>COCONUT
ogether 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.
Prepare the filling:.
Place the heavy cream, sugar, and coconut cream in
Spread the coconut evenly onto a
nd floured 9-inch round cake pans.
Bake at 375
>cake is baking you can make the filling and the frosting.
Coconut
nd set aside.
Prepare coconut cake:
In large bowl, with
at and stir in the coconut. Chill overnight.
For the
Combine first 4 ingredients in a heavy saucepan; stir with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until thickened and smooth.
Stir in flavoring.
Chill thoroughly.
Stir in coconut.
MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to
MAKE COCONUT CREAM FILLING:
Mix milk, yolks, and
CAKE: Combine cake mix, pudding mix, eggs, oil
Cake: Preheat oven to 350\u00b0.<
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
add frozen coconut, crumbled up.
Then bake a yellow cake (brand
Prepare cake mix with eggs, water and
Heat oven to 350\u00b0.
Grease and flour 2 round pans, 9 x 1 1/2 inches.
Beat flour, granulated sugar, baking powder, salt, shortening, milk and vanilla in large bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes.
Stir in coconut.
Pour into pans.
1) Mix cake mix, 1/3 cup of
Bake cake in a 13x9 pan according to box instructions.
let cake cool slightly.
take a wooden mixing spoon and put holes in the cake.
shake the can of cream of coconut milk well (for 5 minutes).
slowly pour coconut milk on the cake filling the holes.
when cake is cool to the touch, frost with cool whip.
sprinkle with flaked coconut.
refridgerate.