually add powdered sugar, beating well.
- Beat in milk and vanilla.
- Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
- Sprinkle top and sides with coconut.
- Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
- Let stand for 5 minutes.
APPLE CAKE WITH BUTTERMILK SAUCE
The apples are insanely delicious this time of year, so I decided to pull out my favorite apple cake recipe, originally published in Bon Appetit years ago.
Provided by Colean
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, baking soda, salt and cinnamon; set aside.
- In a large mixing bowl, beat eggs.
- Add sugar, oil, vanilla, and orange juice.
- On low speed, blend in flour mixture.
- Fold in apples, walnuts, and coconut.
- Pour into greased and floured Bundt pan.
- Bake at 325 degrees for 1 1/4 hours or until cake tests done.
- Invert cake onto a large plate or platter.
- Deeply puncture the top of the warm cake with a skewer or pick.
- In a small saucepan, bring all sauce ingredients to a boil, stirring frequently.
- Immediately spoon 1 1/4 cups of the sauce slowly over the top of the cake, then pour the remainder down the sides.
- Cool.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 529.4, Fat 30.3, SaturatedFat 8, Cholesterol 55.2, Sodium 265.4, Carbohydrate 61.7, Fiber 1.8, Sugar 42.1, Protein 5.2
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