Slowly whisk in oil and coconut milk. Mix together 1 cup flour
1. Preheat the oven to 200\u00b0C.
2. Butter 20cm round cake tin and sprinkle with breadcrumbs or flour.
3. In a large bowl, combine the flour, eggs, soft butter, sugar, coconut milk, desiccated coconut and baking powder and beat with an electric whisk to a smooth paste.
4. Add chopped prunes and flaked almonds, stir well. Pure into a tin.
5. Bake for a 1.5h until a skewer inserted into the centre comes out clean. Leave to cool.
Put the ghee or coconut oil in a saucepan, warm
Mix cake mix as directed.
Bake cake in a large loaf pan. Take out of oven.
Punch holes and pour can of Eagle Brand milk and the can of coconut milk over cake.
Cool and put an 8 ounce container of Cool Whip over top of cake.
Cover with frozen coconut.
salt, baking powder, and shredded coconut.
Add eggs, one at
ugar until smooth. Add the coconut milk to a saucepan, bring to
Bake a white cake, using egg whites only.
Punch holes in cake while cake is hot.
Pour the Eagle Brand milk and coconut milk over cake into holes.
Let cool completely or overnight, then frost with Cool Whip.
Sprinkle with coconut.
Mix cake and add 1/2 can of coconut in batter.
Bake in cookie sheet pan at 350\u00b0 for 20 to 25 minutes (no more).
When done, poke holes in cake and pour coconut milk over cake.
Mix Cool Whip and 1/2 can of coconut.
Spread over cake while warm.
elp the bread absorb the coconut milk without sogging out.
While
Mix cake mix as directed.
Add coconut; bake as directed. Remove from pan; punch holes all over cake with a fork.
Pour coconut milk over cake.
After cake completely cools, ice with Cool Whip.
Cover with coconut that is left over.
Place in refrigerator.
Make 24 hours in advance.
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.
). Grease a 9x13-inch cake pan.
Beat sugar, butter
Bake cake as directed. With large fork, poke holes throughout cake. Pour coconut milk over cake until saturated. Refrigerate 2 hours. Spoon pineapple on top first, then add Cool Whip over top of pineapple. Sprinkle coconut over top of Cool Whip. Refrigerate for 45 minutes.
Serve. Refrigerate leftovers.
lour two 9-inch round cake pans.
With an electric
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
Pour coconut milk into sauce pan.
Add regular milk, brown sugar.
Heat till hot.
Add chopped white chocolate.
Stir until all is smooth and creamy and hot.
Pour into mugs.
Add Grand Marnier to taste.
Dollop with whipped cream and sprinkle cinnamon on top.
Enjoy!
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.
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.
ow heat and add dessicated coconut and walnuts. Cook, stirring occasionally
large saucepan, heat the coconut oil and olive oil over