lumicero/recipes-ing2inst huggingface dataset:
Title: Hedgehog Biscuits
Ingredients:
- 125 unsalted butter
- 1 icing sugar
- 2 egg
- 1 coconut
- 1/4 graham crackers
- 2 hazelnuts
- 1/2 dark chocolate
- 125 Copha
- 125
- 1
Instructions:
1. Melt the butter in a large saucepan over a medium heat.
2. Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
3. Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
4. Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
5. Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly.
6. Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
7. Chill to set.
8. Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
9. Notes: For extra flavour, add 1/4 cup of sultanas.
Title: Mary Ball Washington's Gingerbread 1784
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 dark brown sugar
- 1/2 honey
- 1/4 molasses
- 3 cream sherry
- 3 eggs
- 3 all-purpose flour
- 1 1/2 ground ginger
- 1 1/2 ground cinnamon
- 1 1/2 ground mace
- 1 ground nutmeg
- 1/2 cream of tartar
- 2 milk
- 1/4 raisins
- 1 baking soda
- 1 warm water
- 2
Instructions:
1. Beat butter at medium speed of an electric mixer till creamy; gradually add sugar, beat well. Add honey, molasses and sherry, beat well. Add eggs one at a time, beat well after each addition.
2. Combine flour and next 5 ingredients; add to butter mixture alternate with milk, beginning and ending with four mixture. Mix at low speed after each addition till blended. Stir in orange juice, rind and raisins. dissolve soda in warm water; add to batter, stir well. Pour batter into greased 13x9x2 pan. Bake 350 for 40-45 minutes till toothpick tested comes out clean. cool in pan on wire rack.
Title: Simpe Chocolate Delight Cake
Ingredients:
- 175 butter
- 50 chocolate
- 2 milk
- 450
Instructions:
1. mix the crushed cookies with melted butter.
2. press into a 18cm spring-release cake tin.
3. whisk angel delight with milk.
4. pour into tin and chill.
5. sprinkle with chocolate chips and grated white chocolate.
Title: Chocolate Sparklers
Ingredients:
- 2 3/4 all-purpose flour
- 1/3 cinnamon
- 1 salt
- 1 unsalted butter
- 10 sugar
- 1/2 sugar
- 2 pure vanilla extract
- 1/4 sugar
- 1
Instructions:
1. Sift flour, cocoa powder, cinnamon, and salt together.
2. Put butter in a stand mixer bowl w/ mixer fitted with paddle attachment; beat on medium speed to soften it.
3. Gradually add the sugar and vanilla and continue to beat, scraping down the bowl as needed, until the mixture is smooth and creamy but not airy.
4. Decrease mixer speed to low and add in the flour mixture, blending only until the ingredients are just combined—no more.
5. Alternative—remove the bowl from the mixer and stir the flour into the dough with a rubber spatula; the point is to mix the dough as gently and as little as possible.
6. As soon as the last of the flour is no longer visible, divide the dough in half; shape each half into a ball; wrap the balls in plastic; chill for 30 minutes.
7. Working on a smooth surface, form each piece of dough into a log that is about 1 ½ inches thick and 7 ½ inches long.
8. To get a solid log, one without that commonly found hole in the center, use the heel of your hand to gently flatten the dough, then flatten the dough lightly each time you fold it over on itself to make the log.
9. Assured that the log is solid, you can roll it gently under your palms to smooth it out.
10. Wrap logs in plastic; chill for 1-2 hours.
11. Position oven racks to divide the oven into thirds; preheat oven to 350°.
12. Line two baking sheets with parchment paper; set aside.
13. In a bowl, whisk the egg yolk until it is smooth and liquid enough to use as a glaze; spread some sugar out on a piece of waxed paper.
14. Remove the logs of dough from the refrigerator; unwrap them; brush them very lightly with a small amount of egg yolk.
