Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
Mix dry cake mix and frosting mix first.
Add remaining ingredients.
Mix well.
Bake at 350\u00b0 for 1 hour in a greased and floured Bundt pan.
Let set 10 minutes before removing from the pan.
No frosting is necessary.
Freezes well.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Mix and bake cake mix as directed.
When done while warm, prick with a fork.
Pour over cake while hot coconut oil.
When cool, spread Cool Whip on top.
Sprinkle coconut on top.
Mix and bake cake as directed on box using a 13 x 9 x 2-inch pan.
When done, punch holes with toothpick at random, about 1/2 inch apart.
Pour cream of coconut and Eagle Brand milk over top of cake.
When cooked, put in refrigerator.
Before serving, cover with Cool Whip and sprinkle with Angel Flake coconut.
Keeps very well in fridge.
Mix together sour cream, coconut and sugar.
Refrigerate. Make up cake mix as directed on box.
Makes 2 (9-inch) layers. Cool and split layers, making 4 layers in all.
>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.
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
With mixer, mix cake mix, water, eggs and oil.
Stir in coconut cream frosting with spoon.
Bake in greased tube pan at 325 - 350 approximately 1 hour.
Cool in pan 10 -15 minutes.
Remove from pan.
Mix eggs, oil and water. Add cake mix. Mix well, then stir in the can of frosting. Grease and flour a Bundt pan and sprinkle 2 tablespoons powdered sugar in the pan. Chop 1/2 cup pecans and sprinkle in the pan. Pour batter over that and bake at 350\u00b0 for 50 to 55 minutes.
he soft eye of the coconut.
Drain out milk. Strain
Grease pan (I spray with Pam) and sprinkle with powdered sugar.
Sprinkle chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water.
Mix for 2 minutes or until smooth.
Add icing to batter; mix well and pour into pan on top of pecans. Bake at 350\u00b0 for 55 minutes or until brown.
(I use the toothpick test.)
Tube pan, Bundt pan or sheet cake pan may be used.
This cake is so good and so easy.
Enjoy.
Add eggs, milk and oil (or applesauce) to cake mix.
Mix with fork. Add frosting, 1/3 at a time, with electric mixer on low speed.
Grease and flour tube pan. Spread the chopped nuts on bottom of pan; pour batter over nuts.
Bake at 350\u00b0 for 55 to 60 minutes. Remove from pan.
Gets better each day!
irections and let cool. Turn cake out of pan(s) and
Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to).
Add coconut flavoring and frozen coconut.
Bake at 350\u00b0 for 30 minutes.
Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups.
Ice cooled cake with Cool Whip.
Sprinkle with frozen coconut and store in refrigerator.
Real good and moist.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Bake cake as directed in two 9-inch pans.
Put coconut in bowl and let thaw.
Mix sugar, water and coconut; bring to a boil. Set aside to partly cool. Prepare frosting mix as directed on package. Stack cake by putting
1 layer on plate.
Punch holes in cake with fork.
Spoon coconut mixture on cake and let soak in. Cover with frosting mix.
Repeat with second layer, covering cake with frosting mix.
Sprinkle with thawed coconut on sides and top of cake.
Top with red cherry.