Coconut Palm
Coconut Palm
Art Print

Ehret, Georg...
Buy at




WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Lee Bailey's Coconut Cake
with Divinity Frosting



  Stonewall Kitchen, LLC

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
~ Pierette, great-aunt of Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Kapuaiwa Coconut Grove, Kaunakakai, Molokai, Hawaii, USA
Kapuaiwa Coconut Grove, Kaunakakai, Molokai, Hawaii,
Photographic Print

Lehmann, Karl
Buy at








$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Passion and Coconuts
Passion and Coconuts
Art Print

Fecteau, Lynn
Buy at



Coconut Cake with Divinity Frosting
Food & Wine’s Holiday Favorites

Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing


“Here’s a delicious old-fashioned butter cake that’s flavored
with coconut both inside and out. Fresh fruit is the perfect

Makes one 10-inch cake

3 cups flour
1/4 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter,
 room temperature
3 cups sugar
6 large eggs, at room temperature
1 cup sour cream
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
Divinity Frosting (recipe follows)
4 cups unsweetened shredded
coconut, preferably fresh

1. Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan
or a 3-quart Bundt pan. In a medium bowl, whisk together the flour
and baking soda.
2. In a large bowl, using an electric mixer, cream the butter and sugar
until fluffy, about 5 minutes. Beat in the eggs one at a time, beating
well after each one.
3. Fold the flour mixture and the sour cream into the butter mixture alternating in three batches, beginning with the flour. Do not over-
mix. Stir in the vanilla and coconut extracts. Pour the batter into
the pan.
4. Bake the cake in the middle of the oven until a toothpick stuck in
the center comes out clean, about 1 1/4 hours. Cool completely in
the pan. Remove from the pan and frost. Sprinkle the coconut over
the frosting.

Make it ahead: You can bake the cake several days in advance and
keep it, unfrosted and well wrapped, in the refrigerator. Frost the
cake the day you plan to serve it.

Divinity Frosting

Makes about 3 cups

2 cups sugar
1/4 teaspoon cream of tartar
1/2 cup plus 1 tablespoon water
3 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract

1. In a medium heavy saucepan, combine the sugar, cream of tartar,
and water. Bring to a boil over moderately high heat and boil, stirring
to dissolve the sugar. Brush the inside of the an with a pastry brush
dipped in water to dissolve any crystals. Keep boiling, without stirring,
until the syrup reaches the soft-ball stage, about 8 minutes. A candy thermometer should register 238 degrees F.
2. Meanwhile, in a large bowl using an electric mixer on medium speed,
beat the egg whites until they hold soft peaks when the beaters are
lifted. Increase the speed to medium high and continue beating
until the whites hold firm peaks when the beaters are lifted.
3. Beat a third of the syrup into the egg whites in a thin stream. Return
the remaining syrup to the heat and boil until it reaches the firm-ball
stage, about 5 minutes. A candy thermometer should register 248
degrees F. Beat half of this syrup into the egg whites. Boil the re-
maining syrup until it reaches the hard-ball stage, about 5 minutes.
A candy thermometer should register 265 degrees F. Beat into the
egg whites. Add the vanilla. Beat until thick but spreadable, about
3 minutes.
~ Lee Bailey

Sugar Cooking Tips

* Whenever a thermometer, spoon, or other piece of equipment comes out of the syrup, it should go into water to melt any crystals. Keep a measuring cup or a
jar of water near the burner for this purpose, and to wet the pastry brush, too.
* Check the accuracy of your candy thermometer by putting it in boiling water.
It should register 212 degrees F.

* Use a thermometer with a metal clip that attaches to the side of the pan so the bulb won’t touch the bottom of the pan. Read the thermometer at eye level.

~ Peggy Cullen

Featured Archive Recipes:
Ambrosia Cake (Marcelle Bienvenu)
Coconut Carrot Cake
Coconut Pineapple Cake
Coconut Pound Cake with Lemon Curd Filling
Toasted Coconut Macadamia Pound Cake

Index - Cake Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 20, 2009.