>COCONUT
5 degrees for 15 minutes. Remove from the oven. The coconut should
For Cake: Make cake according to package directions and add the coconut extract. Bake
FOR THE CAKE: Preheat oven to 350 degrees
For the filling:
Heat the
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
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.
FOR THE CAKE: Place eggs in blender container and whip for a few
eavy cream, sugar, and coconut cream in a heavy saucepan
>For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut
ottom with parchment paper.
For the coconut topping, combine flour and
baking powder, orange zest and coconut. Stir in a figure of
1) Mix cake mix, 1/3 cup of
1. For the cake: Preheat oven to 350\u00b0.
egrees on high fan).
FOR THE CAKE:
Grease & flour four
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.
Mix and put in refrigerator overnight.
Use your favorite recipe for cake layers.
Keep in refrigerator for 7 days before eating.
Directions for the cake Add oats and butter to
For the Cake: Preheat oven