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  • Quick Orange Coconut Coffee Cake

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    Quick Orange Coconut Coffee Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 quart WATER
    • 6 Tbsp. ORANGE RIND
    • 8 ounce BUTTER PRINT SURE
    • 12 x Large eggs SHELL
    • 2 lb ORANGES FRESH
    • 1 1/2 lb BISCUIT MIX #10
    • 2 ounce FLOUR GEN PURPOSE 10LB
    • 2 lb COCONUT SWEETNED PRE
    • 1 lb SUGAR, GRANULATED 10 LB
    • 2 Tbsp. IMITATION VANILLA

    Directions

    1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
    2. 1. COMBINE Large eggs, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
    3. 2. COMBINE BISCUIT MIX AND SUGAR; Add in TO EGG Mix; MIX AT MEDIUM SPEED Till WELL BLENDED.
    4. 3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.
    5. SET ASIDE FOR USE IN STEP 5.
    6. 4. DRAIN AND Minced MARASCHINO CHERRIES; COMBINE WITH Minced, UNSALTED NUTS, SPREAD AN EQUAL AMOUNT Proportionately OVER BATTER IN EACH PAN.
    7. 5. BAKE ABOUT 30 Min Or possibly Till DONE.
    8. 6. COMBINE BUTTER Or possibly MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX Till SMOOTH.
    9. 7. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL Hot.
    10. 8. CUT 6 BY 9.
    11. SERVING SIZE: 1 PIECE

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