Patience Coconut Cake

A friend of ours in Texas made this cake and I loved it so much I had to get the recipe. I made it for Easter this year.

First you mix together 16 oz of sour cream, 16 oz of coconut, and two cups of powdered sugar. Let this mixture sit in the fridge together for 24 hours. (This is where the patience part comes in)


The next day make a white cake mix and bake in two round pans. (The recipe recommends Duncan Hines)


When the cakes have cooled, cut each layer in half. Cover the first layer with the sour cream mixture.


Cover with the top of the cake.


Again use the sour cream filling with the second cake.


Ice the cake with cool whip and cover with coconut. Then you put the cake back in the refrigerator for another 24 hours before serving.


48 hours from beginning- your cake is ready to serve. My family loved it!

Printable recipe found here.

Lemonade Cake

This cake is so easy and turns out very moist. This is a great summer cake!
All you need is:
One lemon cake mix


I used this mix


2 Cups of powdered sugar and 1-12 oz can of frozen lemonade.

Mix up the cake according to directions on the box. Bake in a bundt pant according directions.
In a separate bowl, mix together the powdered sugar and lemonade concentrate.
After the cake is baked, while still hot, poke holes in the top of the cake. Then pour mixture over the top of the cake. Go around the cake with a knife, slightly pulling away from the edges to ensure the mixture goes down the sides.


Invert your cake on a plate- hopefully it will come out complete! Serve with berries, ice cream, or on its own. Enjoy!

Molten Chocolate Cakes

Preheat the oven to 450

1 Cup of unsalted butter


8 oz of semisweet chocolate


Melt butter in a medium heat-proof bowl over simmering water


Stir together and remove from heat when completely melted together


In another bowl mix 5 eggs


1/2 cup of sugar and a pinch of salt



Beat together with a hand mixer until the sugar dissolves


Add egg mixture to the chocolate mixture and beat together until smooth


Add in 4 T of flour and beat together just until combined.


You can use 8 ramekins or 8 extra large muffin papers placed in muffin tins. Spray each with cooking spray.


Divide batter evenly between the ramekins or muffin cups. Bake at 450 for 8-10 minutes. Bake until the batter puffs, but the center is not set. Pull papers away or run a knife around cake in the ramekin. Transfer to a desert plate.


Dust with powdered sugar, and serve with strawberries, raspberries, whipped cream, ice cream...


Or just milk!
The great thing about this recipe is you can make the batter up to 6 hours before you plan to serve it and put it in the ramekins in the refrigerator. Just allow to warm to room temperature before baking.

Awesome Chocolate Sheet Cake

I was given this recipe and cake pan for a wedding gift. I didn't try it for a few years because it sounded really complicated. I wish I would have tried it earlier because this chocolate cake is moist, delicious, and turns out great every time!


The Cake:

First mix together the dry ingredients-

2 Cups of flour

2 cups of sugar

4 T of cocoa

Then mix the hot mixture on the stove- 1/2 C of butter

1/2 C of vegetable oil

1 C of water

Let the ingredients come to a boil

Add the hot mixture to the dry mixture

Stir together well

Add 1 C of buttermilk

1 t of soda

1 t vanilla

2 eggs, beaten, I just beat them with a fork

add the eggs

Mix together well

Pour into a well-greased and floured jelly roll pan. Bake at 350 degrees for 30 minutes.

THE ICING:

Melt 1/2 c of butter, (I use the same pan as before, any way to cut down on dish consumption)

Add 4 T of cocoa

6 T of milk

Bring ingredients to a boil

Take off the heat and add 1 c at a time, 3-4 cups of powdered sugar

Use an electric mixer and mix well; you can also mix in nuts once you have the icing made, if you like.

Pour over the cake.
YUM! Serve with milk...delicious!
I have a printable recipe if you need one.