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Lost mccalls lime coconut cake

kimnedeau

almost 19 years ago

i would really appreciate if someone could help me with this recipe. it's my dad's favorite and i want to make it for his birthday (tomorrow!). it was from the mccall's cooking school binder.

thanks so much!!!

kim

Replies

Peanut Patty
Ola, United States
almost 19 years ago

http://www.sandisrecipecorner.com/cgi-bin/WebBBS/bbs_forum.cgi?forum=recipes

Key Lime-Coconut Angel Cake

1 package Betty Crocker 1-step white angel food cake
1 1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (8-ounce) container frozen whipped topping, thawed
1 cup flaked coconut

1. Move oven rack to lowest position (remove other racks). Heat oven to 350degrees.

2. Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into un-greased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

4. Beat condensed milk, lime juice, and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping

5. Run knife around edges of cake; remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and sides of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.

McCall's Lost Cookbook
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Coconut Cream Cake Recipe

A delicious cake recipe McCall's cooking school Cookbook .
Cake

2 cups sugar

1/2 cup unsalted butter

1 cup buttermilk

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

1/2 cup vegetable oil

5 eggs

2 1/2 cups shredded unsweetened coconut

Icing

1 lb confectioners' sugar

1/2 cup unsalted butter

8 ounces cream cheese, softened

2 tablespoons low-fat milk (optional)

1 1/2 cups coarsely chopped pecans

8-10 servings Change

1 hour 15 minutes 45 mins prep

Preheat oven to 350degrees. Grease and flour three 8" round cake pans. Set aside.
In a large bowl, cream sugar and butter until light and fluffy.
Sift flour and baking soda into mixture and mix well. Add vanilla, buttermilk, and oil; mix until smooth.
Separate eggs, placing whites in another bowl. Mix yolks into cake batter one at a time until batter is smooth.
Whisk egg whites into stiff (but not dry) peaks: gently fold into batter until fully incorporated.
Fold in 1 1/2 cups of coconut.
Divide batter among 3 cake pans. Place on middle rack and bake for 25 to 30 minutes, or until golden brown; a toothpick inserted in center should come out dry. Remove pans from oven and let cakes cool.
lcing: In a large bowl, beat sugar and butter. Add cream cheese and mix unti1 smooth and fluffy. If icing is too thick, add a littie milk until consistency is spreadable.
When cakes have cooled, remove from pans and place one layer on cake plate. Spread 1/3 of icing on the layer. Place another layer on top. Spread another 1/3 of icing on second layer and top with last layer.
Spread remaining icing on the top and sides of cake.
Sprinkle on pecans and remaining cup of coconut.

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Mccalls Cooking Sch recipe

Toasted Coconut Cake w/Lime Filling ingredients

1 cup Coconut, flaked

2 1/4 cup cake flour -- not self rising

3 tsp. baking powder

1/4 tsp. Salt

1/2 cup shortening -- room temperature

1 1/4 cup Sugar

3 large egg -- separate out yolks

1 tsp. vanilla

1 cup Milk

1/4 tsp. Salt

1/4 tsp. Cream of tartar

For the filling

1/4 cup Sugar

2 tbsp. Cornstarch

1/8 tsp. Salt

1/4 cup Lime Juice, fresh

2 tbsp. lemon juice, fresh

1 large Egg; lightly beaten

2 tbsp. butter -- unsalted, softened

1/4 cup Coconut, flaked

for the icing

1 1/2 cup Sugar

2 tbsp. Light corn syrup

3 large egg white -- room temperature

1/2 tsp. Cream of tartar

3/4 tsp. vanilla

1 1/2 cup Coconut, flaked

Lime slices for garnish

How to Prepare Toasted Coconut Cake w/Lime Filling

1. Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour.

2. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool.

3. In a bowl whisk together the flour, the baking powder, the salt.

4. In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy.

5. Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth.

6. In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks.

7. Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks.

8. Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly.

9. Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350F oven for 30 to 35 minutes, or until tester comes out clean.

10. Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.

11. Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly.

12. (The mixture will thicken as it cooks.

13. ) Whisk in the butter and let the filling cool.

14. Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs.

15. On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a 1/2 inch border.

16. Sprinkle the filling with 1/4 cup of the coconut and top the coconut with another cake layer, cut side down.

17. Continue to layer and fill the cake in the same manner with the remaining filling and coconut.

18. Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 240F on a candy thermometer.

19. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy.

20. As soon as the syrup reaches 240F.

21. add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added.

22. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.

23. ) Spread the icing over the side and top of the cake and cover the cake with the coconut.

24. Garnish the cake with the lime slices

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Ginger Lime Coconut Cake With Marshmallow Frosting Recipe

If you like coconut cake, you'll love this. It's a little involved to make but worth it. Turns out very pretty and impressed my mothers's friends when she made it for a reunion. Recipe says to make the ginger-lime curd a couple of days in advance. The cooking times are approximates depending on how fast you work. From Bon Appetit June 2004. (Reviews on Bon Appetit's web site were good but some reviewers said the cake was too dry. I did not find that to be true.)

For Ginger-lime curd

3 large eggs

3 large egg yolks

1/2 cup sugar

1/2 cup fresh lime juice

1/4 cup lime zest (from about 12 limes)

1 tablespoon grated peeled fresh ginger

1/8 teaspoon salt

6 tablespoons unsalted butter, cut into pieces,room temperature

For Cake

5 cups sifted cake flour (sifted, then measured)

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups unsalted butter, room temperature

3 cups sugar

8 large eggs

2 cups buttermilk, room temperature

bamboo skewers

For Frosting

1 1/2 cups sugar

2 large egg whites

1/3 cup water

2 teaspoons light corn syrup

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1 (7 ounce) package sweetened flaked coconut

10-12 servings Change size or US/metric
Change to: servings US Metric

2 hours 1 hr prep

For ginger-lime curd:.

Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend.

Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).

Whisk constantly until curd thickens, about 8 minutes.

Remove bowl from over simmering water; whisk butter into curd.

Strain through fine strainer set over bowl; discard solids in strainer.

Press plastic wrap directly onto surface of curd; chill overnight.

Keep refridgerated.

For cake:.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350degreesF Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Line bottoms of pans with parchment paper rounds.

Butter parchment; dust with flour.

Sift flour, baking soda, and salt into large bowl.

Using electric mixer, beat butter in another large bowl until smooth.

Gradually add sugar and beat until very well blended, about 5 minutes.

Beat in eggs 1 at a time, scraping down sides of bowl before each addition.

Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.

Divide batter equally among prepared cake pans.

Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total.

Cool cakes in pans on racks 10 minutes.

Turn cakes out onto racks; peel off parchment paper.

Turn cakes right side up on racks; cool cakes completely.

Place 1 cake layer on platter.

Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake.

Repeat procedure on 2 more cake layers.

Let each cake layer stand 10 minutes.

Stack cake layers, curd side up.

Top with fourth cake layer.

Let cake stand at room temperature while preparing frosting.

Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.

For frosting:.

Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.

Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).

Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes.

Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer.

Remove bowl from over simmering water.

Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.

Spread marshmallow frosting thinly over top and sides of cake.

Remove bamboo skewers.

Press flaked coconut into marshmallow frosting on top and sides of cake.

Cake can be prepared 1 day ahead.

Cover with cake dome and refrigerate.

Let stand at room temperature 2 hours before serving.

