Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


1 c. butter, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 carton (8 oz.) dairy sour cream
1 c. fresh (or frozen, thawed) coconut
1 tsp. vanilla extract
1 tsp. coconut extract


1/2 c. vegetable shortening
1 lb. box of confectioners' sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla


Cream together butter and sugar; beat until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, soda and salt. mix well; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in the coconut and both flavorings. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely before icing or cutting. To make icing, combine all ingredients in large bowl and mix at high speed until fluffy. Frost top and sides. Yield: 16 servings.

         ©2007-2017 All rights Reserved.