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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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599 - Easy Coconut Cream Cake |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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599 - Easy Coconut Cream Cake |
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(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O coconut cream INSTANT pudding
1 1/3 cups cold water
4 eggs
1/4 cup Crisco canola oil
2 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 2 TBSP flour, 1/2 cup milk, 1/2 cup white sugar, 1/4 cup Parkay margarine,1/4 cup Crisco shortening, dash of salt, 1/2 cup Domino's powdered sugar, 1 tsp.
vanilla
In a mixer, add dry cake mix, dry coconut cream pudding, water, eggs, and canola oil-
-beat until mixed, then beat 3 to 5 more minutes until creamy. Remove bowl from
mixer and add Baker's coconut and nuts--stir until well mixed. Pour batter into a 9 x
13 greased cake pan. Bake at 350 degrees for 1 hour--test with a toothpick for
doneness. Frosting: in a saucepan (no heat yet) add flour and slowly add milk while
stirring --turn heat on low and cook/stir constantly until thickened. Remove from heat
and cool completely. In a mixer add white sugar, Parkay and Crisco shortening--beat
until fluffy. Add salt, the cold flour/milk mixture--beat until it doubles in amount. Add
powdered sugar and vanilla--beat. Frost when cake is cooled.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, fudge, bread, entree, cooking, recipes, cake, pie, icing, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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