Preheat oven to 350\u00b0 & grease and flour lightly the baking pan.
Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
Bake in 13x9-inch pan for 32-35 minutes at 350\u00b0 or until toothpick inserted in middle of cake comes out clean.
Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
Cool, then pour over cake.
Mix all ingredients except coconut and beat 4 minutes.
Fold in coconut.
Bake in tube cake pan or Bundt pan at 350\u00b0 for 45 to 55 minutes.
wo 9-inch-diameter cake pans with 2-inch-
re using a cake mix other than a butter recipe cake, follow the
When cake is done, punch holes all over the top.
Pour cream of coconut over the entire cake and let cake cool completely.
Beat together the cream cheese and whipped topping.
Spread over cake and sprinkle with coconut.
Refrigerate until ready to serve.
Cook cake as directed on box in 13 x 9-inch cake pan.
Remove from oven and using a large straw, punch holes all over cake while it is still hot.
Pour cream of coconut and Eagle Brand milk over top of cake letting it seep through holes; let cool.
Top with Cool Whip and coconut.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Bake cake mix by box directions in a 13 x 9 x 2-inch pan. Pour Eagle Brand milk over cake as soon as it is removed from oven. Cool completely.
Pour cream of coconut over cake.
Add coconut to Cool Whip and spread on cake.
Refrigerate overnight.
Bake cake according to directions in sheet cake pan.
While cake is still hot, prick all the way through with a fork.
Mix sugar and milk and let come to a boil.
Pour over hot cake.
Let cake cool.
Mix together Cool Whip and coconut and spread on top of cake.
Refrigerate.
Mix all ingredients except coconut for 3 to 4 minutes.
Fold in coconut and pour in a greased tube pan.
Bake at 325\u00b0 for 1 hour or until done.
Bake cake mix as directed; cool.
Slice horizontally to make 4 layers.
In large mixing bowl, combine coconut, sour cream, sugars, pineapple and vanilla.
Reserve 1 1/2 cups of this mixture.
Fill cake layers with remainder.
Add Cool Whip to reserved mixture and frost cake.
Refrigerate at least 24 hours. Keeps refrigerated for several days.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
Preheat over to 350\u00b0. Grease and flour bundt pan well. Cream together 2 c. sugar, 1 c. oil and 4 whole eggs. Mix in flour, buttermilk, coconut flavoring and small bag of coconut; mix well. Pour in bundt pan and bake for 1 hour and 15 minutes. When cake is done and is cooling make glaze filling.
Follow directions for 8 or 9-inch cake; bake and cool.
Slice to make 4 layers.
Thaw coconut; mix all ingredients together (well) with fork.
Refrigerate for 3 days before cut.
Bake cake according to directions in three layers.
Cool completely.
With a long bread knife, slice each layer in half. Set aside on wax paper with cut side up.
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
Combine cake mix, 1 cup coconut, water and egg whites.
Combine cake mix, 2/3 cup coconut, water and egg whites.
Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.
Bake cake as directed on package except use whole eggs plus 1/2 can Angel Flake coconut.
When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake.
When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.