Peanut Patty
Ola, United States
almost 19 years ago

McCalls Creamy Coconut Cake

Cake:
2 1/2 cups all purpose flour
1/2 tsp salt
2 cups granulated sugar
1 cup milk
2 1/2 tsp baking powder
1 cup butter, softened
4 eggs
1 tsp vanilla

Filling:
1 (8 oz) carton heavy cream, whipped stiff
1/4 cup confectioner's sugar
1/2 cup chopped walnuts
1/2 cup coconut
1 tsp vanilla

Frosting:
2 pkg (3 oz each) cream cheese, softened
2 tbsp butter, softened
2 tsp vanilla
4 cups confectioner's sugar
1 cup chopped walnuts
1 pkg (8 oz) coconut

Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9-inch) inch round pans.

Mix flour with baking powder and 1/2 tsp salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one.

Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min.

Pour into prepared pans, and bake for 25-30 min., or until surface springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.

Prepare the filling:
Whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.

Make the frosting:
Cream the cream cheese and sugar together, then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like.

When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts. Refrigerate to set the frosting.

NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.

Yield: 10 servings
Source: McCalls Cooking School
Adapted by: Linda Fields

==========================================

McCalls Old Fashioned Pineapple Upside Down Cake

3 can (8.5 oz) sliced pineapple in heavy syrup (12 slices)
1/4 cup butter
2/3 cup light brown sugar, packed
1/3 cup pecan or walnut halves
1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled or 1 pint vanilla ice cream

Preheat oven to 350F. Drain pineapple slices, reserving 2 Tbsp of the syrup.

In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat.

Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center.

In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 Tbsp pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple.

On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly.

With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently. Lift off skillet.

Serve with fresh whipped cream or vanilla ice cream.

Yield: 8 servings
Source: McCalls Cooking School
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McCall's Lemon Poppy Seed Cake
Makes 1 10" Cake

Step 1

Cake and pastry flour 250 g 17 1/2 oz 2 1/2 cups

Granulated sugar 300 g 21 1/4 oz 1 1/2 cups

Baking powder 15 g 3/4 oz 3 tsp

Salt 5 g 1/4 oz 1 tsp

Shortening 100 g 7 1/2 oz 1/2 cup

Emulsifier* (optional) 15 g 3/4 oz 3 tsp

Step 2

Milk 175 g 12 1/2 oz 3/4 cup

1 lemon rind (grated) 10 g 2/3 oz 2 tsp

Juice from 1 lemon

Step 3

Eggs 250 g 17 1/2 oz 1 cup

Step 4

Poppy seeds 50 g 1/3 cup

Yield 1170 g 78 oz 6 2/3 cups

*Increases moistness and adds shelf life to the cake; a professional baker's product available only in specialty shops.

Method: Preheat the oven to 350 degrees Fahrenheit/ 175 degrees Celsius. Grease and flour pans. Place all ingredients from Step I (cake and pastry flour, sugar, baking powder, salt, shortening, emulsifier) into a large mixer bowl. Mix on low speed until ingredients resemble a fine crumb. Increase to medium-low speed and while the mixer is running, slowly add in Step 2 (milk,lemon rind and juice). Continue to mix until ingredients are combined, then stop machine and scrape sides and bottom of bowl with rubber spatula. Return to machine and mix on medium-low speed for 2 minutes. Continue to run machine and slowly add in Step 3 (eggs). Continue to mix until eggs have been incorporated into batter. Stop the machine and again scrape sides and bottom of bowl with rubber spatula. Continue to mix on medium-low speed for 2 minutes. Fold in poppy seeds. Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in centre comes out clean. Remove immediately from pans and cool completely on wire
rack. Baking times will vary according to the number and size of pans used.

Tips: Use McCall's cake pan release to prepare all your cake pans. Your cake mixes will not stick to the pans. If you do not have 2 10" pans bake 1 at a time, the mix can sit out at room tempature for a little while.

