44 | SUNRAYS
DECEMBER 2013
ONLINE:
SCTXCA.ORG
Holiday
Recipes
Submitted by Karen Meredith Lindholm and Martha Toler,
of the Hawaii Interest Group
Coconuts are widely used in Hawaiian culture, especially in
the culinary arts. The recipe shown here can be done as a
sheet cake or a three-layer cake.
For a 9”x13” sheet cake:
1 box Golden Vanilla Cake Mix (bake according to directions,
except use milk instead of water)
1 can Cream of Coconut (like Coco Lopez)
1 8 oz. container of Cool Whip
Frozen package of unsweetened coconut
1. Lightly grease a 9 x 13 baking pan/sheet pan.
2. Bake the Golden Vanilla Cake according to the directions
on box mix. (Note: use milk instead of water).
3. Immediately after baking, poke holes in top of cake and
pour 1 can Cream of Coconut (like Coco Lopez) over top.
Do not use coconut milk. Let cool completely. (Note: Stir
the Cream of Coconut in the can before pouring it over
the cake―it is really thick.)
4. Cover top of cake with 1 container of Cool Whip (8 oz.).
5. Sprinkle with 1 package of frozen unsweetened coconut.
6. Refrigerate. Best made a day ahead.
For three-layer cake:
3 9-inch round cake pans lined with parchment paper
1 1/2 boxes of cake mix (you can use 2 boxes and save 1/4 of
the batter)
1 1/2 cans Cream of Coconut
2 containers of Cool Whip (8 oz. each)
2 packages of frozen unsweetened coconut
1. Bake and refrigerate layers in baking pans for several
hours before removing to assemble.
2. Follow directions for sheet cake, using Cool Whip between
layers.
Coconut Cake
Looking to spice up your traditional
holiday meal? Why not try a recipe
or two from another culture or
tradition? The following recipes
were submitted by some of the many
cultural Interest Groups represented
in Sun City Texas. Enjoy!