15. Roll logs in the sugar, pressing gently on the sugar to get it to stick if necessary.
16. Using a sharp slender knife, slice each log into cookies ½ inch thick.
17. Arrange cookies on the baking sheets, leaving about an inch of space between each one.
18. Bake 15-18 minutes, rotating the pans front to back and top to bottom at the midway point, until the cookies are just firm to the touch.
19. Transfer cookies to racks to cool to room temperature.
Title: S'mores Brownies
Ingredients:
- 3/4 graham cracker crumbs
- 1 sugar
- 4 unsalted butter
- 3 unsalted butter
- 8 sugar
- 1 baking powder
- 1/2 table salt
- 1/4 eggs
- 2 vanilla
- 1 all-purpose flour
- 2/3 miniature marshmallows
- 2
Instructions:
1. Adjust oven rack to middle position and heat oven to 350°F Line 8-inch baking dish with foil and coat foil with cooking spray.
2. FOR THE CRUST:
3. Withe fingers, combine graham cracker crumbs, sugar and melted butter in bowl, until evenly moistened. Firmly pat crumbs into prepared pan and bake until firm and lightly browned, 8-10 minutes. Remove from oven and set aside.
4. FOR THE BROWNIES:.
5. While crust is baking, melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
6. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl, until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly over crust and gently push batter into corners to cover crust.
7. Bake until toothpick inserted halfway between edge and center of pan (being careful not to insert toothick into crumb crust) comes out clean, 22-27 minutes. Remove pan from oven and turn oven to broil.
8. FOR THE TOPPING:.
9. Sprinkle brownies evenly with a single layer of marshmallows. Return pan with brownies to oven and broil until marshmallows are lightly browned, 1-3 minutes. (Watch over constantly, marshmallows will melt slightly but should hold their shape). Immediately remove pan from oven Cool brownies on wire rack to room tomperature, about 2 hours.
10. Coat knife with cooking spray to prevent the marshmallows from sticking. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares.
Title: Vanilla Bean Creme Brulee
Ingredients:
- 1 vanilla bean
- 2 1/2 heavy cream
- 8 sugar
- 1/4
- 3
Instructions:
1. Preheat oven to 350.
2. Split Vanilla bean lengthwise and place in a saucepan.
3. Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
4. Scrape seeds into cream and discard the vanilla bean casing.
5. Using a fork, mix together egg yolks and sugar.
6. Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
7. Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
8. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
9. Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
10. roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
11. Leave at room temperature.
Title: Mango and Pineapple Individual Trifles
Ingredients:
- 600 mango
- 1 pineapple
- 500 mint leaves
- 1 caster sugar
- 1 lime, zest of
- 4 mascarpone
- 200
- 1
- 1/4
- 2
Instructions:
1. Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.
2. Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
3. In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
4. Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.
Title: Spice Cupcakes
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 2 eggs
- 2 1/3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 1/2 cinnamon
- 1 ground ginger
- 1/2 allspice
- 1/2 ground cloves
- 1 milk
- 1/4 butter
- 2 butter
- 3 1/4 powdered sugar
- 1/4 lemon juice
- 6 lemon rind
- 1 -2
Instructions:
1. Cream butter; gradually add sugar, beating well.
2. Add eggs, beat well.
3. Combine flour, baking powder, baking soda, salt and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into greased muffin pans.
5. Bake at 350 degrees for 20-25 minutes.
6. Remove to wire racks to cool completely.
7. For lemon frosting, cream butter; add 1 cup sugar, beating well at medium speed of electric mixer.
8. Add remaining sugar alternately with lemon juice, beating until smooth enough to spread.
9. Stir in food coloring.
10. Frost cupcakes with frosting, and sprinkle with grated lemon zest.
Title: White Chocolate Crème Brulée
Ingredients:
- 4 white chocolate baking bar
- 4 sugar
- 1/3 sugar
- 4 heavy whipping cream
- 2 vanilla extract
- 1/2
Instructions:
1. Whisk eggs and sugar until smooth.
2. Bring whipping cream to simmer over med-high heat.
3. Turn off heat, add chocolate to whipping cream and whisk until melted.
4. (Very) Slowly add chocolate mixture to egg mixture, whisking constantly.
