Coconut Pecan Cake With Broiled Frosting Recipes

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COCONUT PECAN CAKE



Coconut Pecan Cake image

Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake

Provided by cookie

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package moist white cake mix
1 ¼ cups water
4 eggs
½ cup vegetable oil
2 cups shredded coconut
1 cup chopped pecans
4 tablespoons butter
2 cups shredded coconut
1 (8 ounce) package cream cheese
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
  • In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
  • Bake for 35 minutes, or until done. Cool completely.
  • Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
  • Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g

COCONUT-PECAN LAYER CAKE



Coconut-Pecan Layer Cake image

This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 10

Number Of Ingredients 17

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups canned coconut milk (not cream of coconut)
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon coconut extract
1 cup finely chopped pecans
1 cup half-and-half
1/2 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
2 tablespoons butter
1/2 teaspoon vanilla
1 cup flaked coconut
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup flaked coconut, toasted
Pecan halves, if desired

Steps:

  • Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
  • In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
  • On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
  • In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.

Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg

BROILED COCONUT TOPPING



Broiled Coconut Topping image

My husband does not like the gooey icing of German Chocolate cake, so I found this pretty slick alternative! It has all the flavors, but a very distinct "crunch", it almost caramelizes on top of the cake. Try it, I think you will be pleasantly surprised! I do not use the nuts as my husband does not like nuts in his cakes, only cookies! This is perfect for a 13x9 cake, I often use a Swiss Chocolate cake mix.

Provided by Michelle S.

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 6

1/4 cup butter, softened
2/3 cup brown sugar
1 cup flaked coconut (sweetened is fine)
1/2 cup chopped nuts (optional)
3 tablespoons milk
1 drop pure vanilla extract

Steps:

  • Mix all ingredients well.
  • Spread mixture over a slightly warm cake.
  • Set your oven to broil.
  • Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
  • WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!

Nutrition Facts : Calories 1341.2, Fat 71.5, SaturatedFat 51.3, Cholesterol 128.4, Sodium 596, Carbohydrate 180.2, Fiber 3.2, Sugar 173.3, Protein 4.4

COCONUT PECAN FROSTING I



Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories     Desserts     Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
  • Allow to cool for 15 minutes before spreading on cake.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

COCONUT PECAN CAKE WITH BROILED FROSTING



Coconut Pecan Cake With Broiled Frosting image

Make and share this Coconut Pecan Cake With Broiled Frosting recipe from Food.com.

Provided by litldarlin

Categories     Dessert

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 cups sugar
1 1/2 cups butter, softened
1 cup buttermilk
4 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
1 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
1/4 cup heavy whipping cream or 1/4 cup milk

Steps:

  • Heat oven to 350°F
  • Combine all cake ingredients except coconut and pecans in large bowl.
  • Beat at low speed, scraping bowl often, until all ingredients are moistened.
  • Beat at high speed, scraping bowl often, until smooth.
  • Stir in coconut and pecans by hand.
  • Pour into greased and floured 13x9-inch baking pan.
  • Bake for 45 to 50 minutes or until cake springs back when touched lightly in center and edges begin to pull away from sides of pan.
  • Heat broiler.
  • Combine all frosting ingredients in small bowl until well mixed.
  • Spread over warm cake.
  • Broil 2 to 4 inches from heat until bubbly (1 to 3 minutes).
  • Serve warm or cool.
  • Note: Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.

Nutrition Facts : Calories 622.9, Fat 40.5, SaturatedFat 20.5, Cholesterol 122.1, Sodium 397.1, Carbohydrate 62.7, Fiber 2.4, Sugar 47.7, Protein 6

COCONUT PECAN CAKE



Coconut Pecan Cake image

For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch layer cake

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling
Milk Chocolate Ganache for Coconut Pecan Cake
2 cups toasted shaved coconut, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
  • In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
  • Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
  • Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
  • Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
  • Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

BANANA PECAN CAKE WITH COCONUT FROSTING



Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

DOLESTER MILES' COCONUT PECAN CAKE



Dolester Miles' Coconut Pecan Cake image

This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.

