>COCONUT
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
Spread the coconut evenly onto a
5 to 60 minutes.
Cake is done when toothpick inserted
Prepare cake mix according to package direction
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
e heavy cream, sugar, and coconut cream in a heavy saucepan
Prepare cake mix as directed on package, baking in a 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Begin by choosing a cake pan recommended on the cake mix box.
lour a 9\" or 10\" cake pan.
Beat the eggs
rease and flour 2 round cake pans or 1 - 9x13 rectangle
he prepared pan.
Bake cake in preheated oven until the
Make the butter cake mix as on the box.
After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake.
Then pour the condensed milk and cream of coconut over the hot cake.
Be sure to mix the milk and cream of coconut together first before pouring over the hot cake.
When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip.
Put in refrigerator. Ready to eat.
beat cake mix, 1 1/3 cup of the coconut milk (set
Bake cake according to directions on package. Make cake in layer pans. Split layers and let cool. Mix together the sugar, sour cream and 1 package coconut. Put 1 cup of this mixture aside. Then pour the rest between layers, stacking the layers. Mix the 1 cup of mixture with 1 small bowl of Cool Whip. Put on top and sides of cake. Sprinkle with the 2 packages of frozen coconut. Let set in refrigerator for 2 days before cutting. Store in refrigerator.
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.
Prepare cake according to package.
Bake in 13 x 9-inch cake pan.
Cool 15 minutes, then poke holes through cake with fork. Combine milk, sugar and coconut flavoring.
Heat to dissolve sugar mixture and then spoon on warm cake, allowing liquid to soak through holes.
Cool completely and then spread 8 ounce carton of Cool Whip over cake.
Sprinkle coconut over top.
Chill.