with a coarse crumb; not like a pound cake. Local bakery has a "famous"
coconut sheet cake and I'm trying to duplicate it. I don't think
there's any coconut in the cake itself (although maybe they add Coco
Lopez), and I think the frosting is just extra sweet whipped cream with
*lots* of shredded coconut on top. If there is any coconut flavor in
the cake it is subtle, and there is definitely no shredded coconut in there.

I thought about using a white cake mix and adding a box of instant
coconut pudding and an egg, but would rather make something from scratch
-- not opposed to the box of pudding tho' if I need it to get the flavor
right. Google searches don't turn up much except how to doctor a cake mix.

I do have a recipe called "Italian Cream Cake" (no idea what's supposed
to be Italian about it) that might be about right if I leave out the
nuts and (ironically) the coconut. It's made with whole eggs, so it
won't be white but I think that's OK.

Any idea?

Bob

On May 26, 3:01*pm, zxcvbob > wrote:
> with a coarse crumb; not like a pound cake. *Local bakery has a "famous"
> coconut sheet cake and I'm trying to duplicate it. *I don't think
> there's any coconut in the cake itself (although maybe they add Coco
> Lopez), and I think the frosting is just extra sweet whipped cream with
> *lots* of shredded coconut on top. *If there is any coconut flavor in
> the cake it is subtle, and there is definitely no shredded coconut in there.
>
> I thought about using a white cake mix and adding a box of instant
> coconut pudding and an egg, but would rather make something from scratch
> -- not opposed to the box of pudding tho' if I need it to get the flavor
> right. *Google searches don't turn up much except how to doctor a cake mix.
>
> I do have a recipe called "Italian Cream Cake" (no idea what's supposed
> to be Italian about it) that might be about right if I leave out the
> nuts and (ironically) the coconut. *It's made with whole eggs, so it
> won't be white but I think that's OK.
>
> Any idea?

http://www.geocities.com/chefsrecipes/show94.htm

It's the same recipe as in the Cake Bible. The yellow might taste
better, but the white looks nicer with the coconut frosting.
>
> Bob

--Bryan

On Tue, 26 May 2009 15:01:41 -0500, zxcvbob >
wrote:

>with a coarse crumb; not like a pound cake. Local bakery has a "famous"
>coconut sheet cake and I'm trying to duplicate it. I don't think
>there's any coconut in the cake itself (although maybe they add Coco
>Lopez), and I think the frosting is just extra sweet whipped cream with
>*lots* of shredded coconut on top. If there is any coconut flavor in
>the cake it is subtle, and there is definitely no shredded coconut in there.
>
>I thought about using a white cake mix and adding a box of instant
>coconut pudding and an egg, but would rather make something from scratch
>-- not opposed to the box of pudding tho' if I need it to get the flavor
>right. Google searches don't turn up much except how to doctor a cake mix.
>
>I do have a recipe called "Italian Cream Cake" (no idea what's supposed
>to be Italian about it) that might be about right if I leave out the
>nuts and (ironically) the coconut. It's made with whole eggs, so it
>won't be white but I think that's OK.
>
>Any idea?
>
>Bob

Hey Bob, this sheet cake is nice, but the mounds cake is terrific



* Exported from MasterCook *

Coconut Angel Food Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cake/cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
-d)
Frosting:
1 1/4 c Sugar
2 lg Egg whites
1 t Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste
- (unsweetened)

Onto a sheet of wax paper, sift the flour 3 times. In a large bowl
with an electric mixer, beat the egg whites with the salt until they
are frothy. Add the cream of tartar and beat to soft peaks. Beat in
1/2 cup sugar, a little at a time. Add the vanilla and almond
extract, and beat the whites to stiff peaks. Fold in the remaining
1/2 cup sugar, a little at a time. Sift the flour over the whites in
4 batches, folding it in gently after each sifting. Fold in the
coconut.

Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the
middle of a preheated 275f oven for 1 1/2 hours.

Hang the cake in the pan, upside down, on the neck of a bottle and
let it cool for 90-120 minutes or until cooled completely. Release
the cake with a sharp knife, turn it out on a rack and invert it
onto
a cake plate.

In a metal bowl, whisk together the sugar, egg whites, zest, juice,
corn syrup, and a pinch of salt. Set the bowl over simmering water,
and cook, whisking, until it registers 140f on a candy thermometer.
Remove pan from heat and whisk the mixture over the hot water for 3
minutes. Remove the bowl from the water and, with an electric mixer,
beat the frosting at high speed for 7-10 minutes or until it is cool
and holds stiff peaks.

Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.


--------------------------------------------

* Exported from MasterCook *

MOUNDS CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Deep chocolate cake mix
1 c Milk
1 c Sugar
24 lg Marshmallows
14 oz Coconut
-!!!-ICING-!!!-
1 1/2 c Sugar
1/2 c Evaporated milk
1 Stick (1/2 cup) butter or
-oleo

Bake a deep chocolate cake mix in a large sheet cake pan. While cake
is baking, mix together next three ingredients, milk, sugar and
marshmallows.

Heat until marshmallows are melted. Remove from heat and add 14 oz.
coconut. Spread above mixture on slightly warm cake.

FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup
chocolate chips. Stir until chips are melted. Spread on cake.


---------------------------------------------------

On May 26, 4:16*pm, wrote:
> On Tue, 26 May 2009 15:01:41 -0500, zxcvbob >
> wrote:
>
>
>
>
>
> >with a coarse crumb; not like a pound cake. *Local bakery has a "famous"
> >coconut sheet cake and I'm trying to duplicate it. *I don't think
> >there's any coconut in the cake itself (although maybe they add Coco
> >Lopez), and I think the frosting is just extra sweet whipped cream with
> >*lots* of shredded coconut on top. *If there is any coconut flavor in
> >the cake it is subtle, and there is definitely no shredded coconut in there.
>
> >I thought about using a white cake mix and adding a box of instant
> >coconut pudding and an egg, but would rather make something from scratch
> >-- not opposed to the box of pudding tho' if I need it to get the flavor
> >right. *Google searches don't turn up much except how to doctor a cake mix.
>
> >I do have a recipe called "Italian Cream Cake" (no idea what's supposed
> >to be Italian about it) that might be about right if I leave out the
> >nuts and (ironically) the coconut. *It's made with whole eggs, so it
> >won't be white but I think that's OK.
>
> >Any idea?
>
> >Bob
>
But the Bisquick Boy has all kind of "recipes" on his website that DO
involve cake mixes and instant pudding. He's an expert in that. He
also likes cakes made with the following:
>
> * * *1/2 * * * * * * c *Evaporated milk
> * 1 * * * * * * * * * * Stick (1/2 cup) butter or
> * * * * * * * * * * * * -oleo
>
"Oleo."

This is the last guy you should look to for recipes...well...no, the
Indonesian fellow is worse.

--Bryan

Bobo Bonobo® wrote:
> On May 26, 3:01 pm, zxcvbob > wrote:
>> with a coarse crumb; not like a pound cake. Local bakery has a "famous"
>> coconut sheet cake and I'm trying to duplicate it. I don't think
>> there's any coconut in the cake itself (although maybe they add Coco
>> Lopez), and I think the frosting is just extra sweet whipped cream with
>> *lots* of shredded coconut on top. If there is any coconut flavor in
>> the cake it is subtle, and there is definitely no shredded coconut in there.
>>
>> I thought about using a white cake mix and adding a box of instant
>> coconut pudding and an egg, but would rather make something from scratch
>> -- not opposed to the box of pudding tho' if I need it to get the flavor
>> right. Google searches don't turn up much except how to doctor a cake mix.
>>
>> I do have a recipe called "Italian Cream Cake" (no idea what's supposed
>> to be Italian about it) that might be about right if I leave out the
>> nuts and (ironically) the coconut. It's made with whole eggs, so it
>> won't be white but I think that's OK.
>>
>> Any idea?
>
> http://www.geocities.com/chefsrecipes/show94.htm
>
> It's the same recipe as in the Cake Bible. The yellow might taste
> better, but the white looks nicer with the coconut frosting.
>> Bob
>
> --Bryan


Thanks. I've got 4 or 5 recipes now; I need to compare them. There's
also a recipe at BHG.com for _Buttermilk White Cake with Coconut_ that
looks pretty much like what I want, and here's the Italian Cream Cake
recipe that I've made before. Either one topped with whipped cream and
coconut instead of frosting might be right:

Italian Cream Cake

INGREDIENTS:
1 (4 ounce) stick butter, softened
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts

Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick butter, softened (4 Tbs)
1 teaspoon vanilla

PREPARATION:
Cream butter, shortening, and sugar. Add egg yolks and beat well.
Combine soda and flour; add to creamed mixture alternately with
buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to
30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and
beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

Notes: It works just as well to beat whole eggs one-at-a-time into the
creamed butter and sugar instead of separating them and folding in the
whites later.