Mix cake mix, water, vegetable oil and
Preheat oven to 350\u00b0 & grease and flour lightly the baking pan.
Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
Bake in 13x9-inch pan for 32-35 minutes at 350\u00b0 or until toothpick inserted in middle of cake comes out clean.
Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
Cool, then pour over cake.
br>To make the apple pudding cake, bring apples and 1/2
Bake yellow pudding cake mix in 13 x 9 x 2-inch pan.
While cake is cooking, bring to a boil pineapple and sugar; boil 5 minutes.
When cake is done, pour pineapple over cake; let cool. When ready to serve, mix pudding.
Spread over cake.
Spread coconut over pudding.
Cut bananas over coconut.
Top with Cool Whip.
Sprinkle with nuts and add cherries.
Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
Bake cake according to instructions on package. Let layers cool.
Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
Make cake mix as directed.
Make coconut pudding as directed. Add cream cheese to pudding mixture.
When cake is cool, ice with pudding and cream cheese mixture.
Spread container of Cool Whip over pudding and cream cheese mixture.
Sprinkle with coconut and serve.
Mix cake as directed on the box.
Pour batter in a 9 x 13-inch pan and bake.
Mix coconut milk and instant pudding on high for 2 minutes or until lumps are dissolved.
Use pudding mixture as icing for cake.
Spread Cool Whip over icing, then sprinkle with shredded coconut.
Keep refrigerated.
Combine cake mix, pudding, eggs, water and oil in large mixer bowl; blend.
Then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut for garnish.
Stir remaining coconut into batter.
Pour into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 50 to 55 minutes or until cake springs back when lightly pressed.
Cool in pan 15 minutes; remove and finish cooling on rack.
Brush top of cake with honey; sprinkle with reserved coconut.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Blend, then beat at medium speed for 2 minutes.
Set aside 1/4 cup coconut.
Stir remaining coconut into batter.
Pour into a greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 15 minutes.
Remove from pan. When completely cool, brush top of cake with honey and sprinkle reserved coconut.
Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut and cover.
Stir remaining coconut into batter.
Bake cake mix according to directions.
Make pudding mix according to directions, adding softened cream cheese to the pudding.
When the cake is baked, punch it full of holes with a fork and pour the can of pineapple over it.
Spread the pudding and cream cheese mixture over the pineapple.
Add coconut to the Cool Whip and spread over the pudding mixture.
Cool for 24 hours.
ish or 8-inch round cake pan and set it in
Mix cake batter according to directions on box.
Pour into two greased 13 x 9-inch pans.
Bake at 350\u00b0 for 15 minutes or until done.
Cool completely.
In a large mixing bowl, combine pudding mixes, milk and coconut extract.
Beat 2 minutes; add cream cheese and beat well.
Stir in pineapple.
Spread over cooled cakes.
Top with whipped cream; sprinkle with coconut.
Chill for at least 2 hours.
wo 9-inch-diameter cake pans with 2-inch-
Combine cake mix, 1 cup coconut, water and egg whites.
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 mix in 17 x 11-inch cookie sheet at 325\u00b0 for 30 minutes.
Let cool.
Make pudding to which you have also beat in cream cheese.
Spread on cake.
Drop on crushed pineapple.
Spread on Cool Whip.
Add finely chopped walnuts; sprinkle coconut. Refrigerate until ready to serve.
Mix yellow cake mix as directed.
Bake and cool.
Top cooled cake with the crushed pineapple.
Mix the pudding and milk; beat well with mixer.
Add the cream cheese; spread over pineapple. Top with Cool Whip and sprinkle with coconut.
Add 1
cup coconut to cake mix.
Mix and bake according to directions\tusing
a 9 x 13-inch oblong pan.
While cake is hot, punch
holes in cake.
Combine Eagle Brand milk and cream of coconut.
Pour
over
cake.
Frost when cool.
Combine Cool Whip, pecans and coconut.
Refrigerate.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.