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Chocolatier Magazine Coconut Cake

From: Ellie 
Sent: Monday, April 02, 2012 7:20 PM
Subject: Re: coconut cake

This cake also used cake flour.

On Mon, Apr 2, 2012 at 6:53 PM, Ellie wrote:

I'm searching for a coconut cake that was printed in Chocolatier magazine about 20 years ago.  The cake was baked in a 10 inch pan.  
I can't remember if it was 2 layers or 3. It used coconut milk in both the cake and the frosting. The cake also had coconut in the cake batter.  

I was surprised to find this cake in a chocolate magazine.  I think it was in an article about a ship's cruise.  maybe not.  

I only made it once before I lost the recipe. I have contacted chocolatier magazine when it was still published and they didn't know what I was talking about.  
Since then, believing that I would get someone different to research it i tried again.  This  time i was referred to Godiver i think data base.  
Obviously, I was not successful.  Can you help?

Thank you in advance,

Hello Ellie,

Sorry, I was not successful in locating a recipe for coconut cake from Chocolatier Magazine with coconut milk in the cake and in the frosting.


Thanks, but even though it was in Chocolatier magazine, it was one of the first recipes that did not have chocolate in it.
The October 1993 issue of Chocolatier Magazine featured "The S.S. Norway, Choice creations from a chocolate cruise"  
On pg 42 there is a recipe for "Coconut Banana Layer Cake."  The recipe uses cake flour, has coconut milk in the batter, 
and coconut cream in the frosting.  It has a banana-coconut filling between the layers, the banana is not in the cake itself.  
The directions say to use two 9" cake pans, not 10"pans. It sounds pretty close to what Ellie was requesting. I'm attaching it here.
Hoping it helps,

Coconut Banana Layer Cake
Chocolatier Magazine, October 1993, pg 42

Yield: 12 Servings
Difficulty: 2
Preparation:  2 hours plus baking and cooling times

Coconut Cake:
3 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, separated, at room temperature
1 cup coconut milk or whole milk (see note)
Pinch of salt

Rum soaking syrup:
1/2 cup water
1/4 cup granulated sugar
2 tablespoons dark rum
1 teaspoon vanilla extract

Banana-coconut filling:
1 medium-size ripe banana
1 teaspoon lemon juice
3/4 cup sweetened flaked coconut
1 tablespoon dark rum

Coconut cream:
1 cup coconut cream, such as Coco Lopez
2 teaspoons vanilla extract
3 cups heavy cream

1 cup sweetened flaked coconut
8 banana slices
1/2 teaspoon lemon juice
1/4 cup apricot preserves
Mint leaves

Note:  Canned coconut milk, not to be confused with coconut cream, is an ingredient often call for in Thai cooking.  
It can be found in shops that specialize in Thai, Hispanic or Indian foods.  Whole milk may be substituted for the 
coconut milk in this recipe, but will take away the coconut flavor in the cake.

Make the coconut cake:
1.  Position a rack in the center of the oven and preheat to 350 F.  Lightly butter the bottom and sides of 
two 9-inch round cake pans.  Line the bottom of each pan with a circle of baking parchment or waxed paper.  
Dust the sides of the pans with flour and tap out the excess.
2.  In a medium bowl, using a wire whisk, stir together the flour and baking powder.  In a 4 1/2-quart bowl of 
a heavy-duty electric mixer, using the paddle attachment, beat the butter at medium-high speed about 2 minutes, 
until light and creamy.  While continuing to beat, gradually add the sugar 1 tablespoon at a time, scraping down 
the side of the bowl as necessary.  Beat in the vanilla extract.  With the mixer at medium speed, add the egg yolks 
one at a time, beating well after each addition.  At low speed, alternately add the dry ingredients and the coconut milk 
to the butter mixture, scraping down the side of the bowl as necessary and beating just until combined.
3.  In a medium, grease-free bowl, using a had-held electric mixer, beat the egg whites with the salt at low speed until frothy.  
Gradually increase the speed to medium-high and continue beating the egg whites until stiff peaks start to form.  
Using a balloon whisk or large rubber spatula, fold one-third of the egg whites into the cake batter to lighten it.  
Fold in the remaining whites.
4.  Scrape the batter into the prepared cake pans and spread it evenly with a spatula.  Bake the cakes for 35 to 40 minutes or 
until the tops of the cakes spring back when lightly touched with a finger and the cakes are beginning to pull away from the 
sides of the pans.  Cool the cakes in the pans set on a wire rack for 10 minutes.  Run the tip of a knife around the edge 
of each cake to loosen it from the sides of the pan.  Invert each cake onto a wire rack and carefully peel off the paper, 
leaving it loosely attached to the bottom of the cake.  Reinvert each cake onto another wire rack so that each layer is right side up.  
Cool the cakes completely.

