<p>Coconut Cake</p>
<p>plain flour 3/4 cup
butter 1/4 cup
condensed milk 1/2 cup
2 eggs
sugar 1 cup
vanilla essence few drops
baking pd 1 tsp
cinnamon n nutmeg powder 1/4 tsp each
fresh grated coconut 1 cup
cake tin rectangular greased n sprinkled with flour
bake in pre-heated oven 180 deg for 25-30 mins</p>
<p>Mix sugar butter n eggs. Mix well. Add vanilla n mix. Add flour baking powder n spices. Mix. Add coconut. Mix. Add condensed milk. mix. Bake.</p>
<p>Too much saturated fat, bleech…
Are you trying to kill all the parents on this forum?</p>
<p>Sounds good- but do you have a gluten free version?</p>
<p>Mmm. But with the small amount of flour, is this more like coconut bars than an actual cake? It reminds me of those Magic Bars where you put down some graham cracker crumbs and butter, then pile on chocolate chips, nuts, coconut and maybe some butterscotch chips, and pour condensed milk over all.</p>
<p>Bars or cake, it sounds delicious. Saturated fat smatcherated fat.</p>
<p>I said ‘easy’ not ‘healthy’ 
</p>
<p>This is for that once in a while - something different occasions. No need to express negativity, thank you.</p>
<p>pixeljig, it might be delicious, but anything involving fresh grated coconut cannot be considered “easy”. You buy the coconut, punch holes in the eyes to drain the milk. Then the instructions say to tap gently on the conveniently provided scored line. The coconut is supposed to split neatly in half. In reality, the little bugger rolls away from you. You then go chasing after it, getting more and more vexed. Your children laugh at you. Their friends laugh at you. Your spouse conveniently stays out of the way. You finally give up and attack the thing with a sledgehammer, which means you end up with pieces of coconut everywhere. Which then have to be cut free from the smooth part of the husk. </p>
<p>Easy, my foot. </p>
<p>:)</p>
<p>I view recipes as suggestions and change things to sort my taste and tolerance for effort. I have never had anything turn out badly. In this case I would bypass the Fort Knox of nut/fruit/seed and head straight to the prepackaged grated coconut. SUPER easy.</p>
<p>Wow, tough crowd, lol! I have made a recipe similar to this and it is somewhere between a bar than a cake. The recipe I use also has a glaze on top and is yummy!.</p>
<p>This is not healthy and it won’t delight a foodie–in fact, it’s called Junk Cake. That being said, it’s a very easy recipe to follow. I’m putting together a collection of my late MIL’s recipes (she lived in a rural area of western PA) and had a huge collection recipes like this one. (Open a can of this, a package of that, mix it up, etc.) I’ve never had this one, but my H has and says it’s pretty good.</p>
<p>Junk Cake</p>
<p>1 (#2) can pineapple chunks, juice and all
1 (8 oz.) jar maraschino cherries, juice and all
1 can apple pie filling
1 box yellow cake mix
1 c. nuts
2 sticks butter
Layer all ingredients in a 9 x 13 pan in order given. Do not mix or stir. Bake at 350 degrees for 2 hours or until done. (If using glass pan, bake at 325 degrees for 1 hour 45 minutes.)
Crushed pineapple can be substituted for pineapple chunks. You can also substitute white cake mix for yellow.</p>
<p>Pixeljig…over on the “Last Recipe you tried” thread they are looking for dessert recipes!! ;)</p>
<p>It’s cake, it’s not supposed to be healthy, who cares? It’s not like anyone eats cake everyday.</p>
<p>And really, for cake, a quarter-pound of butter is nothing.</p>
<p>My favorite recipe for cake is a very simple recipe I learned in Italy:
10 tablespoons butter
3 eggs (if they’re large eggs you may need less… the goal is 10 tablespoons)
10 tablespoons flour
10 tablespoons sugar
vanilla extract (flexible, I use 2 tsp)
salt (1/4 tsp)
2 tsp baking powder</p>
<p>Cream together the sugar and butter; beat in the eggs.
Mix the dry ingredients together and beat those in. Beat batter until nice and fluffy. (It’s hard to overbeat this recipe.)</p>
<p>Mix in any fruit you like. Chunked peaches are great; so are fresh (pitted) cherries. (Fruit is optional.)</p>
<p>Pour into an 8" pan, either square or round. Square will be thinner. </p>
<p>Bake at 350 F until done, which varies depending on size of pan. About 25 min for a square pan. About 18 min for cupcakes.</p>
<p>Anyone have a recipe for a moist dense cake kind of pound cake like?</p>
<p>Mamom: the one I gave in post 11 is, in fact, a classic pound cake in its ratios.</p>
<p>dmd - do you use cake or regular flour?</p>
<p>DH almost cutoff a hand trying to open up a coconut for me. I love coconut. I am smitten with the OP’s recipe. But bake how long and at what temp?</p>
<p>I don’t really like cake & I don’t bake ( I don’t often use a recipe but that doesn’t work so well with baking) 
But I have been wishing for my mom’s german apple cake recipe.
Anyone have one that isn’t too complicated?</p>
<p>“do you have a gluten free version?”</p>
<p>An unleavened cake like that should work with almost any kind of flour. The gluten in the recipe is doing very little to affect the texture. Almond or GF oat flour would taste pretty good.</p>
<p>I don’t know if this is similar to what your mom made, emerald, but it’s really delicious – very moist and rich:
[Teddie’s</a> Apple Cake - Recipes - The New York Times](<a href=“http://events.nytimes.com/recipes/7474/2007/11/04/Teddies-Apple-Cake/recipe.html]Teddie’s”>http://events.nytimes.com/recipes/7474/2007/11/04/Teddies-Apple-Cake/recipe.html)</p>
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<p>Agreed, but isn’t that just the dried grated/shredded coconut? Not the same as fresh, unfortunately. 
If there IS prepackaged fresh peeled coconut, grated or not, it’s been hiding from me for many, many years. :)</p>
<p>[Moosewoods</a> Six-minute Vegan Chocolate Cake Recipe](<a href=“57460 Recipe | Group Recipes”>Moosewoods Six-minute Vegan Chocolate Cake Recipe) without the glaze is our standard oh-no-gotta-make-a-dessert-quick cake. It gets mixed in the pan, making cleanup super easy.</p>
<p>^ Oh, thanks. Had totally forgotten that wonderful cake.</p>