Preparation Make the coconut cake 1. Preheat the oven to 350 F. Grease and line 3 (8-inch) cake pans with parchment paper. 2. In a large bowl, sift together the flour, baking powder, baking soda ...

Introduction If you love soft, fluffy cakes with creamy frosting and a kiss of the tropics, this Classic Coconut Cake is going to be your new favorite bake. It’s rich yet delicate, sweet but not ...

Put in two layer-cake pans and bake at 350 until done. Icing for cake: 2 cups sugar, 1 teaspoon vanilla, freshly grated cocoanut, 2 egg whites, beaten stiff; ½ cup water and 1 teaspoon vinegar.

Instructions Preheat the oven to 350°F. In a bowl, whisk the eggs with the melted butter and sugar until creamy. Add the instant pudding mix and baking powder, and whisk until smooth. Wash the ...

6. Brush the rum soak over the cakes. Set one layer on a large plate and spread 1 1/4 cups of the frosting on top; repeat with the next 2 cake layers. Cover with the final cake layer.

Bake until center of the cake springs back when pressed lightly with your finger, about 25 minutes. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Just take the whole cake out of the tube pan, frost the top and sides, sprinkle with coconut (you’ll only need about 1 1/2 cups), and serve. Sass It Up: Vanilla extract can be used in place of ...

1 teaspoon vanilla extract 1 teaspoon coconut extract 1 large egg plus 2 large egg whites, at room temperature Coconut Buttercream (recipe below) 1/8 teaspoon brown gel food coloring Phyllo nests ...

There are plenty of quick and easy recipes that can help get us through the days (especially with our kids) — a tray of brownies here, a batch of muffins there.