Jims Three Day Coconut Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
1 box white or yellow cake mix (to make 2 layers) 2 packs of frozen
coconut (6 oz. each) 2 small cartons or 1 large carton of sour cream
2 cups sugar 1 (9 oz.) carton frozen topping - thawed
Mix cake mix according to package directions. Bake in 2 layers.
When cool, split layers to make 4 layers. Mix together coconut, sour
cream, sugar. Set aside 1/2 cup of the mixture and spread the rest
over the cake layers. Mix the reserved 1/2 cup coconut mixture with
the whipped topping and spread over the cake top and around the sides.
Leave in refrigerator for 3 days before cutting. Keep leftovers in
refrigerator.
Source: The Miles Family Cookbook Typos by Robert Miles
Title: Light Family Fruit Square (Scottish)
Categories: Cakes, Uk
Yield: 1 Cake
8 oz SR Flour
6 oz Butter or Margarine
6 oz Caster Sugar
3 Eggs
Pinch of Salt
2 tb Milk
3 oz Dried Fruit
Grated Zest of 1 Orange
: Set oven to 150F/Gas 4. Line a 8 inch square cake tin with
buttered greaseproof paper. Cream together the butter or margarine
and sugar into a bowl. Add the eggs one at a time, beating each well
into the mixture. Sift the flour and salt and fould in gradully with
the milk. Add the fruit and the orange zest, ensuring it is evenly
mixed in. Spoon the mixture into the tin and bake for 40-45 minutes
until a skewer inserted into the cake comes out clean. Turn on to a
wire rack to cool and then cut into squares. :: From the booklet
Scottish Teatime Recipes :: Typed in for you by Ray Watson
Source from luhu.jp
coconut (6 oz. each) 2 small cartons or 1 large carton of sour cream
2 cups sugar 1 (9 oz.) carton frozen topping - thawed
Mix cake mix according to package directions. Bake in 2 layers.
When cool, split layers to make 4 layers. Mix together coconut, sour
cream, sugar. Set aside 1/2 cup of the mixture and spread the rest
over the cake layers. Mix the reserved 1/2 cup coconut mixture with
the whipped topping and spread over the cake top and around the sides.
Leave in refrigerator for 3 days before cutting. Keep leftovers in
refrigerator.
Source: The Miles Family Cookbook Typos by Robert Miles
Title: Light Family Fruit Square (Scottish)
Categories: Cakes, Uk
Yield: 1 Cake
8 oz SR Flour
6 oz Butter or Margarine
6 oz Caster Sugar
3 Eggs
Pinch of Salt
2 tb Milk
3 oz Dried Fruit
Grated Zest of 1 Orange
: Set oven to 150F/Gas 4. Line a 8 inch square cake tin with
buttered greaseproof paper. Cream together the butter or margarine
and sugar into a bowl. Add the eggs one at a time, beating each well
into the mixture. Sift the flour and salt and fould in gradully with
the milk. Add the fruit and the orange zest, ensuring it is evenly
mixed in. Spoon the mixture into the tin and bake for 40-45 minutes
until a skewer inserted into the cake comes out clean. Turn on to a
wire rack to cool and then cut into squares. :: From the booklet
Scottish Teatime Recipes :: Typed in for you by Ray Watson
Source from luhu.jp
Tags
Cakes