Make the rum soaking syrup:
5.  In a small saucepan, combine the water and sugar.  Cook over medium ht, stirring constantly with a wooden spoon, 
until the sugar dissolves.  Raise the heat to medium-high and bring the syrup to a boil.  Remove the pan from the heat and 
cool the syrup.  Stir in the rum and vanilla.

Make the banana-coconut filling:
6.  In a medium bowl, mash the banana well with a fork.  Add the lemon juice, coconut, and rum and beat the mixture with a 
wooden spoon until well blended.  Cover the banana mixture with plastic wrap and refrigerate while preparing the coconut cream.

Make the coconut cream:
7.  In a chilled 4 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the coconut cream and 
vanilla at medium speed until blended.  While continuing to beat, slowly add the heavy cream.  Increase the speed to medium-high 
and continue beating until the cream starts to form stiff peaks when the wire whip is lifted.  Using a rubber spatula, 
gently fold 3 cups of the coconut cream into the banana-coconut filling just until combined.  The remaining coconut cream will 
be used to frost the cake.

Assemble the cake:
8.  Remove the paper from the bottom of each cake layer.  Using a long serrated knife, horizontally slice each layer in half.  
Place one of the bottom layers on a 9-inch cardboard cake circle.  Brush the layer well with some of the rum soaking syrup.  
Using a metal cake spatula, spread 1 heaping cup of the banana-coconut filling evenly onto the cake layer. 
Top with another cake layer.  Repeat this layering process two more times, ending with the fourth cake layer.
9.  Reserve 1/2 cup of the coconut cream for piping on top of the cake.  Use the remaining coconut cream to evenly frost 
the top and side of the cake.

Garnish the cake:
10.  Spread the coconut on a piece of waxed paper.  Hold the cake in one hand.  Scoop up some of the coconut with the other hand 
and press it against the side of the cake, covering it completely.
11.  Fill a pastry bag fitted with a star tip (such as Ateco #5) with the reserved coconut cream.  Pipe 8 rosettes evenly around 
the top edge of the frosted cake.  Place the cake in the refrigerator while preparing the banana garnish.
12.  Place the banana slices in a small bowl.  Sprinkle the lemon juice over the slices, tossing them to coat well.  
Place one banana slice on top of each rosette.  
13.  Strain the apricot preserves through a fine-meshed sieve into a small bowl to liquefy it.  Carefully brush the banana slices 
with the strained apricot preserves.  Garnish the cake with mint leaves.  Serve the cake immediately or keep it refrigerated for 
no longer than 1 hour before serving.

Dog N Suds Coleslaw

From: Deb
Sent: Tuesday, April 03, 2012 11:43 AM
Subject: Dog N Suds Coleslaw Recipe

Thank you for considering my email.  I have searched the Internet looking for this recipe, but to no avail.  
I came across your site in my adventure and noticed that there were very knowledgeable people and past employees who may be able to help.  
I have been a fan of this coleslaw and have found some close, but non exact.  Would you happen to have this recipe or could you reach out 
and possibly find it through one of your contacts?  Any help would be appreciated.


