What is “can coconut” in the Pina Colada cake recipe? Is that cream of coconut, coconut milk or something else?
icephoenix821
*Image Transcription: Book Pages*
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#Part 1 of 3
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#CAKE #PINEAPPLE-ORANGE CAKE 2¼ cups sifted cake flour 1½ cups sugar ¼ teaspoon baking soda 1 teaspoon salt 3 teaspoons baking powder ½ cup shortening 1 teaspoon grated orange rind ¼ cup unstrained orange juice ¾ cup water 2 medium eggs
Sift the first five ingredients together. Drop in shortening and orange rind. Mix water and orange juice into one cup. Add ⅔ of this cup to dry ingredients. Beat 2 minutes at low speed. Add remaining a cup of diluted juice and eggs. Blend until smooth.
Line two 8-inch pans with waxed paper, then grease. Pour batter into pans and bake in 350 degree oven for 30 minutes.
##*Filling:* 3 tablespoons sugar 2 tablespoons flour ⅛ teaspoon salt 1 tablespoon lemon juice ½ cup unstrained orange juice 2 tablespoons pineapple syrup ¼ cup drained, crushed pineapple 1 egg yolk 2 tablespoons butter 1 teaspoon grated orange rind
Combine 2 tablespoons sugar, flour and salt. Place in top of double boiler. Slowly stir in lemon juice, orange juice and pineapple syrup. Cook over boiling water 10 minutes, stirring constantly. Add crushed pineapple. Remove from heat. Beat egg yolk with 1 tablespoon sugar. Add to mixture. Cook 2 minutes. Stir in butter and orange rind.
Chill. Use as cake filling.
Make white frosting to finish cake. After cake is iced, sprinkle with ½ cup fresh coconut.
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#PINA COLADA CAKE 1 box yellow cake mix with pudding ½ can coconut 1½ tablespoons rum
Mix cake as directed on box, adding coconut and rum. Bake as directed. Punch holes in cake and spread over top the following:
##Topping: 8 ounces non-dairy topping 1½ tablespoons rum
Mix together well, spread on top of cake. Sprinkle with remaining coconut.
*June Cavette*
#POPPY SEED CAKE 1½ cups all purpose flour 1½ cups whole wheat flour ⅓ cup poppy seeds 2½ teaspoons baking soda ½ teaspoon salt ¾ cup butter or margarine 1½ cups honey 1 teaspoon vanilla 4 eggs ½ cup buttermilk or sour milk 1 small banana, mashed (⅓ cup) ½ cup raisins
Preheat oven to 350 degrees. Grease and flour lightly a 10-inch tube pan. Combine first 5 ingredients; beat about 30 seconds. Add honey and vanilla; beat until fluffy. Add eggs, one at a time, beating one minute after each. Combine buttermilk or sour milk and banana. Add dry ingredients and buttermilk mixture alternately to beaten mixture, beating after each addition. Stir in raisins. Spread batter evenly in pan. Bake at 350 degrees for 50 to 55 minutes or until done. Cool 15 minutes on wire rack. Invert onto a wire rack; remove pan. Cool completely.
Yield: 12.
*Cindy Satur*
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#PINEAPPLE-ORANGE CAKE 2¼ cups sifted cake flour 1½ cups sugar ¼ teaspoon baking soda 1 teaspoon salt 3 teaspoons baking powder ½ cup shortening 1 teaspoon grated orange dog ¾ cup unstrained orange juice ¾ cup water 2 medium eggs
Sift the first five ingredients together. Drop in shortening and orange rind. Mix water and orange juice into one cup. Add ⅔ of this cup to dry ingredients. Beat 2 minutes at low speed. Add remaining ⅓ cup of diluted juice and eggs. Blend until smooth.
Line two 8-inch pans with waxed paper, then grease. Pour batter into pans and bake in 350 degree oven for 30 minutes.
