Christmas Recipes

Holiday Coconut Cake

Holiday Coconut Cake

Yield: 16 servings

Ingredients

  • 2 cups Baker's Angel Flake Coconut, divided
  • 1/2 cup Planters Walnut Pieces
  • 2/3 cup matzo meal
  • 1/4 cup potato starch
  • 6 eggs, separated
  • 1 cup granulated sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1 ( 8 ounce) tub Cool Whip Whipped Topping, thawed, divided
  • 1 (8 ounce) can crushed pineapple in juice, drained

Instructions

  1. Heat oven to 350 degrees F. Grease and flour* two 9 inch round cake pans.
  2. Place 1/2 cup of the coconut and the walnuts in a food processor container fitted with steel blade; cover. Process until finely ground; set aside.
  3. Mix matzo meal and potato starch; set aside.
  4. Beat egg yolks in a large bowl with an electric mixer on medium speed until well blended.
  5. Gradually add sugar, beating about 5 minutes or until thick and light in color.
  6. Beat in orange juice and matzo meal mixture until well blended.
  7. Gently stir in coconut mixture and orange peel.
  8. Beat egg whites and salt in another bowl until stiff but not dry. (Do not overbeat.)
  9. Gently stir in a small amount of the egg whites into batter; gently stir in remaining egg whites.
  10. Divide batter evenly between prepared cake pans.
  11. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  12. Cool for 10 minutes; remove from pans. Cool completely on wire racks.
  13. Place 1 of the cake layers on a serving plate. Spread top with about 1 1/2 cups of the whipped topping; sprinkle with half of the pineapple and 1/4 cup of the remaining coconut.
  14. Cover with second cake layer.
  15. Frost with remaining whipped topping and sprinkle with remaining 1 1/4 cups coconut.
  16. Garnish with remaining pineapple.
  17. Refrigerate at least 1 hour.
  18. Store leftover cake in refrigerator.

Notes

* For best results, use our Pan Release!

How To Thaw Cool Whip: Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

Great Substitute: Prepare as directed, using Cool Whip French Vanilla Whipped Topping.

Nutrition

Per serving: Calories 240 Total fat 12g Saturated fat 8g Cholesterol 80mg Sodium 110mg Carbohydrate 30g Dietary fiber 2g Sugars 21g Protein 4g Vitamin A 2% DV Vitamin C 8% DV Calcium 0% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company







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