SHAKE out coconut water into medium bowl until all is obtained (you
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.
e heavy cream, sugar, and coconut cream in a heavy saucepan
In a medium-size bowl, put 1/2 cup of coconut, then add 4 tablespoons sugar and 3/4 cup of warm milk. Stir well until mixed. Poke cake all over with fork and then pour the milk mixture all over cake, then allow to cool and frost with frosting made from Cool Whip, sour cream, 1/4 cup of confectioners sugar and 1/2 cup of coconut. Then top with remaining coconut. Chill until time to serve. Cake needs at least 3 hours to saturate, but overnight in fridge is best.
nd set aside.
Prepare coconut cake:
In large bowl, with
nch round baking pans. Reserve coconut juice and add enough milk
d stir in the coconut. Chill overnight.
For
Prepare cake mix according to directions on box for 3-layer cake.
Bake and cool completely.
Mix sugar and water in saucepan. Bring to a boil and let simmer 10 minutes; add pina colada drink mix and let cool. Stack cake with pina colada mixture, then cool whip and coconut until all layers are stacked. When all are stacked, frost outside of cake with cool whip, sprinkle with coconut.
Decorate with cherries. Refrigerate before serving. You will also want to refrigerate all leftovers.
nd flour two 9-inch cake pans or one 9x13-inch
Bake cake mix in a 9 x 13-inch pan.
Boil milk, sugar and 1/2 cup of coconut for 1 minute.
Punch holes all over cake and pour mixture over cake.
Cool.
Mix 1/2 cup coconut and Cool Whip; spread over top.
Sprinkle coconut over all.
Prepare cake according to package directions.
Bake in a 9 x 12-inch pan.
While cake is still hot, punch holes in cake all over with fork.
Mix condensed milk and creme of coconut in small bowl; pour over cake.
Cool completely.
Spread top of cake with Cool Whip.
Sprinkle coconut over Cool Whip.
Keep refrigerated. Even better after refrigerated overnight.
Prepare cake mix according to package; then cool cake.
Mix together next 3 ingredients.
Punch holes in cake all over.
Then pour Eagle Brand mixture in holes of cake.
Refrigerate 25 minutes, then top with Cool Whip and coconut.
Refrigerate leftover cake.
lour two 9-inch round cake pans or one 9x13-inch
Mix cake according to package directions.
Bake cake and cool. Mix 1/2 cup sugar, coconut milk (all) and 1/2 cup coconut.
Put on top of first layer of cake.
Mix vanilla, whipping cream, and 1/2 cup sugar.
Cover whole cake, then sprinkle with coconut. Serve immediately or refrigerate.
Make cake following directions on package.
Pour into oblong baking dish, 14 x 9-inches.
Bake according to directions.
When cake is done, but still hot, prick the cake all over with a fork. Pour condensed milk slowly to fill holes made with fork.
After the milk has soaked into the cake, spread Cool Whip over top.
Sprinkle with frozen coconut and refrigerate.
Combine sugar, coconut milk, vinegar and butter in a saucepan. Cook to a clear syrup; it will be very thin.
Add half of the coconut.
Pour mixture onto hot cake.
Sprinkle the rest of the coconut onto the glazed cake.
Make cake as directed.
Cool and fork the cake all over.
Mix sugar and milk in a pot and let it boil.
Pour cooked mixture over cake.
Take 4x sugar, after sifted, and mix with Cool Whip. Spread on cake.
Add coconut.
Bake cake mix as directed on box. Open cream of coconut and stir well. When cake is done and while it is still hot, poke holes in the cake and spoon cream of coconut into holes. Let cake cool. When completely cool, top with Cool Whip and sprinkle generously with coconut.
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.