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CHERRY  COCONUT CREME CAKE


2 cups self rising flour

1 1/4 cup sugar

1 1/4 cup water

3 eggs

2 cups shredded coconut

1 tsp coconut extract

drained Maraschino Cherries..

Use fingers and make sure all cherries are spread out can save a few for garnish if desire

Bake cake at 350 about 25 minutes or so

Use end of wooden spoon put holes in top of cake

take sweetened condensed milk OR substitute and add 1 tsp coconut extract to the sweetened milk

Pour over cake. AWESOME JUST LIKE THIS..

but if you want you can garnish as desire with tinted cool whip and a few left out cherries with stem

put in fridge to get cold.. if you cant wait put in the freezer to get cooled a little faster.

 

COMMENTS AND PHOTOS BY MEMBERS OF OUR RECIPE GROUP

ROSETTA SPERRING’S PHOTO AND COMMENT BELOW

Serena, here is the link to the “Cherry Coconut Cream Cake” I made using a lot of the ideas in your recipe…but it’s somewhat different. I wanted to make a layer cake and was not sure the cake you posted would hold up as a layer cake. I did use a box cake mix (they are great these days) and added a few things to the cake mix. The icing is a recipe I’ve had for a long time. This icing is very creamy and really good, and not as sweet as some icings can be. You will see 3 cakes and 6 cupcakes, that’s because I doubled my recipes because I was giving 2 of them away to neighbors. I did cut one cake last night and it was pretty yummy. Anyway, here is the link, I just got it typed up and posted on my blog. http://rosettassweettreats.wordpress.com/2013/01/20/cherry-coconut-cream-cake/
 

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