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