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
4 eggs
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.
Coconut Frosting
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
4 eggs
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
