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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 845049" data-attributes="member: 1246"><p><strong>Polynesian Wedding Cake</strong></p><p> </p><p>By petlover on June 01, 2011</p><p></p><p>Ingredients </p><ul> <li data-xf-list-type="ul"><ul> <li data-xf-list-type="ul">2 cups flour</li> <li data-xf-list-type="ul">2 teaspoons cinnamon</li> <li data-xf-list-type="ul">2 teaspoons baking soda</li> <li data-xf-list-type="ul">1 teaspoon salt</li> <li data-xf-list-type="ul">1 (8 ounce) cans crushed pineapple, drained</li> <li data-xf-list-type="ul">1 1/4 cups vegetable oil</li> <li data-xf-list-type="ul">3 eggs</li> <li data-xf-list-type="ul">2 cups sugar</li> <li data-xf-list-type="ul">2 cups finely shredded carrots 1 cup chopped nuts</li> <li data-xf-list-type="ul">3/4 cup shredded coconut</li> <li data-xf-list-type="ul">1 cup chopped dates (optional) or 1 cup raisins (optional)</li> <li data-xf-list-type="ul"></li> </ul><strong><br /> [*]cream cheese frosting</strong><br /> <ul> <li data-xf-list-type="ul">1 (3 ounce) packages cream cheese, softened</li> <li data-xf-list-type="ul">1 tablespoon milk</li> <li data-xf-list-type="ul">1/2 teaspoon vanilla</li> <li data-xf-list-type="ul">1/4 cup butter, softened</li> <li data-xf-list-type="ul">1 cup toasted coconut</li> <li data-xf-list-type="ul">3 cups confectioners' sugar</li> </ul></li> </ul><p><strong>Directions</strong></p><p></p><ol> <li data-xf-list-type="ol">Preheat oven to 350°friend. Grease a 13-by-9-inch baking pan and set aside. In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended. Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.</li> <li data-xf-list-type="ol">Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.</li> </ol> <ol> <li data-xf-list-type="ol">Bake for 50 minutes or until top of cake springs back when lightly touched. After cake has cooled, top with cream cheese frosting or serve plain. Cream Cheese Frosting:. Cream together the cream cheese and butter.</li> <li data-xf-list-type="ol">Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 845049, member: 1246"] [B]Polynesian Wedding Cake[/B] By petlover on June 01, 2011 Ingredients [LIST] [LIST] [*]2 cups flour [*]2 teaspoons cinnamon [*]2 teaspoons baking soda [*]1 teaspoon salt [*]1 (8 ounce) cans crushed pineapple, drained [*]1 1/4 cups vegetable oil [*]3 eggs [*]2 cups sugar [*]2 cups finely shredded carrots 1 cup chopped nuts [*]3/4 cup shredded coconut [*]1 cup chopped dates (optional) or 1 cup raisins (optional) [*] [/LIST][B] [*]cream cheese frosting[/B] [LIST] [*]1 (3 ounce) packages cream cheese, softened [*]1 tablespoon milk [*]1/2 teaspoon vanilla [*]1/4 cup butter, softened [*]1 cup toasted coconut [*]3 cups confectioners' sugar [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Preheat oven to 350°friend. Grease a 13-by-9-inch baking pan and set aside. In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended. Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended. [*]Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined. [/LIST][LIST=1] [*]Bake for 50 minutes or until top of cake springs back when lightly touched. After cake has cooled, top with cream cheese frosting or serve plain. Cream Cheese Frosting:. Cream together the cream cheese and butter. [*]Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting. [/LIST] [/QUOTE]
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