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 Moist Coconut Cake

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Mary Ann
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PostSubject: Re: Moist Coconut Cake   Mon Aug 27, 2012 11:49 am

I love the look of the ice bowl, especially the first one. What a pop it'd add to a table.

Since one wouldn't last twenty minutes in the summer heat and humidity here, some use a bunt pan to do an ice ring to keep punch cool. If you freeze some of your punch into a ring, instead of water, you don't have to worry about it weakening your punch as it melts.
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firefly

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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 8:44 pm

Now that is a handy idea Mary.

Have you ever tried to make a decorative ice bowl for your table?

Get the shape bowl you want and about quarter fill it with water.

Place a smaller light bowl inside that so as to create a wall.

Fill the wall with leaves, flowers etc and freeze.

When frozen, remove the top bowl and take the ice bowl outa the bottom one and wollah, a decorative ice bowl.

Never tried it though. Idea

Well this site explains it better than I did lol!

http://www.naplesnews.com/news/2008/nov/11/its-easy-create-elegant-ice-bowl-dressed-appropria/http://www.naplesnews.com/news/2008/nov/11/its-easy-create-elegant-ice-bowl-dressed-appropria/

And this one for punch

http://www.cocktailsoftheworld.com/how-to-do-it/decorative-ice-bowl.htmlhttp://www.cocktailsoftheworld.com/how-to-do-it/decorative-ice-bowl.html

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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 5:31 pm

Oh, if you're having a get-together outside in the middle of summer, put some ice in a roasting pan. Then set your rectangular cake pan on top and cover to keep the sun and heat from melting the whipped cream. Wink That worked for a few hours when I tried it this year.
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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 5:26 pm

Oops. Fixed that. It's condensed milk.

It's something like a mud cake, in that it's moist and gooey in spots. You still have the height, unlike some mud cakes I've seen that aren't as tall as a regular cake but short like brownies.

It's super easy. That's why I like to make it when I'm doing a labor intensive meal for folks or when cooking for the crew.

And, I'm not fond of coconut, but that changed the day my neighbor brought over a piece of this one.
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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 4:16 pm

Would that cake mix be like a mud cake Mary?

You say evaporated milk in the ingredients then condensed in the method, which one is it woman, they are two different things here. geek

Sounds yum, I might do it for Chrissy, its not a hard one at all.

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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 11:02 am

Hm. I found links to several recipes, but I wouldn't want to suggest one without trying it first. Then again, it wouldn't be "easy" if you had to make the cake from scratch. And that's the beauty of using the boxed cake mix.

No place has cake mixes like that? Bummer. I know I wanted to do cartwheels when a store here started carrying Yorkshire tea. Of course that's useless now, since they don't stock caffeine free Yorkshire tea. Sad
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PostSubject: Re: Moist Coconut Cake   Fri Aug 24, 2012 10:01 am

We don't have white cake mix here mate. Sad
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PostSubject: Moist Coconut Cake   Fri Aug 24, 2012 9:58 am

Difficulty: Embarrassingly Easy

The Cake
1 box of White Cake Mix, such as Pillsbury or Duncan Hines, and ingredients it calls for
1 can (the small one) of Sweetened Condensed Milk http://saltnprepper.com/wp-content/uploads/2011/11/sweetened_condensed_milk.jpg
1 can (14oz) Coconut Milk (real coconut milk if you can find it, not from coconut extract)

The Topping
1 pkg Sweetened Coconut Flakes
Heavy or Whipping Cream
Sugar
Coconut Extract

Follow instructions on cake box and bake cake in *rectangular pan. Once done and still hot, poke several holes in the cake.

Mix the condensed milk and coconut milk together. Pour over cake. Do this a little at a time, so the milk soaks in evenly. Let cool.


For the topping, whip the cream and sugar together. 1 tablespoon of sugar to 1 cup of cream is the usual ratio (I usually end up having to use a bit more than a cup of cream for a billowy layer). Sweeten more if you like, but be careful. The cake is sweet with the condensed milk. Plus you'll be using sweetened coconut flakes.

Add the coconut extract to the whipped cream to taste. Fold in a little (maybe a quarter of a 14 oz bag) of the coconut flakes. Spread mixture over the cooled cake. Sprinkle top with more coconut flakes.

If you're making the cake a day or several hours ahead of time, cover and refrigerate without the topping. Before guests arrive, make and spread the topping over the cake.

It's very moist. And you'll find pockets of the coconut-condensed milk throughout the cake.

If you want to do a Mounds (the candy bar) version, use a chocolate cake mix.


**I doubled or tripled the recipe at Thanksgiving for two large, stacked round layers. It was tricky but possible.


Last edited by Mary Ann on Fri Aug 24, 2012 5:40 pm; edited 8 times in total
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