d the strained coconut water for the COCONUT CREAM (with additional water if
Spray two 10-inch round cake pans with baking spray; set aside
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.
Make cake according to box directions in a 9 x 13 inch pan. While cake is cooking, put milk and sugar in a double boiler on low heat and cook until mixture is sticky.
Punch holes in cake and pour sugar mixture over cake.
Cool.
(I put in the freezer to cook for a few minutes.)
Sprinkle some coconut on top of cake. Top with Cool Whip and add more coconut on top.
Refrigerate.
Bake yellow cake mix with pudding in oblong pan according to directions.
While warm, pierce with a fork.
Mix Eagle Brand milk and pina colada mix.
Pour over warm cake.
Frost with Cool Whip and top with coconut. Refrigerate.
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
Mix cake mix with pudding according to the directions on the box with one exception, put yolks only into the cake mixture. Save the three egg whites for the 7 Minute Icing.
nch round cake pans and line the bottoms with waxed paper
ch round cake pans with nonstick cooking spray and dust with flour.
proximately 1/3c. Split the coconut and shred the meat -
eep 9-inch round cake pan; line bottom with parchment paper.
baking powder, orange zest and coconut. Stir in a figure of
hick syrup.
Add the coconut, stir well, and cook another
eep 8-inch round cake pan. Line bottom with parchment paper.
7 x 11 inch cake pan with parchment paper. Cream 1
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.
ree 9-inch cake pans, then line each with a parchment
b>cake pans.
In an electric mixer, beat the butter with
inch) round cake pans with cooking spray, dust with 1 tablespoon flour
rom the oven. The coconut should have cracked in several