#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3854 - Coconut Cream Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1/2 cup cold butter; 2 TBSP white sugar; 1/2 cup chopped pecans

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 - 12oz. Cool Whip (thawed); 3 - 3.5oz. boxes Jell-O INSTANT coconut cream pudding mixes; 1/2 cup Baker's angelflake coconut; 1 cup Domino's powdered sugar; 4 cups milk

Crust: in a bowl add the flour, cold butter, white sugar and chopped pecans--mix well. Press the mixture into a greased 9 x 13 cake pan. Bake at 325 degrees 20-25 minutes. Cool completely. Filling: in a mixer add the cream cheese and powdered sugar--beat. Remove bowl from mixer--add 1 cup of the thawed Cool Whip--stir to combine. Spread the cream cheese mixture evenly over the cooled crust. In a mixer add the milk and all 3 boxes of the coconut cream pudding mix--beat on low until mixed. then beat on medium until it gels. Spread the pudding mixture evenly over the cream cheese mixture. Spread remaining Cool Whip evenly over the top. Refrigerate overnight. Sprinkle the coconut evenly over the top before cutting and serving.

#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3719 - Cream Cake

(by Shirley McNevich)

(this recipe is for Dec. 28th)

1 cup buttermilk
1 tsp. baking soda
1 cup softened butter
1/2 cup Crisco shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
2 cups Baker's angelflake coconut
1 tsp. baking powder
2 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP cream
1/2 cup chopped walnuts

In a bowl add 1/2 cup butter, Crisco and white sugar--beat. In a small bowl add buttermilk and baking soda--stir to dissolve. Add buttermilk mixture, 1 tsp. vanilla, 1 cup of the coconut, baking powder and flour to the batter--beat. Pour batter evenly into 3 - 9" round cake pans. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool cakes, then remove one and place it on a cake plate. Frosting: in a mixer add cream cheese and 1/2 cup butter--beat. Add 1 tsp. vanilla and the powdered sugar--beat well. Add cream--beat well. Frost the first cake, place second cake on top, frost the second cake, place third cake on top and frost the rest of the cake. Sprinkle the chopped walnuts and remaining coconut over the top and sides of the cake (using more coconut and nuts as necessary).

#3691 - Coconut Walnut Bars

(by Shirley McNevich)

2/3 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup Hershey's cocoa
1 egg
1 TBSP water
1 1/4 cups flour + 3 TBSP flour
1/4 tsp. salt
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate chips
2/3 cup chopped walnuts
1/2 cup Baker's angelflake coconut

In a mixer add white sugar and butter flavored Crisco--beat. Add cocoa, egg and water--beat. Add salt and 1 1/4 cups flour--beat. Press the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. In a bowl add Eagle milk, 3 TBSP flour and vanilla--stir to mix. Add chocolate chips, chopped nuts and coconut--stir. Spread the mixture over the top of the hot crust. Bake at 350 degrees 20 minutes. Cool completely. Cut into bars or squares.

#3671 - Granola Pieces

(by Shirley Ross - friend)

2 cups Quaker old fashioned oats
1/3 cup sliced almonds
1/3 cup chopped peanuts
1/3 cup chopped pecans
1 cup Baker's angelflake coconut
1/2 cup toasted wheat germ
3 TBSP butter
2/3 cup honey
1/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped dried cranberries

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray it with Pam. In a bowl add oats, sliced almonds, chopped peanuts, chopped pecans and coconut--stir to mix. Grease a separate cookie sheet with Pam and spread the oat mixture evenly on the sheet. Bake at 350 degrees for 10-12 minutes, stirring occasionally, until lightly browned. Pour the oat mixture into a bowl and add the toasted wheat germ--stir to mix. Reduce oven temperature to 300 degrees. In a saucepan add honey, butter, dark brown sugar, vanilla and salt--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute. Remove from heat--pour the hot mixture over the oat mixture. Add the chopped dates, chopped dried apricots and chopped dried cranberries--stir well. Spread the mixture evenly over the parchment paper covered cookie sheet. Bake at 300 degrees for 25 minutes or until light golden brown. Remove from oven--use a spatula to flatten the whole top slightly. Cool completely, then break the mixture into pieces.

#3609 - Chantilly Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts

In a saucepan add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir over medium heat 10-12 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts. Stir frequently while it cools until frosting is spreading consistency. Use frosting on your favorite chocolate cake.

#3591 - Chocolate Pecan Coconut Pies

(by Shirley McNevich)

2 1/2 cups white sugar
7 TBSP Hershey's cocoa
4 beaten eggs
1 tsp. vanilla
1 cup chopped pecans
1 stick butter (melted)
1 - 12oz. can Carnation evaporated milk
a pinch of salt
2 cups Baker's angelflake coconut
3 unbaked pie crust doughs

Grease three 9" pie plates, insert the doughs, flute the edges and spray the insides of the pie doughs with Pam. In a bowl add white sugar and cocoa--stir to mix. Add beaten eggs and vanilla--stir with a whisk. Add melted butter, chopped pecans, Carnation milk, salt and coconut--stir with a whisk to mix. Pour 1/3 of the batter into each pie dough. Bake at 350 degrees for 40-45 minutes--test with a knife for doneness. Cool completely.

#3567 - Cold Pina Colada Pie

(by Shirley McNevich)

2 cups Keebler Sandies cookies (crushed--measure AFTER crushing)
1 cup Baker's angelflake coconut + extra for sprinkling
1/4 cup butter (melted)
1/3 cup white sugar
2 TBSP cornstarch
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Coco Lopez (brand) cream of coconut (usually found in the same grocery aisle with mixed drink supplies)
2 eggs
1 cup heavy whipping cream

In a bowl add crushed cookies, 1 cup angelflake coconut and melted butter--stir to mix. Press the mixture in the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10-13 minutes or until lightly browned, then cool completely. In a saucepan add white sugar and cornstarch--stir. Add crushed pineapple and its juice--stir. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, cook/stir for 1-2 more minutes or until mixture thickens. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add 1 cup of cream of coconut--beat. Add eggs--beat. Stir the cooled pineapple mixture well. Spread pineapple mixture evenly over the cooled crust. Spread the cream cheese mixture evenly over the pineapple mixture. Bake at 350 degrees for 35-45 minutes or until set. Cool completely, then refrigerate until cold (6-8 hours). In a mixer add heavy whipping cream--beat until mixture foams. While beating, slowly add 1/2 cup of cream of coconut--beat until peaks form. Spread the cream mixture over the top of the cold pie. Sprinkle extra angelflake coconut over the top if you wish.

#3543 - Square Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 tsp. baking soda
2 eggs
1 1/2 cups Baker's angelflake coconut
1 1/2 cups chopped walnuts
1/2 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, undrained pineapple, baking soda, eggs, 1 cup coconut and 1 cup walnuts--stir well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Loosen the edges of the cake. Cut the cake through the middle into two even pieces. Place the first cake half on a cake plate. Frost the top of the cake. Place the second cake piece on top of the first cake layer--frost the top and sides. Sprinkle the remaining 1/2 cup coconut and 1/2 cup chopped walnuts over the top.

#3532 - Strawberry Coconut Frosting

(by Shirley McNevich)

4 cups Domino's powdered sugar
1/2 cup butter OR Parkay margarine (melted)
1/4 cup mashed strawberries
1/4 cup Baker's angelflake coconut

In a bowl add powdered sugar, melted butter, mashed strawberries and coconut--stir well, then beat with a spoon until thickened. If too runny, add more powdered sugar and beat again.

#3511 - Upside Down Chocolate Cheesecake

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans
1 cup Baker's angelflake coconut
1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup softened butter
2 cup Domino's powdered sugar (sifted)

Prepare the cake mix according to box directions. Line a 9 x 13 cake pan with wax paper (including the sides). Spray the wax paper with Pam. Sprinkle the chocolate chips, chopped pecans and coconut evenly over the wax paper in the bottom of the pan. Slowly pour the prepared chocolate cake batter all over the top. In a saucepan over low heat add the cubed cream cheese and softened butter--cook/stir until melted and mostly smooth. Remove from heat--add powdered sugar--stir until mixed. Carefully and evenly drizzle the cream cheese batter over the chocolate batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake for 15 minutes, then invert on to a cake plate. Carefully peel and discard the wax paper. Cool completely.

