Know a really good coconut cake/pie recipe?!
Know a really good coconut cake/pie recipe?
or any good hawaiian recipe?
Answers:
Here are some
COCONUT-PINEAPPLE CAKE
1 c. butter, softened
2 c. sugar
4 eggs
3 c. sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 tsp. almond extract
Pineapple Filling
2 c. grated coconut, divided
Seven-Minute Frosting
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.
Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top and sides of cake, and sprinkle with remaining coconut. Yield: one 3-layer cake.
PINEAPPLE FILLING:
1 c. sugar
3 tbsp. all-purpose flour
2 eggs, beaten
1 (8 oz.) can crushed pineapple, undrained
2 tbsp. lemon juice
1 tbsp. butter
1 tsp. vanilla extract
Combine sugar and flour in small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 2 minutes). Cool. Yield: 1 1/3 cups.
SEVEN-MINUTE FROSTING:
1 1/2 c. sugar
1/4 c. plus 1 tbsp. cold water
2 egg whites
1 tbsp. light corn syrup
Dash of salt
1 tsp. vanilla extract
Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended.
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. Yield: 4 1/4 cups.
To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350 degrees for 15 to 30 minutes or until crackers appear. Remove from oven; cool. Tap with hammer to open. Pare off dark skin with vegetable peeler.
HAWAIIAN PIE
1 c. sugar
3 tbsp. cornstarch
#2 can crushed pineapple
4 oz. pkg. coconut
3 lg. bananas
1/2 c. chopped pecans
Mix together the sugar, cornstarch and pineapple; cook until thick. Cool. Add remaining ingredients and mix into pineapple mixture. Pour into graham cracker crust and top with Cool Whip. Garnish with cherries and chopped pecans.