Preheat oven to 350 degrees F.
Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.
Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book by Marion Cunningham
By Free2B from North Royalton, OH
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As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake.
If you like a milk coconut flavor, this is a great recipe. I used it to make an Easter bunny cake, but it would also be great on it's own.
This is very quick and easy to make with very limited ingredients. Can be iced with your favorite icing if desired. I like a plain vanilla icing that I add coconut to.
This is probably the most luscious cake I've ever eaten in my life, and my family has expected to see one on every Holiday table since I made the first one back in the 60's.
Dissolve gelatin in 1/4 cup water and add 1 cup boiling water. Stir until dissolved. Add pineapple, sugar, salt and lemon juice. Stir and chill until about the consistency of egg whites
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Cream together sugar, oil, margarine, and egg yolks. Add flour and soda alternately with buttermilk and vanilla. Add coconut and nuts and beat well.
Cream eggs, sugar, and vanilla. Add flour, baking powder, and salt sifted together. Heat the butter and milk to boiling and add to mixture.
Blend first 5 ingredients in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 (9 inch) layer pans.
Recipe for Coconut Banana Cake. Cream butter, sugar and salt together. Add beaten eggs, vanilla, buttermilk and mashed bananas. Stir just until well mixed, then add dry ingredients.
Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans. Set aside. In 3 qt. saucepan, combine 1 cup butter and 4 squares chocolate.
Bake cake as directed on box in 9x13 inch pan. Cool cake 15 minutes. Poke holes in cake with utility fork. Combine milk, sugar and 1/2 cup coconut in pan.
This Coconut Orange Cake recipe was sent in by a reader in 2004.