Granny Cake With Coconut Recipes

GRANNY'S FAMOUS COCONUT CAKE

Granny's Famous Coconut Cake image

My Granny was well known for her wonderful cakes. This coconut cake is just one of them. I can't help but think of her while making this. I wish that I could just have one more day with her. She is teaching the angels how to cook now!

Provided by Cindy Allen

Categories Cakes

Time 30m

Number Of Ingredients 9

Ingredients

1 c butter
5 eggs
2 3/4 cake flour
1 c buttermilk
1/2 tsp coconut flavoring
2 c sugar
dash salt
1 tsp baking powder
1 tsp vanilla flavoring

Steps:

1. Cream butter and sugar until smooth.
2. Add eggs, beating well after each addition.
3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
4. Stir in flavorings.
5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
6. Bake at 350 degrees for about 25 minutes or until test done.
7. Cool and Ice with Granny's Never Fail Frosting.

GRANNY CAKE I

Granny Cake I image

This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.

Provided by Kitty

Categories Desserts Cakes Sheet Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 13

Ingredients

2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ cup packed light brown sugar
½ cup chopped walnuts
½ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g

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