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Thread: Looking for a dense moist white cake recipe

  1. #1
    zxcvbob Guest

    Default Looking for a dense moist white cake recipe

    with a coarse crumb; not like a pound cake. Local bakery has a "famous"
    coconut sheet cake and I'm trying to duplicate it. I don't think
    there's any coconut in the cake itself (although maybe they add Coco
    Lopez), and I think the frosting is just extra sweet whipped cream with
    *lots* of shredded coconut on top. If there is any coconut flavor in
    the cake it is subtle, and there is definitely no shredded coconut in there.

    I thought about using a white cake mix and adding a box of instant
    coconut pudding and an egg, but would rather make something from scratch
    -- not opposed to the box of pudding tho' if I need it to get the flavor
    right. Google searches don't turn up much except how to doctor a cake mix.

    I do have a recipe called "Italian Cream Cake" (no idea what's supposed
    to be Italian about it) that might be about right if I leave out the
    nuts and (ironically) the coconut. It's made with whole eggs, so it
    won't be white but I think that's OK.

    Any idea?

    Bob

  2. #2
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Looking for a dense moist white cake recipe

    On May 26, 3:01*pm, zxcvbob <zxcv...@charter.net> wrote:
    > with a coarse crumb; not like a pound cake. *Local bakery has a "famous"
    > coconut sheet cake and I'm trying to duplicate it. *I don't think
    > there's any coconut in the cake itself (although maybe they add Coco
    > Lopez), and I think the frosting is just extra sweet whipped cream with
    > *lots* of shredded coconut on top. *If there is any coconut flavor in
    > the cake it is subtle, and there is definitely no shredded coconut in there.
    >
    > I thought about using a white cake mix and adding a box of instant
    > coconut pudding and an egg, but would rather make something from scratch
    > -- not opposed to the box of pudding tho' if I need it to get the flavor
    > right. *Google searches don't turn up much except how to doctor a cake mix.
    >
    > I do have a recipe called "Italian Cream Cake" (no idea what's supposed
    > to be Italian about it) that might be about right if I leave out the
    > nuts and (ironically) the coconut. *It's made with whole eggs, so it
    > won't be white but I think that's OK.
    >
    > Any idea?


    http://www.geocities.com/chefsrecipes/show94.htm

    It's the same recipe as in the Cake Bible. The yellow might taste
    better, but the white looks nicer with the coconut frosting.
    >
    > Bob


    --Bryan

  3. #3
    [email protected] Guest

    Default REC Re: Looking for a dense moist white cake recipe

    On Tue, 26 May 2009 15:01:41 -0500, zxcvbob <[email protected]>
    wrote:

    >with a coarse crumb; not like a pound cake. Local bakery has a "famous"
    >coconut sheet cake and I'm trying to duplicate it. I don't think
    >there's any coconut in the cake itself (although maybe they add Coco
    >Lopez), and I think the frosting is just extra sweet whipped cream with
    >*lots* of shredded coconut on top. If there is any coconut flavor in
    >the cake it is subtle, and there is definitely no shredded coconut in there.
    >
    >I thought about using a white cake mix and adding a box of instant
    >coconut pudding and an egg, but would rather make something from scratch
    >-- not opposed to the box of pudding tho' if I need it to get the flavor
    >right. Google searches don't turn up much except how to doctor a cake mix.
    >
    >I do have a recipe called "Italian Cream Cake" (no idea what's supposed
    >to be Italian about it) that might be about right if I leave out the
    >nuts and (ironically) the coconut. It's made with whole eggs, so it
    >won't be white but I think that's OK.
    >
    >Any idea?
    >
    >Bob


    Hey Bob, this sheet cake is nice, but the mounds cake is terrific



    * Exported from MasterCook *

    Coconut Angel Food Cake

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Cake/cookie Dessert

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Cake:
    3/4 c Cake flour
    8 lg Egg whites
    1/2 ts Salt
    1/2 ts Cream of tartar
    1 c Superfine sugar
    1/2 ts Vanilla
    1/2 ts Almond extract
    1/2 c Coconut, shredded (unsweeten
    -d)
    Frosting:
    1 1/4 c Sugar
    2 lg Egg whites
    1 t Orange zest, grated
    1/4 c Orange juice, strained
    1 tb Corn syrup
    1 c Coconut, shredded and toaste
    - (unsweetened)

    Onto a sheet of wax paper, sift the flour 3 times. In a large bowl
    with an electric mixer, beat the egg whites with the salt until they
    are frothy. Add the cream of tartar and beat to soft peaks. Beat in
    1/2 cup sugar, a little at a time. Add the vanilla and almond
    extract, and beat the whites to stiff peaks. Fold in the remaining
    1/2 cup sugar, a little at a time. Sift the flour over the whites in
    4 batches, folding it in gently after each sifting. Fold in the
    coconut.

    Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the
    middle of a preheated 275f oven for 1 1/2 hours.

    Hang the cake in the pan, upside down, on the neck of a bottle and
    let it cool for 90-120 minutes or until cooled completely. Release
    the cake with a sharp knife, turn it out on a rack and invert it
    onto
    a cake plate.

    In a metal bowl, whisk together the sugar, egg whites, zest, juice,
    corn syrup, and a pinch of salt. Set the bowl over simmering water,
    and cook, whisking, until it registers 140f on a candy thermometer.
    Remove pan from heat and whisk the mixture over the hot water for 3
    minutes. Remove the bowl from the water and, with an electric mixer,
    beat the frosting at high speed for 7-10 minutes or until it is cool
    and holds stiff peaks.

