Prepare your favorite cake recipe or box mix.
Using ice cream cones, fill each with 2 tablespoons of prepared batter.
When cooking more than 2 cones at a time, arrange cones in a circle. Microwave on High (100%) until surface springs back when lightly touched. Always check for doneness at minimum suggested time.
If cones are not done at the same time, remove the baked cones and continue cooking the remaining cones.
Cool, then frost.
Great for school parties!!
read the coconut evenly onto
>COCONUT
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.
small bowl, mix together cream, vanilla, and coconut extract. With mixer
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
nd fluffy Add vanilla and mix well.
Sift together flour
b>box instructions.
Mix cake according to box instructions adding 1/2 tsp of coconut
Cook cake as directed on box using 9 x 13-inch pan.
While cake is in oven, mix creme of coconut and condensed milk.
As soon as cake comes out of oven, pierce full of holes with fork.
Spoon coconut creme mixture over and let sit until cooled.
Top with Cool Whip and coconut.
Cover and put in refrigerator.
Prepare cake mix as directed on box using milk instead of water in the mix.
Bake in a 10 x 13 cake pan as directed on box.
Using a utility fork, poke holes in the cake while warm.
Mix well together the cream of coconut and the sweetened condensed milk. Pour the mixture over the cake while warm, letting it soak into the cake.
When the cake is cool, put the Cool Whip on the top of the cake and the frozen coconut on top of the Cool Whip.
Store in the refrigerator until cold:
best overnight.
Bake cake according to box directions. Punch holes in cake while hot.
Mix Eagle Brand milk and cream of coconut and pour over hot cake.
Let cool completely.
Put Cool Whip on top of cake, then cover with coconut.
Store in refrigerator.
e heavy cream, sugar, and coconut cream in a heavy saucepan
Mix cake mix according to directions, adding 2
Combine sour cream, sugar, vanilla and 1 package of coconut in a bowl; mix well and chill.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooked layers to make 4 layers.
Spread sour cream mixture between layers and over top and sides of cake.
Sprinkle with remaining 1 package coconut.
Cook a regular size sheet cake from a box of yellow cake mix. You may leave cake in the pan.
Using a wooden spoon handle, make holes all over the cake.
Pour Eagle Brand milk and cream of coconut over the entire cake.
Spread Cool Whip on cake and sprinkle with coconut.
Place cherries on top of cake and keep refrigerated.
Delicious!
1) Mix cake mix, 1/3 cup of oil,
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!!
Make cake per directions on box. Mix cream of coconut mix, coconut and sour cream together.
Ice cake while warm.
Put toothpick holes in layers.
After you ice each layer and put cake together, refrigerate for several hours and then ice around cake. Store cake in refrigerator.
Makes 3 layers.
Make cake by box directions.
Bake as directed.
When has about 15 minutes left in oven, put sugar and pineapple in a saucepan; bring to a boil.
Boil until sugar is dissolved.
Poke holes in cake and pour mixture over entire cake.
Place in refrigerator. Cool completely.
Make pudding and pour over cake.
Use 1/2 coconut and Cool Whip.
Mix together.
Put over cake.
Then top with remainder of coconut.
Then take your hand and push coconut into Cool Whip so it doesn't fall off cake.
Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan.
While cake is still warm, pour can of condensed milk over cake.
(Pole holes in cake so milk will go into cake.) Let cool.
Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together.
Pour over cooled cake.
Add remaining coconut to top of frosting.
Refrigerate several hours or overnight before serving.