5. Whisk in vanilla and pour into 4 ramekins.
6. Bake 300° for 45 minutes in 1.5" water bath (or until set).
7. Sprinkle top of each with 1 tsp sugar and broil until carmelized.
Title: Sunshine Souffle
Ingredients:
- 2 tangerines
- 1 lemon gelatin
- 1/2 water
- 1 light sour cream
- 1/4
Instructions:
1. Zest and juice one tangerine; peel and section the other.
2. In a cup, combine 1/3 cup tangerine juice and enough water to measure 1/2 cup.
3. Add 1 teaspoons zest.
4. In a bowl, combine the gelatin and 1/2 cup of boiling water; stir 2 minutes.
5. Set in an ice bath for 2 minutes.
6. Fold in the frozen whipped topping (thawed) and the sour cream.
7. Divide tangerine segments and cream mixture among four 6oz ramekins with 2" wax-paper collars (reserving one segment for a garnish on top).
8. Chill 5 minutes.
9. Garnish with a dollop of whipped cream, a mandarin segment and a sprig of edible lavender for a nice presentation. (Other edible flowers would work well with this for Spring).
10. Enjoy! ;).
Title: Cold Oven Pound Cake
Ingredients:
- 3 sugar
- 1 butter
- 1/2 shortening
- 5 eggs
- 3 flour
- 1 salt
- 1/2 baking powder
- 1 milk
- 1 vanilla
Instructions:
1. Cream sugar, butter, and shortening. Add eggs, one at a time and mix well. Sift together flour, salt and baking powder. Add alternately with milk. Beat 12 minutes. Blend in vanilla.
2. Grease and flour 10-inch tube pan. Place cake in oven. Set at 325 degrees and bake for 1 1/2 hour.
Title: Orange Crunch Cake
Ingredients:
- 2 cake flour
- 1 1/3 granulated sugar
- 2 baking soda
- 3/4 salt
- 2/3 vegetable shortening
- 1 1/2 orange zest
- 1/3 water
- 1/3 eggs
- 2 lemon juice
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
2. In a mixing bowl, whisk together flour, sugar, baking soda & salt.
3. Add shortening, orange zest & juice, water & eggs, mixing until well blended.
4. Add lemon juice, mixing until JUST incorporated, then fold in almonds.
5. Divide batter evenly between prepared pans.
6. Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
7. Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
8. For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.
Title: Easy Apple Fritters
Ingredients:
- 1 applesauce
- 5 cake flour
- 1/4 eggs
- 3 powdered sugar
- 3
- 1
Instructions:
1. Pour the oil into a deep-fryer and preheat. An electric skillet works also, but they might not be as crisp.
2. In a mixing bowl, beat the eggs with a fork, and set aside.
3. In another bowl, sift together the flour and sugar, then combine with the eggs and apple sauce. With an electric mixer, mix on a low speed till everything is well incorporated into a reasonably thick batter. The batter should be refrigerated for at least an hour before frying.
4. In a deep fryer, on a medium to high heat, drop the batter by the spoonful into the basket, and lower it into the oil. They burn quickly, and should only be deep fried for a couple of minutes or till golden brown. In an electric skillet on medium, the fritters cook for about 4 minutes on each side. Once they're golden, drain on paper towels and when cool, they may be rolled in powdered sugar and served with Raspberry preserves.
Title: Mango and Cream Cake With Brandy
Ingredients:
- 1 mangoes
- 2 brandy
- 1/4 mango
- 1/4
- 1
Instructions:
1. Make cake. Cook in 1 layer pan.
2. Mix brandy and mango juice. While cake is still warm, prick the top in 1/2 inch intervals. Slowly spoon brandy mix over the cake.
3. Carefully spread preserves on top of the cake.
4. Arrange mango slices on top of that.
5. Whip cream.
6. Serve with a dollop of whipped cream on top.
7. Store in fridge.
Title: Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!