##*Filling:* 3 tablespoons sugar 2 tablespoons flour ⅛ teaspoon salt 1 tablespoon lemon juice ½ cup unstrained orange juice 2 tablespoons pineapple syrup ¾ cup drained, crushed pineapple 1 egg yolk 2 tablespoons butter 1 teaspoon grated orange rind
Combine 2 tablespoons sugar, flour and salt. Place in top of double boiler. Slowly stir in lemon juice, orange juice and pineapple syrup. Cook over boiling water 10 minutes, stirring constantly. Add crushed pineapple. Remove from heat. Beat egg yolk with 1 tablespoon sugar. Add to mixture. Cook 2 minutes. Stir in butter and orange rind.
Chill. Use as cake filling.
Make white frosting to finish cake. After cake is iced, sprinkle with ½ cup fresh coconut.
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##MORNING SUN’S NATURAL HOMEMADE CANDY 1½ cups of wheat germ 1 cup non-fat dry milk 1 cup peanut butter ⅓ cup bran ½ cup sunflower seeds ½ cup soy beans, chopped in blender ¾ cup raisins 1 cup nuts, walnuts, etc. 2 teaspoons vanilla ¾ cup honey 2 teaspoons brewer’s or primary yeast
Blend all ingredients together. Add more honey or wheat germ if consistency isn’t right. Place contents in a large, flat dish, ½ inch in height. Form into a rectangle. Cut into squares, one inch apart. Do not separate the squares yet. Place dish in the refrigerator or freezer for two hours. Knife will easily cut squares away. Can remain in freezer for weeks. You can substitute whole peanuts for any other nut not easily obtained.
*Debbie Caramagno*
#PAPAYA CANDY Green papaya, firm (about 2 pounds) 2 quarts water ¼ cup baking powder 4 cups sugar 2 cinnamon sticks Lime peel or 1 teaspoon vanilla
Slit skin and allow papaya to “bleed”. Peel papaya, cut in half and remove all seeds. Cut papaya into long slices or chunks as desired. Soak overnight in water and baking powder. (This gives candy firmer texture). Strain, wash carefully and place papaya in deep pot. Add sugar, mix and cover. Cook over low heat for about 30 minutes. Papaya will give off juice to make syrup. Add water only if necessary. Uncover and add cinnamon sticks, lime peel or vanilla. Cook over low heat, stir occasionally for about 1 hour. Papayas will turn golden as syrup thickens. Remove cinnamon sticks. Cool. Delicious served with cream cheese.
2 Comments
What is “can coconut” in the Pina Colada cake recipe? Is that cream of coconut, coconut milk or something else?
*Image Transcription: Book Pages*
—
#Part 1 of 3
—
#CAKE
#PINEAPPLE-ORANGE CAKE
2¼ cups sifted cake flour
1½ cups sugar
¼ teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
½ cup shortening
1 teaspoon grated orange rind
¼ cup unstrained orange juice
¾ cup water
2 medium eggs
Sift the first five ingredients together. Drop in shortening and orange rind. Mix water and orange juice into one cup. Add ⅔ of this cup to dry ingredients. Beat 2 minutes at low speed. Add remaining a cup of diluted juice and eggs. Blend until smooth.
Line two 8-inch pans with waxed paper, then grease. Pour batter into pans and bake in 350 degree oven for 30 minutes.
##*Filling:*
3 tablespoons sugar
2 tablespoons flour
⅛ teaspoon salt
1 tablespoon lemon juice
½ cup unstrained orange juice
2 tablespoons pineapple syrup
¼ cup drained, crushed pineapple
1 egg yolk
2 tablespoons butter
1 teaspoon grated orange rind
Combine 2 tablespoons sugar, flour and salt. Place in top of double boiler. Slowly stir in lemon juice, orange juice and pineapple syrup. Cook over boiling water 10 minutes, stirring constantly. Add crushed pineapple. Remove from heat. Beat egg yolk with 1 tablespoon sugar. Add to mixture. Cook 2 minutes. Stir in butter and orange rind.
Chill. Use as cake filling.
Make white frosting to finish cake. After cake is iced, sprinkle with ½ cup fresh coconut.
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#PINA COLADA CAKE
1 box yellow cake mix with pudding
½ can coconut
1½ tablespoons rum
Mix cake as directed on box, adding coconut and rum. Bake as directed. Punch holes in cake and spread over top the following:
##Topping:
8 ounces non-dairy topping
1½ tablespoons rum
Mix together well, spread on top of cake. Sprinkle with remaining coconut.
