Kitchen

[PinkyPetunia]

I am ashamed to admit I don't know the difference between all those different frostings.  Mom hated to bake so I wasn't exposed to it.  She cooked and canned up a storm, though.

I would happily take a piece of coconut cake with any kind of frosting on it.  I am craving some now.  

[ECBG]

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@RespectLife wrote:

@ECBG 

Thank you very much for posting the link to the frosting.  I had never heard of it!

You use the beaters right in your pot?  Doesn't that ruin the inside finish?  I noticed she says you don't need to bother w/ the double boiler method...so I suppose if I was concerned about my pan, I could.

Have you made it?

I love to bake and always from scratch...but hate making frosting!  Too sweet, too much butter, too much work!

I have been looking for a light recipe that was easy and this may be it!

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@RespectLife You're welcome.  Naturally, there would be a little scarring inside of the pot.  I would only make it in stainless for that reason, or use a stainless bowl as the insert for the double boiler effect.

[ECBG]

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@PinkyPetunia wrote:

I am ashamed to admit I don't know the difference between all those different frostings.  Mom hated to bake so I wasn't exposed to it.  She cooked and canned up a storm, though.

I would happily take a piece of coconut cake with any kind of frosting on it.  I am craving some now.  

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@PinkyPetunia Perfectly alright.  Buttercream is always a good way to start.  it's bakery icing.  Cream cheese icing is the traditional choice for carrot cake.

[deepwaterdotter]

I ice my cake with a frosting recipe from a King Arthur's Flour cookbook:

15 tbsp room temperature butter

1 1/4 cups room temperature cream cheese

3/4 tsp vanilla

1/4 tsp salt

1/4 cup and 1 tbsp coconut milk powder (Chaokoh brand from Thai section of grocery)

4 1/3 cups powdered sugar

Sift coconut milk powder and powdered sugar together in bowl.  Beat butter, cream cheese, vanilla, and salt in separate bowl with electric mixer until smooth.  Gradually mix dry mixture with wet mixture at low speed, then beat at higher speed until fluffy.

[jannabelle1]

You're bringing back some wonderful memories with the 7-minute frosting. My mother made that for so many cakes and it was just the most wonderful tasting of any frosting! I seldom bake anything "from scratch" as she used to say, but when I think of coconut cake I think of the wonderful, light and fluffy 7-minute frosting!

[RedTop]

Only 7 minute frosting on a coconut cake for me, and only cream cheese frosting on carrot cake.   Cake is rarely found in this house unless there’s a birthday.  

[colliemom4]

I usually make coconut cakes for Easter.

[Nightowlz]

My dad always made Coconut Cake with this recipe. It's so good. It's better the day after & so moist.

Coconut Cake

1 yellow box cake mix with pudding

2 - 6 oz bags Bird's Eye frozen coconut – thawed

2 c sugar

1 c milk

8 oz cool whip

Make cake per package directions.

On low to medium heat mix sugar & milk to slow boil, stir often

When it comes to a boil add 3 oz of crumbled coconut & stir

Don’t cool cake. Pour the sugar, milk, coconut mixture over cake

Sprinkle 3 oz coconut on cake

Cool cake on rack

When cool spread cool whip to cover, add other 6 oz crumbled coconut

Keep in the refrigerator.

I found the frozen coconut at Wal-Mart.

[Knit-Chick]

My mom used to buy the Pepperidge Farm coconut cake (in the freezer section) to keep on hand and be able to thaw out when needed.  It was very good!

[colliemom4]

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@Knit-Chick wrote:

My mom used to buy the Pepperidge Farm coconut cake (in the freezer section) to keep on hand and be able to thaw out when needed.  It was very good!

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@Knit-Chick  I haven't had one of those in many years but I remember them well. They've been around for quite a while.