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

Oops I should have posted that recipe. Here it is: ORANGE COCONUT CAKE (Ruthanna - Cooking Forum) 1 box Duncan Hines golden butter cake mix 1 can mandarin oranges, including any liquid in the can (11-oz.) 4 eggs 1/ 2 cup cooking oil like Crisco oil Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool. 1 (20 oz.) can crushed pineapple with juice 1 small package INSTANT lemon pudding mix 1 (7 oz.) package sweetened flaked coconut 1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free) Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly. Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.

Thank you for sharing your recipe. Coconut Cake is one of my favorites - with a bit of emotional ties attached to it as well. Your recipe certainly comes from the "old school" when cakes were an art. I remember my mother making 7-Minute Frosting with her rotary egg beater, and what work that was. She didn't get a hand-held electric mixer until 1957; and how much easier it was for her to make all those egg-based frostings like 7-Minute, Seafoam, Italian Meringue, Boiled Frosting, White & Fluffy Boiled Frosting (and all the various flavors like Orange and Coconut). I have my mother-in-laws rotary egg beater she got in 1941 as a new bride. -Grainlady

I have made this pound cake and think its quite good! CUBAN COCONUT POUND CAKE Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27 Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well. 2 sticks unsalted butter 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. salt 2 cups sugar 5 eggs 3 cups flour, sifted 1 cup milk 7 oz. shredded coconut 1 cup almonds, thinly sliced Preheat oven to 325 degrees Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit. In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition. On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut. Turn into prepared pan and smooth the top Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool. When cake is cool, carefully peel off paper lining. Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble.