Coconut Cake Recipe

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100% would make again

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My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.

• 12 Servings
• Prep: 45 min. Bake: 30 min. + cooling

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2 eggs
• 5 egg yolks
• 3 cups cake flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-2/3 cups buttermilk
• 3 teaspoons lemon extract
• 
  FROSTING:
• 1-3/4 cups sugar
• 4 egg whites
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup flaked coconut, divided

Directions

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
• Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Yield: 12 servings.

Nutrition Facts: 1 slice equals 608 calories, 22 g fat (10 g saturated fat), 146 mg cholesterol, 321 mg sodium, 95 g carbohydrate, 1 g fiber, 8 g protein.

Almond Chocolate Cake Recipe

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100% would make again

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This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way—and no one guesses this cake is gluten-free. —Peggy Gwillim, Strasbourg, Saskatchewan

• 12 Servings
• Prep: 30 min. + standing Bake: 45 min. + cooling

Ingredients

• 6 eggs, separated
• 2-1/2 cups blanched almonds, toasted
• 2 tablespoons plus 1-1/4 cups sugar, divided
• 1/2 cup butter, softened
• 3 ounces semisweet chocolate, grated
• 1/4 cup cold brewed espresso
• 2 tablespoons baking cocoa
• 2 tablespoons orange juice
• 1 tablespoon instant espresso granules
• 1 teaspoon vanilla extract
• Confectioners' sugar, chocolate curls and coffee beans, optional

Directions

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside.
• In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture.
• Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter.
• Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired. Yield: 12 servings.

Grandparent's Birthday Cake Recipe

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From country handcrafter and homemaker Alberta McKay of Bartlesville, Oklahoma comes a fitting fall birthday cake for grandparents—one children and grandchildren will enjoy, too.—Alberta McKay, Bartlesville, Oklahoma

• 12-16 Servings
• Prep: 20 min. Bake: 35 min. + cooling

Ingredients

• 2-2/3 cups all-purpose flour
• 1-2/3 cups sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups chopped peeled baking apples
• 3/4 cup chopped walnuts
• 
  FROSTING:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 to 1-1/4 cups chopped walnuts
• Red food coloring, optional

Directions

• In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a bowl, whisk the eggs, oil and vanilla; add to dry ingredients and beat well. Fold in apples and walnuts (batter will be thick).
• Spread into two greased 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, combine flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 1 minute. Set aside, uncovered, at room temperature for 20 minutes. In a large bowl, cream butter, sugar and vanilla. Add salt and cooked flour mixture; beat until smooth. If you wish to "write" on the cake with frosting, reserve 1/4 cup and tint with red food coloring; set aside. Use remaining frosting to frost between layers and on top and sides of cake. If desired, use the red frosting and a round decorator's tip to add "Happy Birthday" on top. Carefully press walnuts around sides. Store in the refrigerator. Yield: 12-16 servings.

Cream Cheese Brownies Recipe

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33% would make again

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A friend from church shared this recipe with me. Cream cheese lends itself to a moist and chewy bar that's finger-lickin' good!

• 30 Servings
• Prep: 20 min. Bake: 35 min. + cooling

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups sugar, divided
• 3 tablespoons milk
• 1 cup butter, softened
• 2/3 cup instant hot cocoa mix
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup chopped nuts

Directions

• In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well.
• Pour half into a greased 13-in. x 9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen.

Lemon Coconut Squares Recipe

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80% would make again

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"The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day," informs Donna Biddle from Elmira, New York. "It reminds me of selling lemonade on the sidewalk as a little girl."

• 48 Servings
• Prep: 15 min. Bake: 35 min.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup cold butter
• 4 eggs
• 1-1/2 cups sugar
• 1/2 cup lemon juice
• 1 teaspoon baking powder
• 3/4 cup flaked coconut

Directions

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
• Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
• Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Strawberry Cheesecake Torte Recipe

Photo by: Taste of Home

 

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 tablespoon confectioners' sugar
• 1 package (.3 ounce) sugar-free strawberry gelatin
• 1/2 cup boiling water
• 1/4 cup seedless strawberry jam
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1/3 cup fat-free milk
• 2 tablespoons lemon juice
• 3 cups reduced-fat whipped topping
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 cup sliced fresh strawberries
• 1 kiwifruit, peeled, halved and sliced
• 1-1/2 teaspoons grated lemon peel

Directions

• Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.
• Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.
• In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture.
• Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator. Yield: 12 servings.

Hazelnut Mocha Torte Recipe

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100% would make again

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This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.

