Azure Moon Posted August 15, 2008 #26 Share Posted August 15, 2008 Thanks for posting what you got from Carnival. :) I'm as confused as you. :confused: Without amounts it would be impossible for me to make a cake that is edible. ;) I'm hoping we hear soon from someone who gets the recipe from RC. :) :o You're welcome. I'm just sorry I couldn't do better. LOL!, we're in the same boat with edible w/o measurements :D . I'm with you and hope to see Royal's recipe. It's sure to be more understandable<COOL!>. We want cake!, we want cake!, we want cake!, we want cake! The Orange Diet Cake recipe was a lot easier to read and understand than the Coconut one was. Link to comment Share on other sites More sharing options...
wnyguy2003 Posted August 21, 2008 Author #27 Share Posted August 21, 2008 I'm trying to get a hold of a fellow cruiser that was on the Mariner with us in January. She has many RC cruises scheduled and maybe I can convince her to get the receipe for us. :confused: Link to comment Share on other sites More sharing options...
iluvmykids Posted October 30, 2008 #28 Share Posted October 30, 2008 This is a recipe for Coconut Cake. There is no frosting recipe with this one...but maybe the cake is the same as the RC one? http://www.low-carb.com/coconutcake.html Link to comment Share on other sites More sharing options...
iluvmykids Posted October 30, 2008 #29 Share Posted October 30, 2008 Here's another recipe for Coconut Layer Cake... http://www.low-carb.com/atcolaca.html Link to comment Share on other sites More sharing options...
wnyguy2003 Posted October 30, 2008 Author #30 Share Posted October 30, 2008 One of my cruise buddies was just on one of the RC ships and she got the receipe, but she wants to make sure that it is correct. So will keep you posted. Link to comment Share on other sites More sharing options...
dmbfiredancer03 Posted May 14, 2009 #31 Share Posted May 14, 2009 Has this recipe ever been found? I lovvvvvvvvvvvve this stuff. Never liked coconut until the waiter "surprised" me with it one night (I had declined to have any desserts, so he brought me the sugar free coconut cake to try. haha!) Link to comment Share on other sites More sharing options...
richbum Posted May 18, 2009 #32 Share Posted May 18, 2009 I will probably be shot for posting this, but I have a picture...not the recipe! Enjoy!:D Link to comment Share on other sites More sharing options...
dmbfiredancer03 Posted May 21, 2009 #33 Share Posted May 21, 2009 I will probably be shot for posting this, but I have a picture...not the recipe! Enjoy!:D That is a greeeeat picture!!! I want some!!!!!!!!! Link to comment Share on other sites More sharing options...
Donnask8pro Posted February 26, 2012 #34 Share Posted February 26, 2012 Still waiting.. LOL Link to comment Share on other sites More sharing options...
harris.margaret9 Posted March 2, 2012 #35 Share Posted March 2, 2012 I will be waiting for that recipe too. Thanks!!! Link to comment Share on other sites More sharing options...
CookieMonster123 Posted March 17, 2012 #36 Share Posted March 17, 2012 How fun! Now I know what dessert to look for when we sail Liberty of the Seas in April. By the way, Royal Caribbean is putting out a new cookbook called Cupcakes & Scoops. I'm expecting a review copy in the mail, and if the coconut cake recipe is in there, I'll let you all know. Link to comment Share on other sites More sharing options...
mstelly Posted August 4, 2012 #37 Share Posted August 4, 2012 Just back from Splendour of the Seas.... I HAVE GOT THE RECIPE! I will scan it in Monday and post (the copy is VERY LIGHT, but I will try my best). I will need help converting to ENGLISH! The ingredients listing is very confusing as well as amounts, please help. It also states 10 servings, but I think it is meant 10 cakes, as it calls for 1 1/2 gallons of heavy cream. Some of the ingredients may not be readily accessible (if you find them let us know where to look maybe) In the mean time this is it: SUGAR FREE COCONUT VANILLA LAYER CAKE 10 Servings Ingredients: 10 packets nutra sweet Sugar-free sponge mix Vanilla 1 liter water 1 ½ gallons heavy cream 2 cans nutra sweet vanilla mousse mix 150 millileters nutrasweet sugar and coconut milk syrup As needed Roasted coconut Whipped Cream rosette as needed Sugar free Raspberry sauce Fresh raspberries Fresh mint leaf Mix the sponge mix with the water. Scrape down the sides of the bowl for better results. Mix until smooth and there are no lumps. Pour the mixture into the 10 greased cake pans, bake in a preheated 350F degree oven for 20 minutes. For the filling – whip the cream. Slowly add the nutra-sweet Vanilla mix until the mixture is soft and fluffy. Add the coconut syrup for flavoring. To assemble – cut the sponge cake into 3 layers and sprinkle each with coconut syrup. Spread the filling on the bottom layer, top with the middle layer, add more filling and top with the final layer, mask the cake off. Cover the cake (sides and top) with the roasted coconut. Refrigerate. Cut each cake into 12 portions per cake. Serve on a 9” plate. Arrange on plate as per photograph. ---I think some of the lines should have been separated, but I tried to type it just as the recipe was. ---Happy eating ... let me know! Link to comment Share on other sites More sharing options...
mstelly Posted August 5, 2012 #38 Share Posted August 5, 2012 I have attached the ORIGINAL RECIPE from RCCL, the clarity is not very good. I also found in another thread where the poster says that this one is just as good, although once again the ingredients may be hard to find. I have not tried either, if someone perfects this, please post back! Thanks. This is the alternate recipe: SUGARFREE COCONUT LAYER CAKE. Recipe for 1 Cake FOR THE SPONGE: INGREDIENTS QUANTITY Spa layer cake and muffin mix (vanilla) 1lb. 14oz Whole eggs 9oz Oil 9oz Water 9oz METHOD: 1. Mix Spa layer cake and Muffin mix, Oil, whole eggs and Water for 2 minutes on medium speed. 2. Add water and mix for 1 minute. Scrape bowl and paddle. Mix for 2 minutes on medium speed. 3. Put in cake molds and bake at 375degrees F for 25-30 minutes. FOR THE CREAM: Whipping cream 1 quart Equal sugar 2 to 3 oz (to taste) Malibu 1 fl oz Slightly roasted desicated coconut 1 lb 1. Whip cream, sugar, Malibu in a mixing bowl until firm 2. Cut the sponge into 3 equal layers. 3. Apply cream between each layer of sponge and also on the top and the sides of the cake. 4. Garnish with roasted coconut. Sugar_Free_Coconut_Cake1.pdf Link to comment Share on other sites More sharing options...
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