Cooking the Dutch Oven Champion Recipe

Coconut Cake Recipe:
2 C Flour
2 C Sugar
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
3 eggs
1 C Coconut Milk
¼ C Veg oil
¼ tsp Coconut flavoring
1 C boiling water

Mix all ingredients except for the water together in a bowl until well blended. Then add the boiling water and mix thoroughly. Pour into a well greased 10 inch dutch oven. Using 10 coals on the bottom and 11 on top bake until you can put a probe in and remove it cleanly. (aprox. 45-60min) Let it cool in the oven for 10-15 minutes then run a knife around the outside edge of the cake and then turn it out onto a cooling rack to finish cooling.
Raspberry Cake Recipe:

2 C Flour
2 C Sugar
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
3 eggs
1 C Milk
¼ C Veg oil
½ tsp red food coloring
4-5 tsp Raspberry extract
1 C boiling water

Mix all ingredients except for the water together in a bowl until well blended. Then add the boiling water and mix thoroughly. Pour into a well greased 10 inch dutch oven. Using 10 coals on the bottom and 11 on top bake until you can put a probe in and remove it cleanly(aprox. 45-60min). Let it cool in the oven for 10-15 minutes then run a knife around the outside edge of the cake and then turn it out onto a cooling rack to finish cooling.
Frosting Recipe:

2 Blocks of Cream Cheese
1 C sugar
1 Qt Heavy Cream

Cream together the cream cheese and the sugar. Then add the cream and beat together until the whipped cream will stand in stiff peaks. Refrigerate until needed. To assemble the cake, first slice both cakes equally in half so that there will be four layers. Alternate between the colors. Top each layer with the whipped cream frosting. After all layers have been stacked, complete by using the rest of the frosting to cover the cake.