1) Mix cake mix, 1/3 cup of oil,
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
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.
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.
Strain pineapple slices in a bowl and use juice in the cake mix.
In a mixing bowl, put cake mix, eggs, oil and 1 cup pineapple juice.
Mix well for 3 minutes with hand blender.
Blend mix on low speed until blended together, then on high speed for 3 minutes.
Spray a 13 x 9-inch pan.
Place pineapple on bottom. Sprinkle 1 cup brown sugar over pineapple.
Pour coconut cake mix over pineapple and brown sugar.
Bake 30 to 40 minutes at 350\u00b0 or until done.
- 9 inch cake pans.
Mix together cake mix, coconut milk and egg whites
et aside.
Prepare the cake mix using the water, oil and
Prepare and bake cake mix according to package directions for
br>Prepare cake mix according to package directions, folding in coconut at the
ven to 325.
Place cake mix in a medium bowl, cut
Preheat oven to 350\u00b0F. Lightly grease a 7x11 inch baking dish.
Arrange plums in prepared dish. Add reserved syrup. Sift custard powder over top. Set aside.
Sift cake mix and cinnamon into a bowl. Prepare cake following package instructions. Fold in coconut. Spoon evenly over fruit. Bake for 25-30 mins.
Dust with powdered sugar. Serve hot with heavy cream or ice cream.
Preheat oven to 350\u00b0F. Grease and line a 9 inch cake pan with parchment paper. Arrange mango slices in prepared pan.
Combine cake mix, eggs, butter and milk. Beat for 4 mins, or until mixture is pale. Add coconut then transfer to prepared pan. Smooth surface and bake for 45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then transfer to a wire rack to cool completely.
rected on Cake Mix).
Mix together Cake Mix, Eggs and Oil (as per cake mix instructions
Begin by choosing a cake pan recommended on the cake mix box.
Preheat
Pour melted margarine in a 9 x 13 inch cake pan.
Sprinkle 1 cup coconut over margarine.
Prepare cake mix according to directions on box and pour over the coconut.
Bake at 350 degrees for 30- 35 minutes, until cake tests done.
Remove from oven, immediately pour cold milk over hot cake.
Let cool completely.
Spread cool cake with Cool Whip and top with additional coconut if desired.
Store in refrigerator.
inch round cake pans.
Blend the cake mix, pudding mix, water, eggs
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.
-inch round cake pans.
Put the cake mix and the instant
st three 9 inch round cake pans with vegetable oil
Spread oil
in\t13
x
9-inch
pan.
Mix cake mix, oil, water and eggs
with
fork in pan.
Bake at 350\u00b0.
While still warm, mix 1
cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves.
Take fork, punch holes in cake and pour mixture over cake.
Spread Cool Whip on cake and sprinkle coconut on top.
Refrigerate.