    Spread top and sides of the cake with the frosting and coat the
    outside with the toasted coconut.


    --------------------------------------------

    * Exported from MasterCook *

    MOUNDS CAKE

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Deep chocolate cake mix
    1 c Milk
    1 c Sugar
    24 lg Marshmallows
    14 oz Coconut
    -!!!-ICING-!!!-
    1 1/2 c Sugar
    1/2 c Evaporated milk
    1 Stick (1/2 cup) butter or
    -oleo

    Bake a deep chocolate cake mix in a large sheet cake pan. While cake
    is baking, mix together next three ingredients, milk, sugar and
    marshmallows.

    Heat until marshmallows are melted. Remove from heat and add 14 oz.
    coconut. Spread above mixture on slightly warm cake.

    FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup
    chocolate chips. Stir until chips are melted. Spread on cake.


    ---------------------------------------------------

  4. #4
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: The foodforu Bisquick Boy suggests "oleo." Move over SLop. (was:

    On May 26, 4:16*pm, i...@foodforu.ca wrote:
    > On Tue, 26 May 2009 15:01:41 -0500, zxcvbob <zxcv...@charter.net>
    > wrote:
    >
    >
    >
    >
    >
    > >with a coarse crumb; not like a pound cake. *Local bakery has a "famous"
    > >coconut sheet cake and I'm trying to duplicate it. *I don't think
    > >there's any coconut in the cake itself (although maybe they add Coco
    > >Lopez), and I think the frosting is just extra sweet whipped cream with
    > >*lots* of shredded coconut on top. *If there is any coconut flavor in
    > >the cake it is subtle, and there is definitely no shredded coconut in there.

    >
    > >I thought about using a white cake mix and adding a box of instant
    > >coconut pudding and an egg, but would rather make something from scratch
    > >-- not opposed to the box of pudding tho' if I need it to get the flavor
    > >right. *Google searches don't turn up much except how to doctor a cakemix.

    >
    > >I do have a recipe called "Italian Cream Cake" (no idea what's supposed
    > >to be Italian about it) that might be about right if I leave out the
    > >nuts and (ironically) the coconut. *It's made with whole eggs, so it
    > >won't be white but I think that's OK.

    >
    > >Any idea?

    >
    > >Bob

    >

    But the Bisquick Boy has all kind of "recipes" on his website that DO
    involve cake mixes and instant pudding. He's an expert in that. He
    also likes cakes made with the following:
    >
    > * * *1/2 * * * * * * c *Evaporated milk
    > * 1 * * * * * * * * * * Stick (1/2 cup) butter or
    > * * * * * * * * * * * * -oleo
    >

    "Oleo."

    This is the last guy you should look to for recipes...well...no, the
    Indonesian fellow is worse.

    --Bryan

  5. #5
    zxcvbob Guest

    Default Re: Looking for a dense moist white cake recipe

    Bobo Bonobo® wrote:
    > On May 26, 3:01 pm, zxcvbob <zxcv...@charter.net> wrote:
    >> with a coarse crumb; not like a pound cake. Local bakery has a "famous"
    >> coconut sheet cake and I'm trying to duplicate it. I don't think
    >> there's any coconut in the cake itself (although maybe they add Coco
    >> Lopez), and I think the frosting is just extra sweet whipped cream with
    >> *lots* of shredded coconut on top. If there is any coconut flavor in
    >> the cake it is subtle, and there is definitely no shredded coconut in there.
    >>
    >> I thought about using a white cake mix and adding a box of instant
    >> coconut pudding and an egg, but would rather make something from scratch
    >> -- not opposed to the box of pudding tho' if I need it to get the flavor
    >> right. Google searches don't turn up much except how to doctor a cake mix.
    >>
    >> I do have a recipe called "Italian Cream Cake" (no idea what's supposed
    >> to be Italian about it) that might be about right if I leave out the
    >> nuts and (ironically) the coconut. It's made with whole eggs, so it
    >> won't be white but I think that's OK.
    >>
    >> Any idea?

    >
    > http://www.geocities.com/chefsrecipes/show94.htm
    >
    > It's the same recipe as in the Cake Bible. The yellow might taste
    > better, but the white looks nicer with the coconut frosting.
    >> Bob

    >
    > --Bryan



    Thanks. I've got 4 or 5 recipes now; I need to compare them. There's
    also a recipe at BHG.com for _Buttermilk White Cake with Coconut_ that
    looks pretty much like what I want, and here's the Italian Cream Cake
    recipe that I've made before. Either one topped with whipped cream and
    coconut instead of frosting might be right:

    Italian Cream Cake

    INGREDIENTS:
    1 (4 ounce) stick butter, softened
    2 cups flour
    2 cups sugar
    1 cup buttermilk
    1 small can flaked coconut
    5 egg whites, stiffly beaten
    1/2 cup shortening
    5 egg yolks
    1 teaspoon baking soda
    1 teaspoon vanilla
    1 cup chopped pecans, or walnuts

    Frosting:
    1 package cream cheese, softened (8oz)
    1 box confectioners' sugar, (1 pound)
    1/2 stick butter, softened (4 Tbs)
    1 teaspoon vanilla

    PREPARATION:
    Cream butter, shortening, and sugar. Add egg yolks and beat well.
    Combine soda and flour; add to creamed mixture alternately with
    buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
    Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to
    30 minutes.

    Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and
    beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

    Notes: It works just as well to beat whole eggs one-at-a-time into the
    creamed butter and sugar instead of separating them and folding in the
    whites later.

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