| Coconut Meringue Cake |
1/2 cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup white sugar
1 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.
Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy.
Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared pan.
To Make Topping: Beat egg whites until soft peaks form add 1/2 cup of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Variation: If desired you can use brown sugar in the topping. The flavor stays similar but the color is a little darker.
| Hawaiian Wedding Cake |
1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 (10 ounce) jar maraschino cherries
Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
| Marble Cake |
? c benzdorp
8 pcs. eggs
2 ? c cakeflour
? c oil
IT baking powder
? c pineapple juice/water
1 c sugar (granulated)
? c sugar
? t cream of tartar
Assemble all the needed tools and ingredient. Sift and measure all dry ingredients. Combine together. Make a well at the center. Place a liquid ingredients at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a alined pan at 350o F.
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18