Cake Recipes
Applesauce Cake
Icebox Coconut Cake
Japanese Fruit Cake
Mound Cake
Pina Colada Ice Cream Cake
Two-Egg Cake
© Laura Harper
1 8-ounce can crushed pineapple
1 quart vanilla ice cream
1 8 3/4-ounce can coconut cream
1 3 1/2-ounce can flaked coconut
1 frozen pound cake, thawed
2 tablespoons rum
1 tablespoon light corn syrup
2 cups heavy cream
1 8-ounce can sliced pineapple
Maraschino cherries, stemmed
Drain pineapple in sieve, pressing well with spoon to remove juice. Soften ice cream in a chilled large bowl; stir in pineapple and coconut cream. Freeze mixture until firm, several hours or overnight. Toast coconut on cookie sheet in a moderate oven (350 degrees) for about 10 minutes, stirring several times. Cool. Cut pound cake lengthwise into 3 thin layers. Blend rum and corn syrup; sprinkle over layers. Beat ice cream with electric mixer or wooden spoon to soften; spread thickly and evenly on two layers, stacking the third on top. Freeze cake until firm. Even edges of ice cream with cake, if necessary. Beat cream in a medium sized bowl until stiff; spread over top and sides of cake. Sprinkle cake generously with toasted coconut. Decorate bottom edge and top of cake with cream. Garnish with half slices of pineapple and maraschino cherries. Freeze until 20 minutes before serving. 8 servings.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup buttermilk
1/2 cup cocoa
1/3 cup hot water
Sift together flour, soda, baking powder, and salt. Cream shortening and sugar. Add vanilla and eggs. Add flour mixture and buttermilk, alternately. Mix cocoa and hot water into a paste and add to batter. Pour into 3 cake pans and bake 20 minutes at 350 degrees.
Filling:
1 1/2 cups milk
1 1/2 cups sugar
18 marshmallows
3/4 pound very fine grated coconut
Dissolve sugar and marshmallows in milk over low heat. Add coconut. Spread over top of each layer.
1 cup butter
2 cups sugar
2 cups applesauce (homemade is better)
2 teaspoons baking soda
3 eggs, well beaten
1 teaspoon cloves
1 teaspoon allspice
1 cup chopped nuts
4 cups all-purpose flour
2 cups raisins
Sift together flour, cloves, and allspice; then add nuts and raisins and stir to coat well; set aside. Whip baking soda into applesauce; set aside. Cream butter and sugar. Add beaten eggs and applesauce mixture and mix well. Add flour mixture gradually. Pour batter into 4 cake pans and bake at 350 degrees about 20 minutes or until toothpick inserted in center comes out clean. Cool before adding filling.
Filling:
3 cups sugar
2 cups water
1 fresh coconut, grated
Juice of 3 lemons
Grated rind of 1 lemon
2 tablespoons cornstarch or flour
Mix all ingredients together and boil until thickened.
Note: We always had this at Christmas when I was growing up but it is good anytime of the year.
1 cup butter
2 cups sugar
1 cup milk
3 cups all-purpose flour
4 eggs
1 teaspoon vanilla
Cream butter and sugar; add eggs one at a time. Add flour and milk, alternately. Add vanilla. Pour half of the batter in 2 cake pans. To other half add cloves and raisins. Pour into 2 cake pans. Bake in a 350 degree oven about 20 minutes or until toothpick inserted in center comes out clean. Cool before adding filling. Use same filling as for Applesauce Cake. Alternate dark and light layers when adding filling.
1/2 cup softened butter
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons milk
Sift together cake flour, baking powder, and salt; set aside. Cream butter and sugar until fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each. Add dry ingredients alternately with milk. Beat after each addition until smooth. Pour into 2 greased and floured cake pans and bake in a 325 degree oven 25-30 minutes.
1 box white cake mix (I prefer Duncan Hines)
1 can cream of coconut
1 large carton Cool Whip
1 can shredded coconut
Prepare white cake mix and bake according to directions in a 9x13 glass casserole dish.
While still warm poke holes all over the top with a fork. Then pour a can of cream of coconut over the top. This will soak down into your cake.
After it is completely cool spread the Cool Whip over the top and sprinkle with the coconut. Chill well before serving.
Refrigerate leftovers, if you have any!!!