Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
In large bowl, combine apricots, coconut, walnuts and condensed milk; mix well.
Shape mixture into 1-inch balls.
Roll ball in powdered sugar.
Store in refrigerator.
Yields 8 to 10 dozen candies.
ale and creamy. Pour in condensed milk, beating well. Fold in flour
Grease and line an 8 inch square cake pan with parchment paper.
Combine powdered sugar and coconut. Mix in condensed milk and egg white. Dust a work surface lightly with powdered sugar and knead coconut mixture to form a soft dough. Tint 1/2 with pink food coloring and knead in cranberries. Press into prepared pan. Top with white mixture and press down firmly. Cover and chill for 3 hours, or until firm.
f heavy bottomed saucepan. Add condensed milk and water and stir to
In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
Shape into 1-inch balls.
Place in refrigerator until firm.
In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
Place on waxed paper; let stand until set.
Store in refrigerator.
Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
Mix white cake and bake in 9\" x 13\" pan according to directions.
When done, punch holes all over cake with wooden dowel.
Pour condensed milk and coconut cream over cake while still warm.
Allow to cool a little and spread with Cool Whip topping.
Sprinkle with coconut and pecans.
Ready to serve.
Refrigerate uneaten portion.
clean bowl: mix coconut cream with condensed milk and stir until smooth
Preheat oven to 350\u00b0F.
Spray a 13 x 9 pan with cooking spray,.
Combine graham cracker crumbs, toffee bits, pecans and melted butter.
Press into 13 x 9 pan.
Sprinkle semi sweet morsels evenly over crust.
Sprinkle with coconut.
Pour condensed milk over coconut layer.
Bake for 20 minutes or until golden brown.
Cool completely.
Cut into bars.
Preheat oven to 350\u00b0.
Combine and beat together for 2 minutes the cake mix, eggs, oil, water and coconut flavoring.
Bake for 30 minutes in a 13 x 9-inch greased pan.
Mix together until smooth the coconut syrup and condensed milk.
Poke holes in warm cake with fork.
Pour syrup-milk mixture over cake.
Set in fridge overnight.
Beat whipping cream.
Frost top of cake with whipping cream; sprinkle with coconut.
Serve chilled.
Enjoy!
In a large bowl, combine crushed cookies, nuts and coconut. Add sweetened condensed milk and rum; mix well.
Chill 4 hours. Dip palms of hands in powdered sugar and shape batter into 1-inch balls.
Roll in powdered sugar; cover and store in fridge.
If desired, reroll in powdered sugar before serving.
May be made ahead and stored in fridge for several weeks.
Bake as directed yellow cake mix, Dream Whip and coconut extract.
While cake bakes mix cream of coconut and sweetened condensed milk.
When cake is done make holes with wooden spoon in cake and pour mixture
over cake.
Cool completely and cover with Cool Whip and top with coconut.
Using an oiled 9 x 13-inch baking pan, mix and bake cake according to package directions.
Remove baked cake from oven; using a fork, poke holes over top of cake.
Mix can of cream of coconut and sweetened condensed milk in a medium bowl and stir with whisk until smooth.
Pour the coconut mixture over the entire cake.
Place in refrigerator overnight.
Spoon whipped topping over the cake and then sprinkle with coconut just prior to serving.
Yield: 12 to 16 servings.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Mix apricots and coconut.
Add condensed milk, combine thoroughly.
Shape into 1 1/4 inch balls and roll in powdered sugar.
Let stand until firm.
Bake the cake as directed.
Mix the cream of coconut and sweetened condensed milk together.
As soon as cake is done, punch a lot of holes in cake.
Slowly pour the cream of coconut mixture into holes and all over cake.
Pour pineapple, juice and all, over cake.
Refrigerate until cold.
Mix whipped topping and shredded coconut together and spread over the cake.
Keep refrigerated.
It must be cold to taste good.
Make this the day before you want to eat it.
Bake sheet cake according to directions on package.
Combine cream of coconut and sweetened condensed milk.
Punch holes in cake with fork.
Pour mixture over hot cake.
Spread whipped topping over cooled cake and sprinkle with coconut.
Store in refrigerator.
Flavor improves after chilling for 24 hours.
Bake cake in a 13 x 9 x 2-inch pan.
Punch holes in cake with fork.
While cake is still warm, pour mixture of cream of coconut and sweetened condensed milk over cake.
Spread Cool Whip over cake and top with coconut.
Chill.
Prepare and bake Kroger white cake mix according to package directions, using a 13 x 9 x 2-inch pan.
While cake is baking, blend together cream of coconut and sweetened condensed milk. While cake is still hot, poke holes throughout cake with fork. Pour liquid mixture over cake.
Cool completely.
Top with whipped topping and sprinkle with coconut.