Sure, Jane. Here is Cowtippers Coconut Cake from Henri Jean:
Henri Jean Said:
COWTIPPERS COCONUT CAKE
1 stick butter - room temp
1/2 Cup Crisco
2 Cups granulated sugar
5 egg yolks
2 Cups all purpose flour
1 tsp baking soda
1 Cup buttermilk
1 1/2 tsp vanilla
4 egg white
3/4 Cup Coco Lopez (or Kurumba) - usually found with bar mixers
Preheat oven to 325. Coat 2 - 9" pans with cooking spray and set aside.
Beat butter, Crisco, sugar, and egg yolks until fluffy. In a separate bowl sift flour and baking soda. Add flour mixture and buttermilk alternately beginning and ending with flour. Add vanilla and mix well.
Fold in egg whites. Divide into 2 cake pans and bake 35-45 minutes or until a toothpick inserted in center comes out clean.
Set on rack to cool about 10-15 minutes.
Turn out and drizzle coconut milk on cakes. Allow to stand overnight. Slice cake in half to make 4 layers. (I will try this next time using 4 - 9" pans rather than cutting. I don't see why that wouldn't work – just have to remember to cut baking time.)
Beat frosting ingredients together. If butter is room temperature, then chill before frosting.
Frost 1 layer, add another layer, frost, etc. Frost sides, then press coconut onto sides and top.
Here's the chocolate cake. I got it 15 years ago or so and have tried so many chocolate cake recipes. I really believe this is the best of the best:
BEST EVER CHOCOLATE FUDGE CAKE
3 squares unsweetened chocolate
2 1/4 cups sifted cake flour (I don't sift)
2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter or margarine room temp (I only use butter)
2 1/4 cups firmly packed light brown sugar
1 1/2 tsp vanilla
1 cup dairy sour cream
1 cup boiling water
Chocolate Fudge Frosting - recipe follows
Preheat oven to 350. Melt chocolate in a small bowl over hot, not boiling water; cool. (I put mine in the microwave on very low power and stir every 15 seconds).
Grease and flour two 9 x 1 1/2-inch layer cake pans; tap out excess flour.
Sift flour, baking soda and salt together (I just mix them, I don’t sift them). Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. (I use a mixer.) Stir in boiling water. Batter will be very thin - at first I through something was wrong it is so thin. Pour at once into prepared pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool layers in pans on wire rack 10 minutes turn out onto wire racks; cool completely.
CHOCOLATE FUDGE FROSTING (Do not mix with mixer, must be made by hand)
4 squares unsweetened chocolate
1/2 cup (1 stick) butter or margarine room temp (I always use butter)
1 package (1 pound) 10x confectioners sugar
1/2 cup milk
2 tsp vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat, just until melted and remove from heat. (I melt in microwave on low power)
Combine 10X sugar, milk and vanilla in medium bowl and stir until smooth. Add chocolate mixture and set bowl in a pan of ice and water. Beat by hand until it is thick enough to spread and will hold its shape. It is really important that you do this by hand with the bowl in a big pan of ice and water. Mixer will incorporate air and it won’t have a fudgy consistency.
I put ice in the sink and set the bowl in the sink to beat it - it is not the same fudgy consistency if the bowl is not set on ice when it is beaten and a mixer really changes the consistency - not fudgy consistency.
2 boxes french vanilla pudding
3 1/2 cups milk
8-9 oz cool whip
1 can milk chocolate frosting
make pudding with milk
add cool whip to the pudding
pour half of the pudding mixture over crackers
layer crackers again
pour the rest of the pudding over the crackers
layer crackers again
refridgerate till it sets up good
melt icing so it's easier to spread and then EAT!
Here's a great appetizer. In fact my son makes it for his friends when they come over about once a week and everyone absolutely loves it. Most prep can be done ahead.
Scoops Taco-ettes (my own creation so I named it).
I bag Scoops - those tortilla chips that look like little bowls.
1 envelope any brand taco mix
Ground beef & water as indicated on the envelope
1 block - 8 oz is more than enough cut in 3/4" cubes
Sour cream - optional
Before serving, even the night before cube the cheese into squares and make the taco filling. You don't have to make it in advance but I always do. In fact I use the leftovers filling when we have tacos for dinner.
Right before serving set the oven to 350 degrees.
1. Get a cookie sheet or large flat baking pan.
2. Cover the sheet foil or parchment if you want easy cleanup but that is optional.
3. Arrange Scoops all over sheet - open side up.
4. Put a spoonful of taco/beef mixture in each one.
5. Top with a cube of cheese.
6. Bake at 350 for 3-5 minutes or until cheese melts.
7. Put sour cream on side so people can put on them if they like.
My husband and son especially like me to make these and bring them out for a snack when they are in the pool. No matter when I make them, they love them.