Ingredients:
- 1/2 melon
- 2 melon
- 1 green seedless grapes
- 1 red apple
- 1 green apple
- 1 orange
- 1 banana
- black currants
- lemon juice
- mint sprig
- angelica leaf
Instructions:
1. Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them.
2. Add the grapes, melon chunks, segmented orange and blackcurrants.
3. Pour the peach juice over the fruit and leave to stand for at least an hour before serving.
4. Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.
Title: Dirt Cake
Ingredients:
- 16 fat free cream cheese
- 8 I Can't Believe It's Not Butter® Spread
- 1/2 powdered sugar
- 1 vanilla
- 1 instant vanilla pudding
- 2 nonfat milk
- 3 Cool Whip
- 8 Cool Whip Lite
- 4
Instructions:
1. Crush cookies until they resemble potting soil. Cream the cheese, margarine, sugar, and vanilla together and then set aside. Combine pudding mix and milk, fold in whipped topping. Gently fold cheese and pudding mixtures together.
2. Refrigerate mixture. Serve with cookie crumbs.
Title: Pumpkin Pie Bars
Ingredients:
- 2 all-purpose flour
- 2 1/2 cinnamon
- 1 ground ginger
- 1/4 nutmeg
- 1/2 salt
- 2 eggs
- 1 butter
- 2 dark brown sugar
- 2 vanilla extract
- 1 pumpkin
- 2 granulated sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350°F Butter a 9x13x2" baking dish. Cut a piece of baker's parchment 9x25" and place into baking dish with a 4" overhang on each side.
2. In a medium bowl, combine flour, spices and salt. Whisk to combine.
3. In a large bowl, beat eggs lightly. Add butter, brown sugar and vanilla, and whisk until sugar is dissolved. Add pumpkin and stir until well combined. Pour entire flour mixture on top and fold in with rubber spatula, just until combined. Do not overmix.
4. Pour into prepared baking dish. Smooth the top evenly. In a small bowl, stir together granulated sugar and cinnamon; sprinkle evenly over top of batter. Bake 30 minutes, or until a thin knife inserted into the center comes out with a few moist crumbs on it. Place entire dish on a rack and cool to room temperature. Remove from pan using parchment handles. Cut into 24 squares and store airtight at room temperature.
Title: Sachertorte
Ingredients:
- 1/4 unsalted butter
- 1/2 sugar
- 2 all-purpose flour
- 2 eggs
- 1/2 buttermilk
- 2 vanilla
- 1/2 baking soda
- 1 heavy cream
- 1 1/2 bittersweet chocolate
- 2
- 1
- 16
Instructions:
1. Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil.
2. In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda.
3. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.
4. Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.
5. With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.
6. Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.
7. Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
8. Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.
9. Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
10. Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.
11. Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.
Title: Fluffy Fruit Salad
Ingredients:
- 8 sour cream
- 1 mandarin oranges
- 8 Cool Whip
- 1 maraschino cherries
- 1 French vanilla instant pudding
- 2 miniature marshmallows
- 1 pineapple chunks
- 1/2 black walnut
- 3 bananas
- 1/2 coconut
Instructions:
1. Drain the juice from the pineapple into a bowl, set the pineapple aside.
2. Add the pudding to the pineapple juice mix until smooth and creamy.
3. Stir in sour cream and cool whip; mix well.
4. Add pineapple, oranges, cherries and marshmallows and Coconut.
5. Mix well sprinkle black walnuts on top.
6. Refrigerate for at least 1 hour before serving.
7. Just before serving, fresh sliced bananas may be added.
Title: Vanilla Almond Panna Cotta
Ingredients:
- 1/3 milk
- 1 unflavored gelatin
- 2 heavy cream
- 1/2 evaporated milk
- 1/2 skim milk
- 1/2 Splenda granular
- 1 pure vanilla extract
Instructions:
1. Pour 1/3 cup of milk into a small measuring cup and stir in the gelatin powder. Set aside. LIGHTLY oil a paper napkin and with a very light touch, wipe the inside of a glass pie plate or 6 custard ramekins.
