Cajun Coconut Cream Cake Recipes
CAJUN CAKE
Yum! This is a warm, gooey, old-fashioned cake everyone will love. Betty comes from the heart of Cajun country where I bet this cake is found on every potluck dessert table. The cake itself is easy to make, spongy, and has bits of pineapple in every bite. The icing is thick, sugary and full of coconut and pecans. It's a tad time...
Provided by Betty Campisi
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Mix all cake ingredients well.
- 2. Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
- 3. Bake for 30 min. at 350.
- 4. In a saucepan cook milk, butter, and sugar.
- 5. Cook until thick stirring often about 15 min.
- 6. Add coconut and pecans.
- 7. Spread over warm cake. Cut in squares.
CAJUN COCONUT CREAM CAKE
Ancel is a brand of coconut in heavy syrup. It is sometimes hard to find, but it is frequently used in Hispanic desserts so if you don't find it at your local grocery store you may find it at a World Market or store that specializes in Hispanic ingredients. I also posted another version of this cake called "Upside Down Coconut...
Provided by Paula S.
Categories Cakes
Number Of Ingredients 4
Steps:
- 1. Drain coconut and reserve syrup to add to cake mix. Preheat oven and prepare pan(s) as directed on box. Prepare cake mix according to package directions and add the reserved coconut syrup. Bake as directed. *Cool completely*. If necessary, after cooling set in freezer for about 10-15 minutes. In medium bowl, combine sour cream and drained coconut; set aside. Whip cream until stiff and fold in sour cream-coconut mixture. Fill and frost cake. Refrigerate any leftovers.
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- For the cake, cream the butter and add the sugar gradually. Combine the flour and baking powder to the mixture alternating with the milk. Beat the egg whites until fluffy but not dry. Fold into the creamed ingredients and add the flavorings. Bake in three greased and floured 9 inch cake pans at 375 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool.
- For the icing, combine together the 3 cups sugar, water and vinegar. Cook until you can spin a fine thin thread. Beat the egg whites with cream of tartar. Gradually add the sugar mixture beating constantly. Add the vanilla and lemon flavorings. Stir in the coconut and spread on cooled cake layers. Garnish with coconut flakes.
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