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EASY CHERRY COCONUT CAKE

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Ingredients

  • Cake:
  • 1 white cake mix
  • 1 large jar maraschino cherries
  • milk
  • 1/2 cup oil
  • 3 stiffly beaten egg whites
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Icing:
  • 4 stiffly beaten egg whites
  • 1 cup sugar
  • 1/2 cup Karo syrup
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 1/2 cup coconut

Details

Servings 12

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Grease and flour 9 x 13" cake pan. Drain cherries and reserve juice. Chop cherries and set aside. To juice, add enough milk to make 1 1/4 cup liquid. Beat on low speed, cake mix, oil, liquid, and extracts for 1 minute. Beat on medium for 2 minutes. Add cherries and fold in egg whites. Pour into prepared pan. Bake 30 to 35 minutes or until done.

Note: Cake can be baked in two layers. Follow directions on the cake mix.

Divinity Icing:
Combine sugar, syrup, and water in small saucepan. Boil until mixture spins a thread ((test with small amount on spoon in a drizzling manner over pan). While beating with an electric mixer, slowly pour hot syrup over beaten egg whites. Add vanilla. Ice cake and sprinkle with coconut.

Note: Do not try to make this icing on a damp or rainy day.

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