• 12-16 Servings
• Prep: 45 min. Bake: 25 min. + chilling

Ingredients

• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 2 cups ground hazelnuts
• 1/4 cup all-purpose flour
• 
  MOCHA GANACHE:
• 8 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 3 tablespoons butter
• 2 teaspoons instant coffee granules
• 
  BUTTERCREAM:
• 2/3 cup sugar
• 1/4 cup water
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1/4 cup confectioners' sugar
• Additional ground hazelnuts
• Whole hazelnuts and chocolate leaves

Directions

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
• Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
• In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
• For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
• In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
• Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate. Yield: 12-16 servings.

Strawberry-Almond Chocolate Torte Recipe

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"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

This recipe is:

Healthy

• 12 Servings
• Prep: 50 min. Bake: 10 min. + cooling

Ingredients

• 10 egg whites
• 1 cup all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups sugar
• 2/3 cup cold brewed coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 
  FILLING:
• 1 cup sliced fresh strawberries
• 1/2 teaspoon almond extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 
  TOPPING:
• 1/2 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 2 teaspoons baking cocoa
• 1/4 cup slivered almonds, toasted
• 6 fresh strawberries, cut into thick slices

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
• Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
• Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely.
• In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer.
• In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers. Yield: 12 servings.

Raspberry Chocolate Torte Recipe

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50% would make again

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Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

• 12 Servings
• Prep: 40 min. Bake: 20 min. + cooling

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 
  GLAZE:
• 1/4 cup boiling water
• 4 teaspoons raspberry gelatin
• 2 tablespoons seedless raspberry jam
• 
  TOPPING:
• 2 cups (12 ounces ) semisweet chocolate chips
• 2 cartons (8 ounces each) frozen whipped topping, thawed
• 2 cups fresh raspberries

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
• For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
• For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
• Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.

Black Forest Torte Recipe

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100% would make again

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This rich torte is so impressive, thanks to its combination of moist cake layers, chocolate-almond and cream fillings, cherry topping and almond-studded sides. It's almost too pretty to cut! Don't hesitate, though - no one will be able to resist a slice, no matter how stuffed they are.

• 16 Servings
• Prep: 1-1/4 hours Bake: 15 min. + cooling

Ingredients

• 2/3 cup butter, softened
• 1-3/4 cups sugar
• 4 eggs
• 1-1/4 cups water
• 4 ounces unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 
  CHOCOLATE FILLING:
• 6 ounces German sweet chocolate
• 3/4 cup butter, cubed
• 1/2 cup sliced almonds, toasted
• 
  CREAM FILLING:
• 3 cups heavy whipping cream
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 
  TOPPING:
• 1 cup cherry pie filling
• 3 cups sliced almonds, toasted

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water just until blended.
• In a microwave, melt chocolate; stir until smooth. Stir in vanilla until blended. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture beating well after each addition.
• Pour into four greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.
• For cream filling, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
• To assemble, place one cake on a serving platter; spread with a fourth of the chocolate filling and a fourth of the cream filling. Repeat layers twice. Top with remaining cake and chocolate filling.
• Place 1-1/2 cups of the remaining cream filling in a pastry bag with a large star pastry tip. Pipe around edge of cake. Fill center with cherry pie filling. Spread remaining cream filling over sides of cake; press almonds into sides. Store in the refrigerator. Yield: 16 servings.

Almond Chocolate Torte Recipe

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100% would make again

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This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.

• 10-12 Servings
• Prep: 20 min. + chilling

Ingredients

• 2/3 cup sliced almonds, toasted
• 8 ounces semisweet chocolate, chopped
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 cups heavy whipping cream, whipped

Directions

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly.
• In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream.
• Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours. Yield: 10-12 servings.

Apricot Almond Torte Recipe

Photo by: Taste of Home

• 12 Servings
• Prep: 45 min. Bake: 25 min. + cooling

Ingredients

• 3 eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 cup ground almonds, toasted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups heavy whipping cream, whipped
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream, whipped
• 1 jar (10 to 12 ounces) apricot preserves
• 1/2 cup slivered almonds, toasted

Directions

• In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine the flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
• Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat the cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half of the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.

Coconut Pecan Cupcakes Recipe

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100% would make again

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Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana

• 24 Servings
• Prep: 50 min. Bake: 20 min. + cooling

Ingredients

• 5 eggs, separated
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups flaked coconut
• 1 cup finely chopped pecans
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-3/4 cups confectioners' sugar
• 3/4 cup chopped pecans

Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
• In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.