Ingredients
1 no ingredients
Directions
: 1 box white cake mix plus ingredients for preparation
: 1 (14-ounce) can sweetened condensed milk
: 1 (9-ounce) carton non-dairy
: whipped topping
: 1 (8 1/2-ounce) can cream of
: coconut
: 2 c coconut
Bake cake in a 9x13-inch pan according to package directions. While
cake is hot, punch holes in top with a fork; pour condensed milk over
entire top. Cool. Mix whipped topping and cream of coconut by hand;
spread over cake. Sprinkle with coconut. Makes 12 servings. Per
serving: Calories 531 Fat 21g Cholesterol 16 mg Sodium 406 mg Percent
calories from fat 26%
Source: "Out of This World" Dallas Morning News 4
24/96 Typos by Bobbie Beers From: matejka@bga.Com (Anita A.
Matejkadate: 96-09-09 23:43:38 Edt
Servings: 4 servings
Coconut Cake (Dallas Morning News) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Academics have found proof that recipes existed far back into the distant past, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. Additionally, he tells us how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like rosemary and coriander. The introduction of these new herbs and spices created a surge in recipe manuscripts, most of which are kept safe in academic collections. During the succeeding few hundred years, the upper classes strove to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Even so, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Coconut Cake (Dallas Morning News) recipe.
