>COCONUT
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.
>coconut evenly onto a baking sheet and toast until lightly golden brown
e heavy cream, sugar, and coconut cream in a heavy saucepan
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
1) Mix cake mix, 1/3 cup of
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
rease two 9-inch round cake pans, then line with parchment
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Strain pineapple slices in a bowl and use juice in the cake mix.
In a mixing bowl, put cake mix, eggs, oil and 1 cup pineapple juice.
Mix well for 3 minutes with hand blender.
Blend mix on low speed until blended together, then on high speed for 3 minutes.
Spray a 13 x 9-inch pan.
Place pineapple on bottom. Sprinkle 1 cup brown sugar over pineapple.
Pour coconut cake mix over pineapple and brown sugar.
Bake 30 to 40 minutes at 350\u00b0 or until done.
ut the 2 tablespoons of coconut.
5. Mix well, and
nd set aside.
Prepare coconut cake:
In large bowl, with
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.
at and stir in the coconut. Chill overnight.
For
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.
Cream butter and sugar.
Mix dry ingredients and add alternately with water.
Add vanilla and egg whites and blend in well.
Bake in 3 round greased and floured cake pans at 350\u00b0 until golden brown.
Cool and frost with coconut cake frosting.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
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.
nch round baking pans. Reserve coconut juice and add enough milk