This is an old favorite-- very moist-- quick to put together.I remember Mom teaching me when I was 12 or so, long before I had even heard of a food processor-- used the old foodmill. Diane's Home Cookin Chapter: Cakes & Torts Orange Kiss-Me Cake =================== Bake-Off® Contest 02, 1950 -$25,000 GRAND PRIZE WINNER INGREDIENTS Cake 1 orange 1 cup raisins 1/3 cup walnuts 2 cups Pillsbury BEST® All Purpose or Unbleached Flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup milk 1/2 cup margarine or butter, softened, or shortening 2 eggs Topping Reserved 1/3 cup orange juice 1/3 cup sugar 1 teaspoon cinnamon 1/4 cup finely chopped walnuts . DIRECTIONS 1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside. 2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan. 3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan. 4. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled. High Altitude (3500-6500 ft) Increase flour to 2 cups plus 2 tablespoons. Bake at 375°F. for 35 to 40 minutes.

Coconut Pound Cake Gourmet : June 2005 Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract � it really adds depth to the coconut flavor. Yield: Makes 1 loaf Active Time: 30 min Total Time: 4 hr (includes cooling) 2 cups all-purpose flour plus additional for dusting 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled Put oven rack in middle position and preheat oven to 325�F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. Whisk together flour (2 cups), baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula. Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Here is a link that might be useful: EPICURIOUS

I finally made a cake with the Meyer Lemons that fell from my tree. Grainlady, I thought I had coconut oil but I didn't. I looked where I normally shop and wasn't happy with what they had so I wound up using the quick lemon cake recipe that Shambo posted and my lightest, virtually flavorless, olive oil. I still think that the slight coconut flavor of coconut oil with the lemon would be great and I have put it on my phone shopping list. The spicy lime mayo you posted is definitely something we would love and I just looked at their website and one of my local supermarkets sells it, so it's on the list too. Thanks for your help. Sherrmann, coconut oil has been controversial, but from all the reading I've done, I feel it is healthy. We all have to make our own decisions on lots of foods and I will be quick to admit that I often feel there is conflicting research on all sorts of foods. I love butter too, but since my very serious heart surgery I have to be careful about how much I use. Coconut oil has no cholesterol and no sodium and butter is very high in cholesterol. I certainly do eat some butter, but it's in my best interest to limit it which is why my original question was to ask what to substitute for some of the butter. I'm sure this recipe would be fabulously wonderful with the original amount of butter. Lee

This is fantastic! I have a white cake mix I bought last week for it and spaced out the cool whip.DH and I both love this! Coconut Poke Cake Ingredients * 1 (18.25 ounce) package white cake mix * 1 (14 ounce) can cream of coconut * 1 (14 ounce) can sweetened condensed milk * 1 (16 ounce) package frozen whipped topping, thawed * 1 (8 ounce) package flaked coconut Directions Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.