rosting: in a bowl, beat cream cheese and butter at medium speed
he oven to 350\u00b0F Cream the butter until light and
nd sour cream; beat to combine. Beat flour and coconut into mixture
Using an electric mixer, beat cream cheese in a large bowl until
n 1 1/3 cups coconut and pecans.
Pour batter
Cream the cheese.
Add coconut then mix.
What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
drop coconut/cream cheese mixture over the chips in the cake mixture.
then I dropped the nuts on top of that.
I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed.
Stir in coconut and pecans.
Pour batter into 3 greased and floured 9-inch pans.
Bake at 350\u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely and spread Coconut Cream Cheese Frosting. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
minutes.
Add sour cream, 1/3 water and next
50'F.
Toast the coconut in an oven proof dish
Bake pie shell.
Toast pecans and coconut separately. Combine cream cheese and milk thoroughly.
Fold in Cool Whip. Pour half of cream mixture into pastry.
Sprinkle with 1/2 of coconut.
Layer remainder of cream mixture.
Sprinkle with pecans. Drizzle with warmed caramel.
Sprinkle with remainder of coconut. Refrigerate overnight.
Melt 2 tablespoons butter in skillet.
Add coconut, stirring constantly, over low heat, until golden brown.
Spread coconut on paper towel to cool.
Cream 2 tablespoons butter with cream cheese.
Add milk; beat in sugar gradually.
Blend in vanilla. Stir in 1 3/4 cups coconut.
Spread and sprinkle with rest of coconut.
ube pan. Cream
the\tbutter, shortening and cream cheese together in large
owl.
Mix Greek yogurt, coconut oil, oat milk, and 2
Cream
butter,\tshortening and cream cheese.
Gradually add sugar,
beating
well at medium speed.
Add eggs, one at a time, beating
after
each addition.
Combine flour and soda. Add salt. Add
to creamed mixture, stirring just until blended.
Stir
in coconut and remaining ingredients.\tPour batter into greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Cool in pan 10 to 15 minutes.
Remove from pan and let cool completely on a wire rack.
Cream butter, shortening and cream cheese; gradually add sugar, beating well at medium speed with mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, soda and salt; add to creamed mixture, stirring just until blended.
Stir in coconut and remaining ingredients.
Pour into greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Melt 2 tablespoons butter in skillet.
Add coconut; stir constantly over low heat until golden brown.
Spread coconut on paper towel to cool.
Cream 2 tablespoons butter with cream cheese; add milk and sugar alternately, beating well.
Add vanilla; stir in 1 3/4 cups of coconut.
Spread on bottom and top layer and the sides.
Sprinkle top with brown coconut.
Mix butter or margarine, shortening and sugar for 3 to 4 minutes.
Add cream cheese and eggs.
Add flour, soda, salt and vanilla.
Mix until blended.
Stir in coconut.
Pour into a greased 10 inch tube pan and bake at 325\u00b0 for 1 1/2 hours.
Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8\" across in a circular shape).
Sprinkle onions and nuts over cheese.
Spread raspberry jam over all.
Sprinkle with coconut.
Serve with crackers.
Cream butter, shortening and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating after each addition.
Cream the butter.
Blend in cream cheese.
Add powdered sugar alternately with milk, beating well after each addition.
Add vanilla.
Spread frosting over top and sides of cake.
Sprinkle coconut over frosting.