Grease a large, rimmed baking sheet with butter.
Mix flour
Prepare cake according to instructions on box.
Take lid off marshmallow cream.
Heat for 20 seconds in microwave oven.
Punch holes in baked sheet cake with wooden spoon handle.
Heat milk, sugar, coconut and marshmallow cream to boiling point.
Pour over hot cake.
When cake cools, top with Cool Whip.
Keep in refrigerator.
Mix and bake cake according to directions.
While still hot, poke holes all over cake.
Spoon cream of coconut over cake. Spread Cool Whip over cake and sprinkle with coconut.
Store in refrigerator.
Prepare cake as directed on package.
As soon as cake comes from oven, punch holes in top of cake.
Pour Eagle Brand milk and cream of coconut over cake; let cool.
Spread Cool Whip over top. Sprinkle coconut over this.
Refrigerate overnight before cutting.
Cook cake mix according to directions, using sheet cake pan.
Sheet Cake:.
In a saucepan, bring
3-inch rimmed baking sheet.
For the cake:
In a
Bake cake according to directions in sheet cake pan.
While cake is still hot, prick all the way through with a fork.
Mix sugar and milk and let come to a boil.
Pour over hot cake.
Let cake cool.
Mix together Cool Whip and coconut and spread on top of cake.
Refrigerate.
Prepare cake as directed in 13x9 pan,
wo 9-inch-diameter cake pans with 2-inch-
Follow directions for cake mix except add coconut to the cake mix.
Put in 13 x 9 x 2-inch sheet pan.
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.
fter each addition.
Add cake mix, beat until blended.
Cook yellow cake mix as per box instructions.
Mix cream of coconut and milk together.
Pour over hot cake.
Punch holes in cake to let mixture seep down in cake.
Let cool.
Spoon Cool Whip on top of cake; then add flaked coconut on top.
Keep refrigerated.
Bake cake as directed on box, using egg whites and desired amount of coconut and pecans (chopped fine).
When cake is done immediately, pour in 2/3 of the can of cream of coconut.
(Be sure to shake the can up before pouring it.) Pour it into fork holes made all over the cake.
Let cool completely!
Ice cake with Cool Whip mixed with desired coconut and nuts and 1/3 can cream of coconut.
Keep cake refrigerated.
Bake cake mix as directed in oblong pan (9 x 13-inch).
As the cake cooks, bring the milk, sugar and 1/2 of 14 ounce package coconut to a boil.
Remove cake from oven when done and punch holes in the hot cake.
Pour hot liquid over cake.
Cool completely. Spread with Cool Whip.
Sprinkle with remainder of coconut on top. Let stand until completely cool before serving.
Keep refrigerated.
Mix and bake cake as directed.
Boil pineapple, juice and sugar for 5 minutes.
Prick holes in hot cake and pour boiled mixture over top of cake.
Prepare pudding and spread on cooled cake.
Top with Cool Whip and coconut.
Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Make cake according to package directions.
Add 1 teaspoon coconut flavoring.
Bake; set aside.
Mix water, sugar, milk and 1 teaspoon coconut flavoring.
While cake is still hot, punch holes in the cake with a fork, then pour mixture over entire cake.
Let cool.
Then spread Cool Whip over the cake.
Put cherries on top for decoration.
Mix cake by package directions. Boil milk, sugar and 1/2 of coconut for 10 minutes in saucepan.
As soon as cake is out of the oven, pierce the whole top with a fork.
Pour boiled mixture over the cake and let cool.
Fold remaining coconut into Cool Whip and spread on top of the cooled cake.
Keep refrigerated.