#3505 - Loaded Coconut Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut

In a mixer add the softened butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly, then place on paper towels to cool. If the cookies get too hard, you overbaked them. The cookies should be chewy.

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

#3413 - Coconut Milk Pudding

(by Shirley McNevich)

1 qt. coconut milk
1/4 cup cornstarch
1/4 cup water
1/3 cup Baker's angelflake coconut
1/4 tsp. salt
1/2 cup white sugar

In a bowl add the cornstarch--slowly pour the water into the cornstarch while whisking. Use the whisk to break up any lumps. In a saucepan add the coconut milk, salt and white sugar--place saucepan over medium heat. Cook/stir until the sugar dissolves completely, then turn the heat back to medium low and add the coconut--cook/stir for 5 minutes. Slowly pour the cornstarch mixture into the coconut mixture while stirring--keep cooking/stirring until mixture thickens to pudding consistency. Remove from heat--pour mixture into a glass serving bowl. Cool to room temperature, press a piece of Saran wrap over the whole top (making sure the wrap is touching the pudding) and refrigerate until cold.

#3366 - Coconut Walnut Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1 cup canola oil
1 egg
1 tsp. cream of tartar
3 tsp. vanilla
1 cup Baker's angelflake coconut
1 cup chopped walnuts
1 cup Rice Krispies cereal
1 cup Quaker quick oats
1 tsp. salt
1 tsp. baking soda
3 1/2 cups flour

In a mixer add white sugar, brown sugar and butter--beat. Add canola oil and egg--beat. Add cream of tartar, vanilla, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts, Rice Krispies and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Note: this recipes makes ALOT of cookies.

#3340 - Strawberry Snowball Cake

(by Aunt Eileen [Knouse] Carter)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1/2 cup white sugar (more if you wish)
2 - 10oz. bags frozen strawberries (thawed but NOT drained)
2 - 8oz. containers Cool Whip
1 box angelfood cake mix
Baker's angelflake coconut
a few whole strawberries (sliced)

Prepare angelfood cake according to box directions, then cool the cake completely. In a large bowl add strawberry Jell-O powder and boiling water--stir with a whisk until dissolved. Add white sugar and thawed strawberries/juice--stir well. Taste--add more white sugar if desired, then stir again. Refrigerate until mixture starts to gel, then remove from refrigerator. Break the angelfood cake into walnut sized pieces. Add the cake pieces and one container of Cool Whip to the Jell-O mixture--stir to mix. Spread the whole mixture into a glass baking dish. Spread the second container of Cool Whip over the whole top. Sprinkle some coconut over the top of the Cool Whip. Arrange some sliced strawberries over the top. Refrigerate until cold.

#3336 - Coconut Buttermilk Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1/4 cup softened butter
1 cup white sugar
1/3 cup buttermilk
2 eggs
1/4 tsp. salt
1 tsp. vanilla
4oz. Baker's angelflake coconut

Grease a pie plate, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. In a mixer add butter and white sugar--beat. Add buttermilk--beat. Add eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer--add coconut--stir until mixed. Pour batter into prepared pie dough. Bake at 350 degrees for 35-45 minutes or until set. If you don't want the exposed crust to get too brown, cover the edges of the pie with foil before baking and remove this foil during the last 10-12 minutes of baking.

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

#3232 - Cherry Nest Cookies

(by Shirley McNevich)

1 - 12oz. jar maraschino cherries
1/3 cup white sugar
1/4 cup softened butter
1 egg
2 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg white
1/2 cup Baker's angelflake coconut   
 
Drain the cherries, slice 10 of the cherries in half and place them on paper towels to soak up any leftover cherry juice. Chop the remaining cherries that you didn't slice in half. In a mixer add butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder and salt--beat. Add chopped cherries--beat. Slowly add flour--beat. In one bowl add the beaten egg white, and in a second bowl add the coconut. Roll the cookie dough into 1" balls, dip each ball in the beaten egg white and then roll it in the coconut before placing it on a greased cookie sheet. Repeat with all dough. Spray Pam on your thumb and press each cookie ball to make a well. Place a cherry half (cut side down) into each well. Bake at 350 degrees for 15-20 minutes or until golden brown.