Coconut Cake

DEAR SOS: Would you please try to obtain the recipe for the wonderful coconut supreme cake from the Cedar Creek Inn chain (locations in Laguna Beach, Palm Desert and Palm Springs)? I’ve been a subscriber for 34 years and have never written in for a request.

--SALLY DEAR SALLY: Request granted. This is the recipe for the cake as sent to us. It’s a winner. CEDAR CREEK INN COCONUT SUPREME CAKE CAKE 1 (1-pound-2-ounce) box yellow cake mix 4 eggs 3/4 cup instant vanilla pudding mix 1 1/3 cups water 1/2 cup oil 1 cup chopped walnuts 2 cups shredded coconut, lightly toasted FROSTING 1 (8-ounce) package cream cheese, at room temperature 1 teaspoon vanilla extract 2 teaspoons milk 3 1/2 cups powdered sugar 1 1/2 cups shredded coconut, lightly toasted * CAKE Combine cake mix, eggs, pudding mix, water and oil in bowl. With wire whip attachment, mix at medium speed 4 minutes. Fold in walnuts and 1 1/2 cups coconut by hand. Divide mixture evenly into 3 (9-inch) buttered and floured cake pans. Bake at 350 degrees 30 minutes. Cool completely. Spread Frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 cup toasted coconut. FROSTING Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment. Gradually add powdered sugar while mixing. Continue to mix until smooth. Fold in toasted coconut by hand. Makes 1 (3-layer) cake or 12 servings. Each serving contains about: 710 calories; 447 mg sodium; 92 mg cholesterol; 39 grams fat; 89 grams carbohydrates; 7 grams protein; 1.13 grams fiber. *

Hot Fudge Pudding Cake DEAR SOS: A few weeks ago you published a recipe for chocolate pudding cake. Here’s a recipe from a Betty Crocker cookbook of the mid-1940s in which the cake rises to the top and the pudding is on the bottom. I think this is the recipe the reader wants. --MARGARET DEAR MARGARET: Thanks for the recipe. It will gratify the dozens of readers who have requested a pudding cake recipe of this type--cake on top and lots of pudding on the bottom. (Other versions have different ratios of cake to pudding.) HOT FUDGE PUDDING CAKE 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 6 tablespoons cocoa 1/2 cup milk 2 tablespoons shortening, melted 1 cup chopped nuts 1 cup brown sugar, packed 1 3/4 cups hot water Sift flour, baking powder, salt, granulated sugar and 2 tablespoons cocoa into bowl. Stir in milk and melted shortening. Mix until smooth. Add nuts. Spread batter in greased 8-inch square-pan. Mix brown sugar with remaining 1/4 cup cocoa and sprinkle over top of batter. Pour hot water over entire batter. Bake at 350 degrees 40 to 45 minutes. Cool slightly on wire rack. Cut into 1-inch squares. Invert squares on plate and dip sauce from pans over each. Makes 16 servings. Each serving contains about: 169 calories; 98 mg sodium; 1 mg cholesterol; 6 grams fat; 27 grams carbohydrates; 3 grams protein; 0.21 gram fiber. Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail. You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at wesd47e. For information on TimesLink, call (800) 792-LINK, ext. 274.