==
Lemon Cream
(for 10" lemon poppy seed cake)

Ingredients Metric Imperial Volume

Whipping Cream 35% 750 ml 3 cups

Lemon Rind from 2 lemons

Lindt White Chocolate 300 g 21 1/4 oz 1 cup

Method: Boil whip cream and lemon rind together.
Let cool for about 15 minutes then remove the lemon rind and add the chopped chocolate.
Mix well until all the chocolate is melted.
Let cool in fridge about 4 hours.
Whip up mixture with wisk by hand or with machine until it looks like icing,
take care not to over mix.
Assembling the Cake (2 or 4 layer cake): For a 2 layer cake:
Spread lemon cream on bottom layer aprox. 1/2" thick.
Place next layer on top. Spread cream on top and sides.
Leave about 11/2 cups of cream for decoration.
Coat sides of cake with roasted sliced almonds.
Decorate top of cake with crisscross pattern and garnish with lemon zest.
If you like to make 4 layer cake, cut each cake layer in half.
Fill each half layer with McCall's lemon butter aprox. 1/4" thick then assemble same as above.

Posted By Sherry Lewis
10/25/04

Peanut Patty
Ola, United States
almost 19 years ago

Key Lime Cake

Amount Ingredient
1 package lemon moist cake mix
1 package lemon instant pudding mix
4 eggs
1 cup vegetable oil
1 cup water
3 tablespoons lime juice concentrate
Glaze:
1 cup icing sugar
2 tablespoons lime juice concentrate

Preparation Instructions:

Preheat oven to 325 degrees F. Spray a bundt pan with a non-stick cooking spray. Beat all ingredients together for 5 minutes. Pour into the bundt pan. Bake for 55 minutes. Remove from pan & place on cake platter (upside down of course).

Glaze: Mix 1 cup icing sugar with 2 tablespoons of lime juice concentrate to create glaze. Drizzle over the cake and decorate the top of the cake with very thin slices of lime. Serve with homemade whipping cream, or vanilla ice cream or frozen yogurt.

Comments from Anne: This is a gorgeous and delicious cake and will always impress your guests.......enjoy.

Peanut Patty
Ola, United States
almost 19 years ago

(McCalls' Cooking School)

Creamy Coconut Cake
Categories: Cyberealm | Cakes | Mom's best

Serves: 10 Servings

Ingredients:
--------------------------------FOR THE CAKE--------------------------------
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 ts Vanilla

Instructions:
------------------------------FOR THE FILLING------------------------------
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 ts Vanilla

------------------------------FOR THE FROSTING------------------------------
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut

1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9")
inch round pans. Mix flour with baking powder and 1/2 ts salt. In a
large bowl, mixed at high speed beat the butter and 2 cups of sugar
until light. Add 4 eggs, one at a time, and beat after each time you
add one.

2. Continue beating, occasionally scraping bowl with rubber scraper,
until fluffy - about 2 minutes. At low speed, beat in flour mixture,
in fourths alternating with milk (in thirds) beginning and ending
with the flour mix. Add vanilla. Beat until just smooth, about 1 min.

3. Pour into prepared pans, and bake for 25-30 min., or until sur-
face springs back when lightly touched. Cool pans on wire racks 10
minutes. Remove from pans and cool thoroughly.

4. Prepare the filling: simply whip the cream, adding the sugar and
vanilla, and keep cool until the cake has cooled completely.

5. Make the frosting: cream the cream cheese and sugar together, (both
should be soft), then add the sugar and vanilla. You might need to
add a little milk to make it to the consistency you like.

6. When everything is cool and ready, place a layer on the plate you
will serve it from, top side down. Fill with whipped cream filling,
and sprinkle with coconut and if you would like add chopped walnuts.
Repeat with the second layer, and then place the top layer on. Frost
the sides and the top. Cover the entire cake with coconut and if you
wish, add chopped walnuts.Refrigerate to set the frosting.

NOTE: I had to use skewers to hold the cake in place while I was
frosting it, and it might be a good idea to use these to prevent the
cake from sliding.

Source: McCalls Cooking School Typed for you by: Linda Fields,
Cyberealm BBS, Watertown, NY 1993 315-786-1120

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