Provided by Kim Severson

Categories     cakes, dessert

Time 5h30m

Yield 12 to 14 servings

Number Of Ingredients 21

1 cup/85 grams firmly packed sweetened shredded coconut
3/4 cup/74 grams pecan halves, toasted
2 cups/402 grams granulated sugar
2 1/4 cups/287 grams all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for the pans
1/4 cup/60 milliliters cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/57 grams unsalted butter
1 tablespoon cream of coconut
1 cup/85 grams sweetened shredded coconut
1/2 cup/101 grams granulated sugar
1 cup/240 milliliters heavy cream
1/4 cup/31 grams confectioners' sugar
1 teaspoon coconut extract
2 cups/170 grams sweetened shredded coconut, toasted

Steps:

  • Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
  • Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
  • In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
  • Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
  • Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
  • Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
  • Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
  • Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram

CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING



Chocolate Cake with Coconut-Pecan Frosting image

A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for pan
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating
15 pecan halves, toasted, for decorating

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

COCONUT PECAN CAKE



Coconut Pecan Cake image

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

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From spicysouthernkitchen.com


COCONUT PECAN CAKE - YUM TASTE
2015-02-18 Grease and flour two 8 inch round pans or one 9 x 13 inch pan. In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans. Bake for 35 minutes, or until done. Cool completely. Melt 2 tablespoons butter or margarine in a skillet.
From yumtaste.com


COCONUT PECAN CAKE WITH BROILED FROSTING | RECIPE | PECAN PIE …
May 26, 2018 - This moist coconut cake is topped with an old fashion broiled frosting and filled with pecans.
From pinterest.com


EASY COCONUT PECAN FROSTING - I HEART NAPTIME
2022-03-28 Instructions. Combine the evaporated milk, sugar, egg yolk, butter and vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 8-10 minutes, or until the mixture has thickened and turned a …
From iheartnaptime.net


PINEAPPLE CAKE WITH COCOUNUT PECAN ICING - KELLI'S KITCHEN
2014-01-19 Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil.
From kelliskitchen.org


RECIPE: CHOCOLATE-PUMPKIN CAKE WITH BROILED COCONUT PECAN …
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting 2 cups unbleached all-purpose flour 2/3 cup unsweetened cocoa 1 cup quick-cooking oats 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1 cup margarine, (2 sticks) 2 cups granulated sugar 1 cup Egg Beaters®, (or 4 large …
From recipelink.com


RECIPE: LAZY DAISY OATMEAL CAKE WITH BROILED COCONUT-PECAN …
Coconut-Pecan Frosting (recipe follows) Pour 1 1/4 cups boiling water over oats; cover and let stand 20 minutes. Preheat oven to 350 degrees F. Line a 9-inch square cake pan with waxed paper. Sift together flour, baking soda, salt, cinnamon and nutmeg; set aside. Cream butter; gradually add sugars, beating until fluffy. Blend in vanilla and eggs.
From recipelink.com


COCONUT PECAN FROSTING / THE GRATEFUL GIRL COOKS!
Place evaporated milk, sugar, butter, egg yolks and vanilla into a medium saucepan. Cook on medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often. As it cooks, it will begin to thicken. Once the 12 minutes is …
From thegratefulgirlcooks.com


COCONUT PECAN CAKE WITH BROILED FROSTING - PLAIN.RECIPES
Directions. Heat oven to 350F. Grease and flour 13x9-inch baking pan; set aside. Combine flour, baking soda and salt in bowl; set aside. Combine sugar and butter in another bowl; beat at medium speed, scraping bowl often, until creamy.
From plain.recipes


OATMEAL CAKE WITH COCONUT PECAN TOPPING : OPTIMAL RESOLUTION …
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Oatmeal Cake With Coconut Pecan Topping : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


WORLD BEST FLAKES : COCONUT PECAN CAKE WITH BROILED FROSTING
Recipe. 1 heat oven to 350°f ; 2 combine all cake ingredients except coconut and pecans in large bowl. 3 beat at low speed, scraping bowl often, until all ingredients are moistened. 4 beat at high speed, scraping bowl often, until smooth. 5 stir in coconut and pecans by hand. 6 pour into greased and floured 13x9-inch baking pan.
From worldbestflakerecipes.blogspot.com


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