to the bottom of both cake pans: SCORE parchment paper
>COCONUT
et the fine, unsweetened dessicated coconut in the USA. If not
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.
lended.
Mix in carrots, coconut, walnuts and pineapple with juice
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
lended.
Mix in carrots, coconut, walnuts and pineapple with juice
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.
s billed as the richest carrot cake recipe ever.
Lightly grease and
1) Mix cake mix, 1/3 cup of
he garlic).
Add chopped carrot and tomato (and ginger, optional
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
atter is well mixed. Fold coconut, carrots, fruit cocktail, and 1
ut the 2 tablespoons of coconut.
5. Mix well, and
Grease 13 x 9 x 2-inch baking pan.
Sift flour, baking soda, cinnamon and salt.
Mix together sugar and oil.
Add eggs, one at a time, beating well after each addition.
Add flour mixture, alternating with carrots, about 1/3 at a time.
Stir in coconut. Pour into cake pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool 10 minutes.
Frost with cream cheese frosting.
Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture and beat until smooth. Stir in pineapple, carrots and coconut. Pour into greased 13 x 9-inch pan. Bake at 350\u00b0 for 50 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pan and cool on rack.
nd set aside.
Prepare coconut cake:
In large bowl, with
Mix flour, soda, cinnamon and salt.
Beat oil, sugar and eggs until well blended.
Add flour mixture and beat until smooth. Stir in pineapple, carrots and coconut.
Pour into greased 13 x 9-inch pan.
Bake at 350\u00b0 for 50 minutes or until done.