Source: U.S. Department of Defence
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Quick Orange-Coconut Coffee Cake (Biscuit Mix)
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 037 04
QUICK ORANGE-COCONUT COFFEE CAKE (BISCUIT MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
405 cal
53 g
4g
20 g
37 mg
519 mg
66 mg
Ingredient
Weight
Measure
Issue
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
MARGARINE,SOFTENED
1 cup
BISCUIT MIX
6-3/4 lbs
1 gal 2-3/8 qts
SUGAR,GRANULATED
2-1/4 cup
MILK,NONFAT,DRY
1-1/2 cup
WATER
3-1/8 lbs
1 qts 2 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
2 qts 2 cup
ORANGE-COCONUT TOPPING
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 TOPPING: In mixer bowl, cream sugar and butter or margarine at medium speed 2 minutes. Add coconut, orange juice, flour and
orange rind; mix at low speed 2 minutes. Remove topping from mixer bowl and set aside for use in Step 6.
2 CAKE: In mixer bowl, combine bisquick mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended.
3 Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix low speed an additional 1 minute. DO NOT OVERMIX.
5 Lightly spray each pan with non-stick spray. Pour 3-1/2 quarts of batter into each sprayed and floured pan. Spread batter evenly.
6 Sprinkle 1 quart topping over batter in each pan.
7 Using a convection oven, bake about 30 minutes on low fan, open vent at 325 F. Remove cakes from oven and let cool slightly.
Cut 6 by 9.
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https://theodora.com/recipies/breads_and_sweet_doughs/quick_orangecoconut_coffee_cake_biscuit_mix.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Piece |
| Calories: | 405 cal |
| Carbohydrates: | 53 g |
| Protein: | 4g |
| Fat: | 20 g |
| Cholesterol: | 37 mg |
| Sodium: | 519 mg |
| Calcium: | 66 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SUGAR,GRANULATED | 1-1/2 lbs | 3-1/2 cup | |
| MARGARINE,SOFTENED | 1 cup | ||
| BISCUIT MIX | 6-3/4 lbs | 1 gal 2-3/8 qts | |
| SUGAR,GRANULATED | 2-1/4 cup | ||
| MILK,NONFAT,DRY | 1-1/2 cup | ||
| WATER | 3-1/8 lbs | 1 qts 2 cup | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| ORANGE-COCONUT TOPPING | 2 qts 2 cup | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 TOPPING: In mixer bowl, cream sugar and butter or margarine at medium speed 2 minutes. Add coconut, orange juice, flour and orange rind; mix at low speed 2 minutes. Remove topping from mixer bowl and set aside for use in Step 6. 2 CAKE: In mixer bowl, combine bisquick mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended. 3 Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed 2 minutes. 4 Scrape down sides and bottom of mixer bowl; continue to mix low speed an additional 1 minute. DO NOT OVERMIX. 5 Lightly spray each pan with non-stick spray. Pour 3-1/2 quarts of batter into each sprayed and floured pan. Spread batter evenly. 6 Sprinkle 1 quart topping over batter in each pan. 7 Using a convection oven, bake about 30 minutes on low fan, open vent at 325 F. Remove cakes from oven and let cool slightly. Cut 6 by 9. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence