Cedar Creek Inn Coconut Supreme Cake Recipe 385
CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)
Provided by á-170456
Number Of Ingredients 17
Steps:
- For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.
COCONUT CAKE SUPREME
I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.
Nutrition Facts : Calories 500 calories, Fat 18g fat (13g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 4g protein.
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CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 592 per serving
- For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 min. Set aside 1/2 c. for topping the cake. Butter and flour 3 (9-inch) round cake pans.
- Place the cake mix, Large eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed till the batter is thick and smooth, 4 min. Mix in the walnuts and 1 1/2 c. of the coconut. Divide the batter proportionately among the pans. Bake the cakes till a toothpick inserted in the middle comes out clean, 30 min. Cold completely in the pans, then turn the cakes onto a wire rack.
- For the Frosting: Combine the cream cheese, vanilla and lowfat milk in the bowl of an electric mixer. Gradually add in the powdered sugar while mixing. Continue to mix till smooth.
- For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut.
CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 760 per serving
- Combine cake mix, Large eggs, pudding mix, water and oil in bowl. With wire whip attachment, mix at medium speed 4 min. Mix in walnuts and 1 1/2 c. coconut by hand. Divide mix proportionately into 3 (9") buttered and floured cake pans. Bake at 350 30 min. Cold completely.
- Spread Frosting proportionately onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 c toasted coconut. FROSTING-Place cream cheese, vanilla extract and lowfat milk in bowl and combine in mixer, using paddle attachment. Gradually add in powdered sugar while mixing.
CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - LOS …
From latimes.com
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- Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake.
- Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans.
- Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.
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