AUNT IRENE RECIPES

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AUNT IRENE'S TOP SECRET COCONUT CAKE RECIPE - FOOD.COM



Aunt Irene's Top Secret Coconut Cake Recipe - Food.com image

This cake is easiest when cooked in a disposable 9x13 pan with a lid. Very simple cake to make. Mix right in the pan for less mess. Very moist and tastes great! My mother-in-law found this recipe and made it for a family get together. Her aunt Irene asked her for the recipe and ever since has claimed it as her recipe and refuses to give it out to anyone. We enjoy the story as much as we do the cake! So, here is aunt Irene's TOP SECRET Coconut Cake recipe! I hope you and your family enjoy it as much as we do.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix (any brand)
1/4 cup oil
2 eggs
1 1/3 cups water
1 cup milk
1 cup sugar
3 teaspoons coconut flavoring
1 (14 ounce) bag shredded coconut
12 ounces Cool Whip

Steps:

  • Pre-heat oven to 350°F.
  • Grease a 9x13 cake pan with the oil.
  • Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
  • Bake the cake for 30 minutes at 350°F.
  • While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
  • Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
  • Let cake cool.
  • Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!

Nutrition Facts : Calories 6849.3, FatContent 360.6, SaturatedFatContent 224.6, CholesterolContent 467.4, SodiumContent 4751.6, CarbohydrateContent 879.7, FiberContent 23.6, SugarContent 672.8, ProteinContent 58.8

AUNT IRENE'S DATE BALLS RECIPE - COOKEATSHARE



Aunt Irene's Date Balls Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 7

1 x Egg, well-beaten
3/4 c. Minced pecans
1 c. Sugar
1 pkt Dates, cut up
1 stk margarine
1 tsp Vanilla
3 c. Rice Krispies(r) Shredded coconut meat

Steps:

  • Combine first five ingredients, boil 10 min over low heat, stirring constantly. Remove from heat. Add in vanilla. Cold to handle. Pour over Rice Krispies. Stir well, shape into small ball, roll in shredded coconut. Place on cookie sheet in refrigerator to chill. The balls will then hold their shape.

Nutrition Facts : ServingSize 506 g, Calories 2327, FatContent 127.55 g, TransFatContent 16.83 g, SaturatedFatContent 21.38 g, CholesterolContent 186 g, SodiumContent 1835 g, CarbohydrateContent 292.11 g, FiberContent 6.4 g, SugarContent 225.74 g, ProteinContent 15.46 g

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