logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g African American Culture Site

BellaOnline's African American Culture Editor

g

Rue's Yum Yum Cake


Here's my simple twist on a coconut cake, which I affectionately call Yum Yum Cake! I must place a warning on this cake: Significant other may become very amorous!

This is a fairly easy recipe to follow, with very few ingredients. Everything is done in one pan; so there is no mess or fuss. The cake is moist and light. While the topping is fresh, rich, and sweet. Sure to please the coconut cake lover in you, or your family and friends.

The first time I made my Yum Yum Cake, it was an instant hit! The first time I made it for my husband—well, let's just say we were married already! I usually get quite a few requests for this cake for the holidays and birthdays. And it never fails to please.

Don't fret: I made this particular recipe short and sweet. It's easy to follow, and will not take much of your time. Yet, everyone will swear it did!

Ingredients:

1 box of white cake mix (short cut)
1 tablespoon of vanilla extract
1 20 oz can of crushed pineapples
1 quart of heavy whipping cream
½ cup of confectioners sugar
2 cups of shredded coconut
1 cup of coconut crème (not milk)
1 nip (1oz) of grand mariner (orange liquor)*

*Optional, but it definitely adds a zip to whipped topping!

Directions:

Preheat oven to 350° F.

1.Grease and flour a 13x9 cake pan.
2.Prepare cake mix according to package instructions. Add 1 tablespoon of vanilla extract.
3.Drain crushed pineapple and set aside (all liquid must be gone)*
4.Whip heavy cream, confectioners sugar, and orange liquor into stiff peaks. Be sure mixing bowl and beaters are cold.
5.Fold crushed pineapple into whipped cream mixture and refrigerate until ready to use.
6.After cake is done, allow to cool for 15 minutes. Using a wooden skewer, poke holes throughout the top of the cake. Pour coconut crème evenly over top of the cake. Allow the crème to soak into the cake for 15-20 minutes.
7.Top the cake with the pineapple and whipped cream mixture, spreading evenly.
8.Cover with coconut and refrigerate.

*You can omit the crushed pineapples, if you are not a fan. It will still be one of the best cakes you ever made!

Now wasn't that easy? C'mon! You can do this recipe in no time!

From my kitchen to yours....Happy Baking!
Add Rue%27s+Yum+Yum+Cake to Twitter Add Rue%27s+Yum+Yum+Cake to Facebook Add Rue%27s+Yum+Yum+Cake to MySpace Add Rue%27s+Yum+Yum+Cake to Del.icio.us Digg Rue%27s+Yum+Yum+Cake Add Rue%27s+Yum+Yum+Cake to Yahoo My Web Add Rue%27s+Yum+Yum+Cake to Google Bookmarks Add Rue%27s+Yum+Yum+Cake to Stumbleupon Add Rue%27s+Yum+Yum+Cake to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the African American Culture Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.

g


g features
The Fight Against Racial Disparity

Educating A New Generation About HIV

The Power of a Father's Love

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor