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Fresh Coconut Cake & Icing

2 cups whipping cream
2 cups sugar
2 cups self-rising flour
1 can of coconut milk
4 eggs, separated
whip egg whites until stiff
1 teaspoon vanilla

Whip cream, then add sugar and flour. Mix egg yolks into batter and add vanilla. Fold in egg whites. Pour into 3- 8-inch cake pans that are sprayed. Bake at 350 degrees until done. Poke holes into cake after baked and pour coconut milk on cake. To save time take 2 Duncan Hines Coconut cake mixes and make & bake according to directions. Put in 3 – 8-inch cake pans. Poke holes after baking and pour coconut milk into cake.

Coconut Icing

20 oz. sour cream
2 cups sugar

Mix together. Set in refrigerator and let sugar dissolve.
Add 2-14oz. bags of coconut
This is very time consuming. The coconut must be patted and spread. Keep in refrigerator until completely served.

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Gingered Carrot Cake

2 cups all-purpose flour
2 cups sugar
2 tsp. Baking powder
½ tsp. Baking soda
4 beaten eggs
3 cups finely shredded carrots
¾ cup cooking oil
¾ cup dried fruit bits ( I use blueberries, cherries, cranberries, and banana bits)
2 tsp. Grated gingerroot or ¾ tsp ground ginger

Grease and flour 2-9inch cake pans and set aside.
In a large mixing bowl stir together flour, sugar, baking powder and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and gingerroot. Add egg mixture to flour mixture. With a spoon , stir until combined. Pour the batter into prepared pans. Bake in 350 degree oven for 30-35 minutes until toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with Orange Cream Cheese Frosting or Frosting of your choice.

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Red Raspberry Cake & Icing

Used by permission (Gloria Gaither)
This cake is the number one favorite around the Gaither home. It has been served for nearly every birthday since our kids were little and is now a favorite of grandchildren.

Cake Ingredients:
1 White cake mix
1- 10oz. package of frozen raspberries
3 Tablespoons flour
1 small package of raspberry jello
½ cup cold water
1 cup cooking oil
4 eggs

Mix dry ingredients. Add oil, water and eggs (one at a time). Don’t over beat. Break up ½ package of frozen raspberries (save other ½ for icing) and add to batter. Bake at 350 degrees until golden. For best results, use 3-8-inch cake pans.

Icing ingredients:
1 stick of butter
1 lb powdered sugar
½ package thawed red raspberries

Mix together until able to be spread.

Ice cake.

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Fiesta Banana Cake

Line bottom of 2- 9” cake pans with parchment paper. Grease and flour pan.

Measure into sifter:
2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups sugar

Measure into bowl: ½ cup shortening.
Have ready: 1 cup mashed bananas –heaping
½ cup chopped nuts
2 eggs, unbeatened
½ cup cream sour

Sift dry ingredients into shortening. Add ¼ cup milk and bananas and mix until flour is dampened. Then beat 2 minutes, add eggs, nuts, remaining milk. Beat 1 minute more. Bake 25 minutes in 375 degrees or until done. Cool cake in pans for 5 minutes before removing.

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Lemon Cake

1 package Duncan Hines Lemon cake mix
4 eggs
¾ cup oil
1 package (3oz.) lemon jello
¾ cup water
Beat 4 minutes and bake in a greased 9x13 pan at 350 degrees for 40 minutes.
Ice while hot. Poke holes with a fork and pour glaze over then cool.

Glaze:
2 cups powdered sugar
1/3 cup lemon juice
Mix together.

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Orange Cream Cheese Frosting

In a bowl beat together 2-3oz. packages of softened cream cheese, ½ cup butter, & 1 tablespoon orange juice. Gradually beat in enough powdered sugar (4 ½ -4 ¾ cups) to make frosting spread able. Stir in ½ teaspoon finely shredded orange peel.

Makes about 2 ¾ cups of frosting.