oom temperature.
Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:
Place
Mix all ingredients except frosting, then fold in can of coconut pecan frosting.
Bake at 350\u00b0 until done.
Beat cake mix, eggs, oil and water well. Fold in coconut/pecan frosting. Bake in Bundt pan in 350\u00b0 oven for 50 to 60 minutes. May drizzle confectioners sugar, milk and oleo icing over cake.
Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
Mix brownie mix, eggs, oil, water.
Add sour cram and coconut pecan frosting mix, spread in prepared pan.
Bake for 20 minutes.
Take out of oven and sprinkle with chocolate chips and chopped pecans.
Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.
Mix yellow cake mix according to directions on the box.
When mixed, add the can of coconut/pecan icing to the batter.
Scrape batter into a
bundt pan that has been greased and floured.
Bake as directed on the box of cake mix.
Test with a toothpick or cake tester to see whether it is done.
Let stand in pan for 10 minutes.
Turn out on a rack to cool.
No frosting necessary.
Preheat oven to 350\u00b0.
Open cake mix; put it in the bowl. Add water, eggs and oil.
Add the coconut pecan icing into cake mix; stir until completely mixed up.
Pour the mix in a 9 x 13 pan.
Bake 30 to 45 minutes; ovens vary.
Let the cake cool completely, then ice the cake with the Cool Whip.
rom heat.
Stir in coconut and pecans.
Cool to
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine in a large bowl all ingredients; stir until moistened.
Roll into balls about the size of walnut.
Place on cookie sheets about 1 1/2 inches apart.
Bake at 350\u00b0 for 10 to 15 minutes, until light golden brown.
Makes about 4 dozen cookies.
Lightly butter cookie sheet.
Mix frosting mix (dry), margarine and milk in 2-quart saucepan until moistened.
Heat to boiling over high heat, stirring constantly.
Reduce heat to medium.
Simmer 2 minutes, stirring constantly.
(Do not overcook.)
Remove from heat.
Stir in oats.
Drop mixture by teaspoonfuls onto cookie sheet.
Refrigerate.
Uncover about 30 minutes or until cool.
Makes about 2 dozen cookies.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine all ingredients; stir until moistened.
Roll into balls the size of walnuts; place on cookie sheet, about 1 1/2 inches apart.
Bake for 10 to 15 minutes, until light golden brown.
Makes 4 dozen cookies.
Grease cookie sheet.
Combine all ingredients and roll into balls about size of walnuts.
Bake on cookie sheet until golden brown (approximately 10 to 15 minutes) at 350\u00b0.
illing and the frosting.
Coconut-Pecan Filling: In saucepan, mix corn
o 350 degrees.
Toast coconut on a baking sheet until
br>Serve cake with Coconut-Pecan Sauce.
Coconut-Pecan Sauce:.
Combine sugar
reased 9x13 inch pan.
Coconut Pecan Frosting:
Mix evaporated milk
Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured Bundt pan at 350\u00b0 for 35 to 40 minutes. Cool in pan 10 to 15 minutes. Remove cake from pan and allow to cool completely. Ice with whipped cream and top with shredded coconut.
Mix cake mix according to directions on box.
Add coconut pecan icing and 1/2 cup sugar.
Stir well.
Bake in 2 greased and floured cake pans at 350\u00b0 for 35 to 40 minutes.
Cool completely. Ice with whipped cream and top with coconut.
With mixer, mix cake mix, water, eggs and oil.
Stir in coconut cream frosting with spoon.
Bake in greased tube pan at 325 - 350 approximately 1 hour.
Cool in pan 10 -15 minutes.
Remove from pan.
Mix cream cheese and sweetened condensed milk. Mix pecans, butter and coconut in saucepan and cook on medium heat until golden brown. Cool this mixture. Fold in Cool Whip into cream cheese mix. Layer cheese mix, coconut pecan mix; drizzle caramel over this. Then repeat. Freeze pies. Thaw 10 minutes before serving.
rom heat and stir in coconut and pecans. Cool to spreading