CLASSIC COCONUT CAKE
1 package (18 1/2 counces) white cake mix
1/2 cup shredded coconut, finely chopped
1 1/2 teaspoons grated lemon peel
Prepare cake mix according to package directions. Fold in coconut and lemon peel. Pour half of batter into 9-inch microproof cake pan. Cook on HI 5 1/2 to 7 minutes, or until cake tests done. Let stand 5 minutes on flat, heat-resistant surface. Transfer to wire rack; let cool. Repeat with remaining batter.
Frost as desired (either layering cake or using as two single cakes).
1 package (18 1/2 counces) white cake mix
1/2 cup shredded coconut, finely chopped
1 1/2 teaspoons grated lemon peel
Prepare cake mix according to package directions. Fold in coconut and lemon peel. Pour half of batter into 9-inch microproof cake pan. Cook on HI 5 1/2 to 7 minutes, or until cake tests done. Let stand 5 minutes on flat, heat-resistant surface. Transfer to wire rack; let cool. Repeat with remaining batter.
Frost as desired (either layering cake or using as two single cakes).
MsgID: 0047346
Shared by: Susan/Va.
In reply to: ISO: microwave cake
Board: Cooking Club at Recipelink.com
Shared by: Susan/Va.
In reply to: ISO: microwave cake
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: microwave cake |
| Pat NC | |
| 2 | Recipe: Microwave Chocolate Cake |
| Susan/Va. | |
| 3 | Recipe: Microwave Oatmeal Cake |
| Susan/Va. | |
| 4 | Recipe: Banana Cake |
| Susan/Va. | |
| 5 | Recipe: Classic Coconut Cake |
| Susan/Va. | |
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