Swans Down Orange Coconut Cake Recipes

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SWANS DOWN ORANGE COCONUT CAKE



Swans Down Orange Coconut Cake image

I've found some old recipes and I'm feeling quite nostalgic these days and want to "safe keep" tried and true recipes from years past that taste great and were well received. This particular recipe came from the back of the box of "Swans Down Self Rising Flour". I remember making this for the 1st time when I was 11 or 12 years old for my nieces baptism.

Provided by ForeverMama

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

2 1/2 cups self rising flour
1 1/2 cups sugar
3/4 cup butter (at room temperature)
1 tablespoon grated orange peel (or orange extract)
1/2 teaspoon vanilla
3/4 cup milk
3 eggs
1 cup sweetened flaked coconut
2 egg whites
1 1/2 cups sugar
1 dash salt
1/3 cup water
2 teaspoons corn syrup
1 teaspoon vanilla extract
1 teaspoon orange extract

Steps:

  • CAKE:.
  • Preheat oven to 350-degrees F --
  • Sift cake flour with sugar.
  • In a separate bowl, stir butter and orange rind to soften. Add flour mixture and milk. Mix to dampen flour; beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand.
  • Add eggs and beat one minute longer with mixer or 150 strokes by hand.
  • Stir in coconut.
  • Pour into grease and floured tube pan.
  • Bake for 20 - 25 minutes or until cake tests done.
  • Remove from oven and let cool. Remove from pan and invert onto serving platter.
  • When cooled completely, frost with Fluffy Orange Frosting.
  • FLUFFY ORANGE FROSTING:.
  • Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.
  • Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in) an elextric beater or rotary beater. Beat until frosting stands in stiff peaks.
  • Remove bowl from water.
  • Add vanilla and orange extracts. Tint if desired with food coloring to bring out the "orangie-ness".

DOWN SOUTH YAM CAKE



Down South Yam Cake image

I think I adapted this recipe from something printed on a can of yams about 20 years ago. I have always enjoyed this during the fall and winter seasons, and I think you will too. It is a nice change of pace from the usual spice cake.

Provided by JackieOhNo

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 15

2 cups sugar
1 cup butter, softened
1 1/2 teaspoons vanilla
5 eggs
1 (16 ounce) can cut yams, drained
3 cups all-purpose flour (make sure they are lightly spooned into measuring cup and leveled off)
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
1 cup raisins
1 (8 1/4 ounce) can crushed pineapple, drained well
1 (15 3/4 ounce) can ready-to-spread coconut pecan frosting

Steps:

  • Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
  • In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Cut up yams; add to creamed mixture, beating well until combined thoroughly.
  • Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
  • By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
  • Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
  • Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.

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