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.
>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.
Combine first five ingredients; beat well.
Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well.
Add carrots, walnuts, pineapple and coconut; stir well.
nto the top of the cake, then place under the broiler
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
1 1/2 inch cake plans line bottoms with parchment
owl (metal would be the best) and a wire whisk (or
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Cook until mixture thickens, then add coconut. Cool and spread between layers.
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and
ith remaining batter.
Bake cake in preheated oven until top
1) Mix cake mix, 1/3 cup of
In a heavy saucepan, melt butter; add Milky Way bars.
Stir until melted.
Make cake according to package directions.
Stir in Milky Way mixture and nuts.
Pour into a Bundt pan that has been sprayed with Baker's Joy.
Bake according to package directions. Remove from pan when cool.
Sprinkle with confectioners sugar. Best pound cake ever!
Grease two 8-inch round cake pans; dust pans with flour
Bake cake according to directions, in 2 round cake pans. Once cooled, split cake layers to make 4 layers. Mix remaining ingredients and refrigerate overnight. Spread filling between layers, saving 1 cup of filling. Mix with Cool Whip and spread on top and sides of cake.