Hello Deb,

I had no success finding this. Let me e-mail a couple of people that I know. Give it a week or so. If they don’t respond or don’t have the recipe, I’ll post it on my site.


From: David 
Sent: Thursday, April 05, 2012 8:09 PM
Subject: RE: Dog N Suds Cole Slaw

Sorry this took so long but my mind isn't what it once was. All I can remember is it had mayonnaise, dill pickle juice, sugar, and cabbage. 
The pickle juice may have been that from the relish we had on hand. It wasn't the sweet relish but the sour kind. Can't remember the proportions. 
I went on the web sites to see if I could find it but no luck. 

Judice's Bakery Chocolate Frosting

From: Lani 
Sent: Thursday, April 05, 2012 5:21 PM
Subject: Recipe

Does anyone have the recipe for the chocolate frosting that Judice's bakery used to put on their pound cakes?  
I am 64 years old and have never forgotten how delicious it was. Judice's was located on N. Claiborn and Frenchman in New Orleans.  

Hello Lani,

Sorry, no luck. I cannot find any recipes from Judice’s at all. It appears that they became Gambino’s Bakery in the 1970s.


Duncan Hines Cherry Cake

From: Eleanor 
Sent: Monday, April 02, 2012 7:32 PM
To: Phaed 
Subject: duncan hines cherry cake

I am looking for a back of the box recipe for a duncan hines cherry cake.  it was in the mid 70's, i think.  
I tried duncan hines, but they have no idea.

This  cake used white cake mix and a can of pie ready cherries.  i think you mixed it in the pan.  
It is not the dump cake.  I don't remember much more about it, except it was easy to make and fast.  

Hope you can help,

Hello Ellie,

Let’s see.....

There is no recipe like that on the Duncan Hines site, and I had no success in finding a cherry cake recipe that called for Duncan Hines white cake mix by brand. When people post recipes on the web, they often omit any brand names. There are any number of cherry cake recipes on the web that call for simply “white cake mix” and “cherry pie filling.” See below for several. This is the best I can do without more details about the recipe.


Cherry  Cake

1 can cherry pie filling
1 stick butter
1 pkg. white cake mix

 Place pie filling in 8 inch square baking dish.  Prepare cake mix as directed on box then pour mix over pie filling.  
 Cut butter in thin slices over cake mix. Bake at 375 degrees for 35-40 minutes.
Cherry  Loaf  Cake

2 eggs
1 pkg. white cake mix
1 can cherry pie filling

Beat eggs only until blended, then add the cake mix (dry) and about 1/3 of the can of cherry pie filling.  
Mix on low speed until ingredients are moistened, then beat on medium to high for 1 minute or until batter appears smooth.  
Remove beater and stir in remaining pie filling.  Fold over and over until evenly mixed.  Turn into 9x13 inch baking pan.  
Bake at 350 degrees for 35 minutes or until cake tests done.


Add 2 tbsp. hot water to 1 cup powdered sugar.  Add flavoring if desired.  Apply this glaze while the cake is still slightly warm.  
This cake is more moist the second or even third day.
Cherry  Summer  Cake

1 box white cake mix
1 can cherry pie filling
3 egg whites
1/3 c. oil
1 1/4 c. water

In bowl add cake mix, egg whites and water and oil.  Stir for 3 minutes.  Grease and flour 9x12 inch sheet pan.  Pour cake mix into pan.  
Pour cherry filling on top.  Bake 40 to 45 minutes at 350 degrees.  Test for doneness with toothpick.  While this attractive dessert is 
delicious you can try a variety of pie filling of your choice.  You can add Cool Whip on top.
Quick Cherry Delight Cake

1 pkg. white cake mix (no liquid)
2 eggs, whole, beat well
1 (#2) can cherry pie filling

Hand beat until mixed well.  Bake in 9 x 13 inch pan, greased and floured.  Bake in 350 degree oven for 35 minutes.  
May top with nuts or glaze or Cool Whip. 

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