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Cake recipes

Pina Colada cake

1 white cake mix

1 8-oz. can crushed pineapple in its own juice

1 6-oz. can unsweetened pineapple juice

3 eggs

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1/3 cup vegetable oil

Preheat oven to 350. Grease and flour two 8-inch round cake pans. Mix ingredients with a mixer on low until just combined, then on high for 2 minutes. Pour into pans. Bake 30-35 minutes. Cool in pans 10 minutes, then remove and cool completely on wire racks. 

Filling and frosting:

2 envelopes Knox gelatin, unflavored

1/2 cup water

1 can cream of coconut

2 cups heavy whipping cream

2 tablespoons rum

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2 cups shredded coconut, toasted

In a saucepan, sprinkle gelatin over cold water. Heat on low for 3 to 5 minutes, stirring until gelatin has dissolved. In a large bowl, whisk the cream of coconut until it is smooth, then whisk in the gelatin until well blended. Refrigerate the mixture for 15 to 20 minutes, or until it mounds slightly when dropped from a spoon. Beat the whipping cream and rum until stiff peaks form. Gently whisk 1/2 of the whipped cream into the coconut mixture, then fold in the rest gently. Refrigerate until set, about 15-20 minutes.

Slice each layer horizontally (to make four layers). Place one on a serving platter. Use 1/3 of the frosting in between all of the 4 layers placing one on top of the other, then spread the rest around the sides and over the top of the cake.

Gently press the toasted coconut over the top and sides. Refrigerate at least two hours or overnight.

Springtime lemon cake

1-1/2 cups sugar

1/2 cup butter, room temperature

3 eggs

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2-1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

Lemon glaze:

1-1/2 cups powdered sugar

1/4 cup butter, melted

Enough fresh lemon juice to make glaze spreadable

Lemon zest (optional)

Preheat oven to 325 and grease and flour a Bundt pan. In a bowl, beat butter and sugar until light. Add eggs, beating between each one. Mix thoroughly. In a small bowl, whisk together the flour, baking soda and salt. Add to the butter mixture alternately with the buttermilk. Stir in the lemon zest and lemon juice. Pour batter into Bundt pan and bake 45-55 minutes. Test for doneness and do not overbake. Cool in pan 10-15 minutes, then flip onto serving platter. Poke holes in cake with a skewer and spread glaze over all.

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