Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.

Pound cake does seem to be the go to recipe for molds for a lot of people. Much less failure rate as far as holding up, plus you can find a nice flavorful pound cake pretty easily. I don't have my recipes right here, but I did a search and there was a thread on the recipe forum from 2008 where Ann T and Ginger, and other forum members, posted favorite pound cake recipes. Here is a link that might be useful: Pound cakes

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.

A little Bundt Pan history... The cast-iron kugelhupf pan is common in Europe and in 1950, a group of Minneapolis women asked Nordic Products owner H. David Dalquist to make an aluminum version of the pan. Ten years later, the new Good Housekeeping Cookbook showed a pound cake baked in one, and suddenly every woman wanted a Bundt Pan. The 1966 Pillsbury Bake-Off Contest was won with the "Tunnel of Fudge Cake". If you would like that recipe, I'll be happy to post it. In 1972 the grand prize winner in the Pillsbury Bake-Off Contest was a Bundt Streusel Spice Cake and 11 top winners also called for a bundt pan. I'll see if I have that booklet in my collection. So the Bundt cake pan is a newcomer in kitchens with more than forty million pans in existence in America. Generally, cakes that have too much sugar in them to have good structure are used in recipes using a tube or Bundt pan. Which is different from a standard cake. I located a few recipes at King Arthur (see link below). -Grainlady Here is a link that might be useful: Bundt Cake Recipes - King Arthur Flour