2. In a saucepan, stir together the heavy cream, 1/2 cup evaporated milk (or regular milk) and sugar, and set over medium heat. Bring to a full boil, watching carefully and stirring near constantly, as the cream will quickly rise to the top of the pan.
3. Pour the gelatin and milk mixture into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
4. Remove from heat, stir in the almond and vanilla extracts and pour into six individual ramekin dishes or pie plate.
5. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
6. NOTES:
7. ~My local Whole Foods sells this with berries mixed in the dish. I suggest putting a few in the bottom of the dish, pouring the mixture over it and letting it set in the fridge for almost an hour and a half. Then put a few more berries on top to "rest" into the panna cotta as opposed to simply on top.
8. ~A few reviews from the allrecipes site mentioned the gelatin mix separating during cooling in the fridge. The best way that I have found to avoid this is after you have stirred in the extracts and before pouring into the dishes, pour the mixture into a glass Pyrex bowl or a heat safe jug. Gently move the dish in a water bath while stirring the mixture with a spoon to cool it completely before pouring into the serving dishes. By cooling the mixture quicker, I believe it gives it less time to separate.
9. ~Experiment with the flavors! Try adding some expresso to the mix and sprinkling it with cinnamon, or adding in some orange/lemon zest to the dish. Enjoy!
Title: Poppy Seed Chiffon Cake
Ingredients:
- 2 flour
- 3 baking powder
- 1 1/2 sugar
- 1 salt
- 1/2 canola oil
- 1/2 poppy seed
- 1 water
- 2 vanilla
- 7 eggs
- 1/4 baking soda
- 1/2 cream of tartar
Instructions:
1. Soak poppy seeds in 1C boiling water, cool.
2. Beat egg whites w/cream of tartar until stiff.
3. sift together dry ingredients.
4. make a well in dry ingred.
5. add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
6. Fold mixture into egg whites, do NOT stir.
7. Pour into ungreased tube pan.
8. Bake at 350 Degrees for 1-1 1/4 Hour.
9. Frost w/whipping cream or cream cheese frosting.
Title: Madeleine Cookies
Ingredients:
- 2 eggs
- 2/3 granulated sugar
- 1 vanilla extract
- 1/2 lemon juice
- 1 salt
- 1 flour
- 1/2 butter
- powdered sugar
Instructions:
1. Preheat oven to 375F.
2. Beat together eggs and gradually add sugar.
3. Mix in vanilla. lemon juice, and salt.
4. Fold in flour and mix just until blended. Don't beat. Folding keeps them fluffy.
5. Pour in melted butter slowly while mixing.
6. Spoon batter into Madeleine pan until they are 3/4 the way filled.
7. Bake for 10-15 minutes or until lightly browned on top.
8. Put cookies on a cooling rack and sprinkle powdered sugar over the top.
9. Repeat.
Title: Snowy Coconut Cake With Pineapple Lime Cream Cheese Filling
Ingredients:
- 1 unsalted butter
- 3 cake flour
- 1 baking powder
- 1 salt
- 1 cream of coconut
- 1/4 vanilla extract
- 1 granulated sugar
- 1/2 eggs
- 1 1/4 cream cheese
- 2 unsalted butter
- 3 lime zest
- 12 confectioners' sugar
- 3/4 flaked coconut
- 1
- 2 1/2
- 1/2
- 5 1/2
Instructions:
1. Make cake: Preheat oven to 325°F and line the bottom of 2 buttered 9x2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Whisk together cream of coconut, milk, and extracts in a bowl.
4. Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well. On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
5. Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
6. Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth. Slowly beat in confectioners' sugar on low speed until smooth for frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
7. Place 1 cake layer on a serving platter and spread top evenly with filling. Refrigerate until firm, about 20 minutes. Top with second layer, then spread top and sides with frosting. Chill cake until frosting is slightly firm. Coat top and sides of cake evenly with coconut flakes. Makes 8 to 10 servings.