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Coconut Cake
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 032 04
COCONUT CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
305 cal
42 g
4g
14 g
52 mg
330 mg
83 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SUGAR,GRANULATED
4 lbs
2 qts 1 cup
SALT
1-1/2 oz
2-1/3 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
3 oz
1-1/4 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
2-1/3 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
2-1/4 lbs
1 qts 1/4 cup
WATER
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BUTTER,MELTED
12 oz
1-1/2 cup
SUGAR,BROWN,PACKED
13-5/8 oz
2-5/8 cup
MILK,NONFAT,DRY
7/8 oz
1/4 cup 2-1/3 tbsp
COCONUT,PREPARED,SWEETENED FLAKES
1-5/8 lbs
2 qts
7-1/3 oz
3/4 cup 2 tbsp
WATER
Method
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3
minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each sprayed and floured 9-inch pie pan.
5 Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done on low fan, open vent.
6 Combine melted butter or margarine, brown sugar, non-fat dry milk, prepared sweetened coconut flakes, and water. As soon as
cakes are removed from oven, spread about 1 quart coconut mixture over each cake. Increase oven temperature to 400 F. ; return to
oven about 7 minutes or until coconut peaks are lightly browned.
7 Cool. Cut 6 by 9.



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Coconut Cake

Yield: 100 Portion: 1 Piece
Calories: 305 cal
Carbohydrates: 42 g
Protein: 4g
Fat: 14 g
Cholesterol: 52 mg
Sodium: 330 mg
Calcium: 83 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 lbs 1 gal
SUGAR,GRANULATED 4 lbs 2 qts 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
BAKING POWDER 3-1/4 oz 1/4 cup 3 tbsp
MILK,NONFAT,DRY 3 oz 1-1/4 cup
SHORTENING 1-1/2 lbs 3-3/8 cup
WATER 2-1/3 lbs 1 qts 1/2 cup
EGGS,WHOLE,FROZEN 2-1/4 lbs 1 qts 1/4 cup
WATER 12-1/2 oz 1-1/2 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 12 oz 1-1/2 cup
SUGAR,BROWN,PACKED 13-5/8 oz 2-5/8 cup
MILK,NONFAT,DRY 7/8 oz 1/4 cup 2-1/3 tbsp
COCONUT,PREPARED,SWEETENED FLAKES 1-5/8 lbs 2 qts
WATER 7-1/3 oz 3/4 cup 2 tbsp

Method:
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3
minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each sprayed and floured 9-inch pie pan.
5 Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done on low fan, open vent.
6 Combine melted butter or margarine, brown sugar, non-fat dry milk, prepared sweetened coconut flakes, and water. As soon as
cakes are removed from oven, spread about 1 quart coconut mixture over each cake. Increase oven temperature to 400 F. ; return to
oven about 7 minutes or until coconut peaks are lightly browned.
7 Cool. 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.

https://theodora.com/recipies/cakes_and_frostings/coconut_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence