Coon Cake Recipes

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COON HUNTERS CAKE



Coon Hunters Cake image

This cake originated out in the woods by hunters (they are good cooks in Louisiana). It is moist and unbelievably good.

Provided by Margie Brock

Categories     Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 12

1 cup coconut
2 cups self rising flour
2 cups sugar
2 eggs
1 (20 ounce) can crushed pineapple in juice
1 teaspoon baking soda
1 cup walnuts
1 teaspoon vanilla
1 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup chopped walnuts

Steps:

  • Mix all cake ingredients well and pour into a floured and greased 9x13x2-inch pan.
  • This will be a thin batter and you will think you have done something wrong but it will be okay.
  • Icing: Cream cheese and butter.
  • Add sugar and nuts.
  • Mix well and pour over cake while hot.

Nutrition Facts : Calories 496.2, Fat 25.2, SaturatedFat 12.2, Cholesterol 65.5, Sodium 424.4, Carbohydrate 64.7, Fiber 2.6, Sugar 47.9, Protein 6.5

COON CAKE



Coon Cake image

not sure where the recipe or the name comes from..have not tried myself ...yet! the recipe says to seperate 2/3 cup out of cake mix...use remainder in cake recipe..you will need the 2/3 cup mix in topping

Provided by grandma2969

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

18 1/4 ounces butter recipe cake mix
1/2 cup butter, softened
1 large egg
1 tablespoon flour
2/3 cup reserved cake mix
3 large eggs
1 1/2 cups Dark Karo syrup
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups pecans, chopped, toasted

Steps:

  • mix crust ingredients -- combine well.press in bottom of 13x9" pan -- bake at 350* for 15-20 minutes -- do not let it get too brown --
  • to prepare TOPPING:.
  • combine all ingredients and mix well.pour over partially baked crust.start cooking at 350*.for about 10 minutes.then turn the oven down to 325*.and continue to cook till center of cake is like a pecan pie.
  • do not overcook --
  • **I would think the center might still be a little "jiggly".will make this and post additional notes as soon as possible.unless someone beats me to it.

Nutrition Facts : Calories 614.1, Fat 28.8, SaturatedFat 7.5, Cholesterol 83.2, Sodium 526.7, Carbohydrate 87.8, Fiber 2.4, Sugar 46.4, Protein 6.4

SIMPLY GOOD CAKE



Simply Good Cake image

I got this recipe several years ago from a felow employee at the hospital I worked in as a LPN for years...it is the most requested recipe I have ever had and it is a delicious cake!

Provided by Anita Martin

Categories     Cakes

Time 1h40m

Number Of Ingredients 14

2 c all purpose flour
2 c sugar
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla extract
1/2 c chopped pecns
1-20 oz can(s) crushed pineapple with juice(i use heavy)
ICING
8 oz cream cheese, room temp
1 3/4 c confectioners' sugar
1 stick butter, room temp
1/2 c chopped pecans
1 tsp vanilla extract

Steps:

  • 1. Cake: Mix well all wet ingredients, including eggs. I use wooden spoon for mixing.
  • 2. Sift all dry ingredients together, then stir into wet ingredients, mixing well.
  • 3. Add chopped pecans last and blend well.
  • 4. Pour into greased and floured bundt pan and bake at 350* for 35 minutes...depending on oven, may take longer. Cake is done when toothpick stuck in middle comes out clean. Should have nice, slightly brown appearance. Remove from pan to cooling rack after 10-15 min. Poke holes in cake with sharp object(I use bamboo skewer).
  • 5. ICING: While cake is cooling...make icing as follows: Mix all ingredients, except pecans, with hand mixer until well blended. Spread over cake(while still warm), and top with chopped pecans! Move onto cake server and let cool completely. ENJOY!

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

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