SHAKE out coconut water into medium bowl until all is obtained (you
x together cream, vanilla, and coconut extract. With mixer on low
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
e heavy cream, sugar, and coconut cream in a heavy saucepan
nd set aside.
Prepare coconut cake:
In large bowl, with
Bake cake mix according to directions. When done, place on rack and cool 4 to 5 minutes. Prick well all over cake with big fork. Stir the can of Coco Lopez cream of coconut and immediately pour over the cake. Use it all. Can make cake ahead and freeze if desired.
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Grease a 9x13 cake pan with the oil.<
nch round baking pans. Reserve coconut juice and add enough milk
d stir in the coconut. Chill overnight.
For
When cake is done, leave in pan; let cool for a while, then take a large fork and punch holes all in the cake.
While cake is still warm, pour liquid over top of cake.
Let cake finish cooling, then spread 1 large carton of Cool Whip over cake, then sprinkle fresh coconut over cake.
Keep in refrigerator.
nd flour two 9-inch cake pans or one 9x13-inch
Mix cake mix per directions on box. Add in 1 package of frozen coconut. Cook in 13 x 9 x 2 pan according to the time on the box. While cooking, mix the sugar into the evaporated milk. After the cake is removed from the oven and slightly cooled, stick it with a fork all over to create drain holes. Spoon the milk/sugar mixture all over the cake. Mix the second package of coconut into the Cool Whip and spread over the top of the cake. THIS IS IMPORTANT.
Refrigerate for 2 to 3 days before eating.
Cook a regular size sheet cake from a box of yellow cake mix. You may leave cake in the pan.
Using a wooden spoon handle, make holes all over the cake.
Pour Eagle Brand milk and cream of coconut over the entire cake.
Spread Cool Whip on cake and sprinkle with coconut.
Place cherries on top of cake and keep refrigerated.
Delicious!
Punch holes in the end of the coconut and drain the milk (liquid).
Prepare cake mix as directed on box, but use the liquid from coconut instead of the water.
If needed, add some water to have the right amount of liquid.
Remove the brown skin from the coconut and pitch.
Grind or grate the white coconut meat.
Toast all of coconut lightly.
Mix desired amount into the cake batter and reserve some for the icing.
Bake as instructed on the cake box.
Bake cake as directed on box.
As soon as cake is out of the oven, poke holes all over the cake with handle of a small wooden spoon.
Immediately pour cream of coconut over the cake evenly, then pour Eagle Brand milk over the cake evenly.
Refrigerate until cold.
Spread Cool Whip evenly and sprinkle with fresh coconut.
Keep in refrigerator.
Makes a 9 x 13-inch cake.
lour two 9-inch round cake pans or one 9x13-inch
Bake cake mix as directed on box. Open cream of coconut and stir well. When cake is done and while it is still hot, poke holes in the cake and spoon cream of coconut into holes. Let cake cool. When completely cool, top with Cool Whip and sprinkle generously with coconut.
Bake cake according to directions on box, using an oblong pan. Let cool.
Using a drinking straw, make holes all over the cake.
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.