*June Cavette*
#POPPY SEED CAKE
1½ cups all purpose flour
1½ cups whole wheat flour
⅓ cup poppy seeds
2½ teaspoons baking soda
½ teaspoon salt
¾ cup butter or margarine
1½ cups honey
1 teaspoon vanilla
4 eggs
½ cup buttermilk or sour milk
1 small banana, mashed (⅓ cup)
½ cup raisins
Preheat oven to 350 degrees. Grease and flour lightly a 10-inch tube pan. Combine first 5 ingredients; beat about 30 seconds. Add honey and vanilla; beat until fluffy. Add eggs, one at a time, beating one minute after each. Combine buttermilk or sour milk and banana. Add dry ingredients and buttermilk mixture alternately to beaten mixture, beating after each addition. Stir in raisins. Spread batter evenly in pan. Bake at 350 degrees for 50 to 55 minutes or until done. Cool 15 minutes on wire rack. Invert onto a wire rack; remove pan. Cool completely.
Yield: 12.
*Cindy Satur*
—
#PINEAPPLE-ORANGE CAKE
2¼ cups sifted cake flour
1½ cups sugar
¼ teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
½ cup shortening
1 teaspoon grated orange dog
¾ cup unstrained orange juice
¾ cup water
2 medium eggs
Sift the first five ingredients together. Drop in shortening and orange rind. Mix water and orange juice into one cup. Add ⅔ of this cup to dry ingredients. Beat 2 minutes at low speed. Add remaining ⅓ cup of diluted juice and eggs. Blend until smooth.
Line two 8-inch pans with waxed paper, then grease. Pour batter into pans and bake in 350 degree oven for 30 minutes.
##*Filling:*
3 tablespoons sugar
2 tablespoons flour
⅛ teaspoon salt
1 tablespoon lemon juice
½ cup unstrained orange juice
2 tablespoons pineapple syrup
¾ cup drained, crushed pineapple
1 egg yolk
2 tablespoons butter
1 teaspoon grated orange rind
Combine 2 tablespoons sugar, flour and salt. Place in top of double boiler. Slowly stir in lemon juice, orange juice and pineapple syrup. Cook over boiling water 10 minutes, stirring constantly. Add crushed pineapple. Remove from heat. Beat egg yolk with 1 tablespoon sugar. Add to mixture. Cook 2 minutes. Stir in butter and orange rind.
Chill. Use as cake filling.
Make white frosting to finish cake. After cake is iced, sprinkle with ½ cup fresh coconut.
—
##MORNING SUN’S NATURAL HOMEMADE CANDY
1½ cups of wheat germ
1 cup non-fat dry milk
1 cup peanut butter
⅓ cup bran
½ cup sunflower seeds
½ cup soy beans, chopped in blender
¾ cup raisins
1 cup nuts, walnuts, etc.
2 teaspoons vanilla
¾ cup honey
2 teaspoons brewer’s or primary yeast
Blend all ingredients together. Add more honey or wheat germ if consistency isn’t right. Place contents in a large, flat dish, ½ inch in height. Form into a rectangle. Cut into squares, one inch apart. Do not separate the squares yet. Place dish in the refrigerator or freezer for two hours. Knife will easily cut squares away. Can remain in freezer for weeks. You can substitute whole peanuts for any other nut not easily obtained.
*Debbie Caramagno*
#PAPAYA CANDY
Green papaya, firm (about 2 pounds)
2 quarts water
¼ cup baking powder
4 cups sugar
2 cinnamon sticks
Lime peel or 1 teaspoon vanilla
Slit skin and allow papaya to “bleed”. Peel papaya, cut in half and remove all seeds. Cut papaya into long slices or chunks as desired. Soak overnight in water and baking powder. (This gives candy firmer texture). Strain, wash carefully and place papaya in deep pot. Add sugar, mix and cover. Cook over low heat for about 30 minutes. Papaya will give off juice to make syrup. Add water only if necessary. Uncover and add cinnamon sticks, lime peel or vanilla. Cook over low heat, stir occasionally for about 1 hour. Papayas will turn golden as syrup thickens. Remove cinnamon sticks. Cool. Delicious served with cream cheese.
*Aida Gonzalez Fry*