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Coconut Crunch Cake Kalypso Recipe

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This recipe for Coconut Crunch Cake Kalypso, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Jurkanin
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened (2 sticks)
2 cups sugar
4 eggs
1 1/2 cups sour cream
1/2 cup coconut cream
1 tsp. vanilla
1 tsp. almond extract
2 cups flour
1 1/2 tsp. baking soda
7 oz. (half of lg. bag) flaked coconut

Directions:
Directions:
Sift flour and baking soda; set aside. Cream butter and sugar. Add and mix until blended eggs, sour cream, coconut cream, vanilla and almond extracts. Do not over blend. It will bake cake tough. Add flour mixture. Fold in coconut. Using a rubber spatula, scrape bottom and sides of bowl to make sure all the butter is incorporated. Split between 2 sprayed bundt pans. Bake at 300 for 40-50 min. until golden, rises and is barely soft to the touch. Cool in pan. Turn out on plate or cake board. Can be frozen for up to several weeks, if wrapped well.

 

 

 

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