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.
BRAND \"KILLER\" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY
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
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.
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.
Cook sugar and water 10 minutes. Add the flavoring.
Pour mixture over baked cake while it is still warm.
Let set until cool and turn out on cake plate. Frost with 7-Minute Frosting and sprinkle with coconut.
Follow directions on the back of the box to bake cake.
After baking the cake, pierce the top of it with a knife.
Pour the Eagle Brand milk on top; let it soak in.
Put Cool Whip on top of that, then add the frozen coconut.
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.
Cook until mixture thickens, then add coconut. Cool and spread between layers.
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.
nch round baking pans. Reserve coconut juice and add enough milk
nd flour two 9-inch cake pans or one 9x13-inch
lour two 9-inch round cake pans or one 9x13-inch
Combine sugar, sour cream and coconut and store overnight. The next day, bake cake according to package directions.
Cool. Split each layer in half to make total of 4 layers.
Frost with sour cream mixture and store in refrigerator for at least 4 days before serving.
Tastes just like Grandma's homemade coconut cake.
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.
1) Mix cake mix, 1/3 cup of