ust an 8-inch round cake pan and set aside.
Prepare cake mix with eggs, water and
Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake.
Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.
Make cake mix as directed on cake box.
While cake is still warm, poke holes into top of cake.
(Suggestion:
Use a wooden spoon handle.)
Pour coconut cream into each hole slowly.
Add Eagle Brand milk to each hole also.
Let cake cool.
Then add Cool Whip over top of cake.
Sprinkle some coconut and pecans over top of cake.
Chill unopened can of coconut cream overnight.
Preheat the
0 mins.
Mix the coconut cream and lemon juice until smooth
pread 2 cups of flaked coconut onto a baking sheet, and
10-15 minutes.
Combine coconut cream, frozen bananas, remaining 1/2
owl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat
MAKE COCONUT CREAM FILLING:
Mix milk, yolks,
Combine cake mix, 2/3 cup coconut, water and egg whites.
To make the cake: sift together the flour, baking
minutes.
Add sour cream, 1/3 water and next
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
Pour into a greased 9X13 pan.
Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
Cool completely.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Spread over the cake.
Spread with whipped topping.
Sprinkle with coconut.
ized pot, add the coconut milk (and or cream).
Heat, and
Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.
Bake cake as directed on package except use whole eggs plus 1/2 can Angel Flake coconut.
When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake.
When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.
he touch Turn the cooked cake out onto the sugar dusted
owl and stir in the coconut oil, vanilla extract, ground ginger
he white pith.
Place coconut cream and milk, sugar and zest