Cut bacon in 1-inch pieces and fry until crisp. Remove bacon; saute onion in 2 tablespoons of bacon fat until delicately browned. Add frozen corn; cover and cook until corn is thawed, stirring occasionally. Cook 5 minutes longer. Add parsley and seasonings; serve with bacon sprinkled over top.
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.
Mix pineapple and 1 package frozen coconut in batter.
Mix together cream of coconut and milk.
Bake cake as directed in 9 x 13-inch pan.
After cake is baked, poke holes in cake with the end of a wooden spoon, while still hot, and pour the mixture of cream of coconut and condensed milk over cake.
Cool in refrigerator. Spread Cool Whip over top and cover with 1 package frozen coconut.
Follow directions on cake mix.\tAdd 1 package frozen coconut to batter.
Bake as directed on cake mix.
Punch holes in cake.
Pour can of cream of coconut over hot cake.
Let cool.
Spread Cool Whip over cake.\tTop with package of frozen coconut.
Prepare mix as directed on back of box and add 1 teaspoon coconut flavoring and frozen coconut.
Bake at 350\u00b0 for 30 to 35 minutes.
Punch holes all over top of cake with a toothpick.
Heat the following ingredients together and pour over hot cake: milk, sugar, 1 teaspoon coconut flavoring and enough water to make 2 cups.
Let cake cool.
Ice with 9 ounces of Cool Whip and sprinkle with 9 ounces of fresh frozen coconut on top.
Bake cake as directed in 13 x 9-inch pan. While cake is still warm, punch holes all in cake. Mix sweetened condensed milk, cream of coconut and 1/4 frozen coconut and pour over cake. Put Saran Wrap over cake and freeze overnight. Next morning take out of freezer and put Cool Whip on cake and the rest of the frozen coconut. Keep in refrigerator.
Mix cake mix as directed.
Add frozen coconut and 1 teaspoon coconut flavoring.
Bake according to directions.
While cake is baking, mix evaporated milk, sugar, vanilla and 1 teaspoon coconut flavoring.
Stir until dissolved and add enough water to make two cups.
Punch holes every inch in cake with toothpick.
Spoon the two cups of liquid over cake while hot.
Cool completely.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Bake cake as instructed on box in sheet cake pan.
Bring sugar, milk and 1 package of frozen coconut to a boil.
While cake is still hot, pour mixture over cake and cover to hold moisture in.
Let cool.
Frost with Cool Whip.
Sprinkle with remaining package of frozen coconut.
Keep in refrigerator.
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.
Mix cake mix according to package directions.
Bake in a 9 x 13-inch pan or layers.
While cake is still warm, mix milk, sugar and frozen coconut.
Bring to boil.
Remove from heat.
Punch holes in top of cake with fork.
Pour mixture over cake.
After cake is cool, mix 1 large carton Cool Whip with 2/3 package frozen coconut, icing cake.
Use remaining 1/3 coconut to sprinkle over top of cake.
Refrigerate.
Bake cake as directed.
When cake is ready, poke holes in top of cake.
Pour cream of coconut and condensed milk on top.
Let set until cool.
While cooling, mix frozen coconut and Cool Whip together.
When cool, spread mixture on top of cake.
Keep refrigerated.
Mix cake mix by directions on the box.
Add 1 package of frozen coconut and bake in a 9 x 13-inch pan.
While the cake bakes, add the sugar to the milk and let it sit.
When the cake is done, prick it extra well with a big fork and pour the milk and sugar mixture over the hot cake.
Let it cool completely.
Mix 1/2 package coconut into Cool Whip and spread on cake.
Top with the rest of coconut.
Keep in the refrigerator.
Better the next day or the next!!!!
vernight.
Next day, add frozen coconut, crumbled up.
Then bake
Make yellow cake mix by directions on box into sheet cake. Punch holes in cake while hot.
Pour cream of coconut and Eagle Brand milk over cake while hot.
Cool and put Cool Whip and frozen coconut on top.
Bake cake according to package directions in a 9 x 13-inch pan.
While cake is still hot, punch holes in the cake, using a fork.
Pour milk and cream of coconut on top of cake.
Let cake cool, then spread Cool Whip and top with frozen coconut.
Keep refrigerated.
Prepare cake mix in a 9 x 13-inch pan by package directions, adding 1 teaspoon of flavoring and 1 package of frozen coconut. Mix together powdered sugar, milk and water.
Pour over cake immediately after taking from the oven.
Allow cake to cool. Spread with Cool Whip.
Sprinkle other package of coconut. Sprinkle with pecans.
Mix butter and Crisco together.
Add sugar.
Beat eggs one at a time to mixture.
Sift together flour, salt and baking powder 3 times and add to mixture.
Add frozen coconut and Angel Flake coconut.
Bake at 350\u00b0 for 1 hour or until done.
Bake cake by directions on package, using 2 round layers.
Mix Cool Whip and 1 1/2 package of frozen coconut, sour cream and 1 cup sugar.
Split the two layers of cake and spread icing between each layer, on sides and top.
Top with remaining coconut.
Bake cake as directed.
Leave cake in a 9 x 13-inch pan.
While cake is hot, put the can of coconut oil on cake.
I punch holes before putting on the coconut oil.
Let cool.
Spread with Cool Whip, then your frozen coconut.