Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
Stir in cream, sugar and coconut rum until sugar is dissolved.
Pour into ice cream maker and freeze according to manufacturers directions.
Spoon into container,cover well and place in freezer to harden off.
If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.
Bake yellow cake as directed in two 9-inch round cake pans. Poke holes in cake.
Mix can of condensed milk and coconut milk together and pour over cake while still warm and let stand until mixture is absorbed in the cake.
When cool, cover cake with Cool Whip and sprinkle cake with coconut.
Add cake mix to bowl.
Add oil, eggs, pudding mix and thawed coconut milk.
Blend.
Mix for 2 minutes with mixer.
Line 9 x 13-inch pan with waxed paper.
Pour in batter.
Bake at 350\u00b0 for 35 minutes.
Cake may be eaten plain or with a frosting of your choice.
). Grease a 9x13-inch cake pan.
Beat sugar, butter
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
Mix together sour cream, cooking oil, eggs, cream of coconut and cake mix.
Bake at 300\u00b0 for 45 minutes to 1 hour.
Spray 9 x 13-inch pan with butter Pam.
Layer in pineapple, coconut and cake mix.
Pour melted oleo over it.
Put nuts on top and bake for 1 hour at 350\u00b0.
aking pan with parchment paper. Mix the flours, baking powder and
Grease a 10 inch diameter cake ring and sprinkle with flour
ven to 325.
Place cake mix in a medium bowl, cut
akers Joy spray.
Combine cake mix, pudding mix, oil, pineapple, 1 cup
50\u00b0F.
Mix together cake mix, 1/3 cup of coconut run, eggs
ightly grease them.
Combine cake mix, graham crackers, water, oil and
Spray 2 9-inch round cake pans with cooking spray, and
owl, mix the milk, cornstarch and sugar until smooth. Add the coconut milk to
cake pan.
In a large mixing bowl, place the cake mix, cream
large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat
Bake butter cake mix according to package directions in a buttered 9
x 13-inch pan.
Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly.
Poke holes in cake with a fork while cake is still hot from oven.
Pour milk and coconut mixture slowly over cake.
Frost with Cool Whip just before serving and sprinkle with coconut.
Refrigerate leftovers!
Yum!
Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
Watch closely, it burns easily.
Remove from heat and stir in coconut.
Pour over cake as soon as it comes out of the oven.
For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
Add chocolate chips and stir until they are melted.
Pour over second layer of cake and refrigerate overnight.