We're devoting a chunk of this week's column to coconut cake recipes for Geneva Sneed. A sincere thank you to all the readers who sent us recipes. Diane L. Updegrove of Herndon, Pa. sent us this recipe. She says she frequently makes it for Easter dinner.
Rave Reviews Coconut Cake
1 box yellow cake mix
1 box 4-portion size coconut creme instant pudding
1 1/3 cup water
1/4 cup Puritan oil
2 cups baker's coconut
1 cup chopped nuts
Coconut frosting, below
Beat together at medium speed in large bowl: cake mix, pudding mix, water, eggs and oil. Stir in coconut and nuts. Bake at 350 degrees for one hour.
4 tablespoons margarine
2 cups Baker's coconut
1 8-ounce package cream cheese, softened
2 teaspoons milk
3 1/2 cups confectioner's sugar
1/2 teaspoon vanilla extract
Melt two tablespoons margarine and add coconut, sauteing briefly and cool. Set aside. In large bowl add remaining margarine, cream cheese, and milk. Beat together. Gradually add sugar. Stir in coconut flavoring. Add coconut mixture. Spread on top of cake.
Patricia Gick of Fulton, a Recipe Finder regular, sent us a number of coconut dessert recipes. This one, for an "impossible pie," sounds particularly good.
Impossible Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup biscuit-mix, such as Bisquick
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
1 cup flaked coconut
Place all ingredients in order listed in blender container and blend for one minute. Pour into a buttered nine-inch pie plate. Bake at 400 degrees for 25 to 30 minutes or until a knife inserted in center comes out clean.
Ann Hoskins of Dundalk sent us this recipe. She likes to frost the cake with a seven-minute icing. This recipe can be found in any large, general cookbook like Fanny Farmer.
Fresh Coconut Cake
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup milk
2 1/2 cups shredded fresh coconut
Mix together flour, baking powder and salt. In large bowl, beat shortening with electric mixer until fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture in three additions alternately with the milk until well blended. Stir in one cup of the coconut. Spread batter evenly in two greased and floured nine-inch round layer cake pans. Bake in preheated 350 degree oven for 25 minutes or until a pick inserted in center comes out clean. Cool in pans on rack 10 minutes. Turn out onto rack. Fill and frost as desired. Cover top and sides with remaining 1 1/2 cups coconut, pressing it lightly into the frosting.
Sharon Heins of Hunt Valley scoured her cookbooks to find this recipe for Diana Hamilton of Catonsville.
6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 pound ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8-ounce can tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic salt
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook spaghetti according to package directions; drain. Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate.
In skillet, cook ground beef or pork sausage, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.
Spread cottage cheese over bottom of spaghetti crust. Fill pie with tomato mixture. Bake uncovered in a 350-degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake five minutes longer or till cheese melts. Serves six.
* Margaret C. Koontz of Sykesville is in search of a recipe called Dad's Oatmeal Cookies. She says the cookies were once made by a small bakery in Catonsville.
* Tom Reesey of Baltimore wants a shrimp scampi recipe.