Kater-Bug Cakes

Cake

1 Package White Cake Mix

3 Eggs

1/3 C Vegetable Oil

1 Cup Water

Topping

1 Cup Sugar

2 TB Molasses

1 Cup Coconut Flakes

1/2 Chopped Walnuts

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Powdered Ginger

1/4 Cup Butter

1/4 Cup Milk

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Preheat the oven to 350 degrees. Prepare a 9 or 10 inch spring form pan.

To make the cake, combine the cake mix, eggs, oil and water in a large bowl. With an electric mixer set on medium speed, mix the ingredients together for about 2 minutes, until all the ingredients are thoroughly combined. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Prepare the frosting while the cake is baking. Combine the sugar, molasses, coconut flakes, walnuts, cinnamon, nutmeg, ginger, butter and milk in a large saucepan and cook over medium heat, stirring constantly, until the butter is melted and all of the ingredients are well mixed. When the cake comes out of the oven, immediately cover with the warm topping and spread it evenly over the top of the cake.

Set the oven to broil on medium-high and return the cake to the oven. Leave for 3-4 minutes or until the topping is lightly browned. Remove the cake from the oven and allow it to cool. Remove the sides of the spring form pan and slide the cake onto a serving plate.

1 Package White Cake Mix

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1 tsp Coconut Extract

1 Cup Flaked Coconut

Preheat oven to 350°. Prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes.  Fold in shredded coconut.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

2 Lbs Sifted Powdered Sugar

1/2 Cup Butter (softened)

1 TB Vanilla

2 1/2 TB Coconut Extract

1 Cup Flaked Coconut (if desired)

Put the powdered sugar into a large mixing bowl. Add the softened butter, vanilla, coconut extract and flaked coconut. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.

1 White Cake Mix

3 Eggs

1/3 Cup Vegetable Oil

1 Cup Coconut Milk

1 Cup Coconut Flakes

2 TB Butter

1 Recipe Buttercream Frosting

Preheat the oven to 350 degrees. Prepare 2 8 inch round cake pans.

Combine the cake mix, eggs, oil and coconut milk in a large bowl and blend for 2 minutes, scraping the sides. Fold in the coconut flakes and mix with a wooden spoon. Divide the batter evenly between the prepared pans and bake in the center of the oven 30 minutes or until a toothpick inserted in the center comes out clean.

Cool completely and frost with buttercream frosting. Coat the sides and top generously with flaked coconut.

Cake

1 White Cake Mix

3 Eggs

1/3 Cup Vegetable Oil

3/4 Cup Coconut Milk

1 Cup Coconut Flakes

1 8 Oz. Can of Crushed Pineapple (drain but keep the juice)

1/2 Cup Chopped Macadamia Nuts

1/2 Cup Dark Rum

2 TB Butter

1 Recipe Buttercream Frosting

Preheat the oven to 350 degrees. Prepare 2 8 inch round cake pans.

Combine the cake mix, eggs, oil and coconut milk in a large bowl and blend for 2 minutes, scraping the sides. Fold in the coconut flakes, pineapple, Macadamia nuts and mix with a wooden spoon. Divide the batter evenly between the prepared pans and bake in the center of the oven 30 minutes or until a toothpick inserted in the center comes out clean.

While the cakes are baking, put the reserved pineapple juice, rum and butter in a small saucepan over high heat and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes. When the cakes come out of the oven, pour the rum-pineapple syrup over them and cool completely before removing them from the pans.

Cool completely and frost with buttercream frosting. Sprinkle some coconut flakes and crushed Macadamia nuts over the top.