Grease a deep 20cm (8\") cake tin and line base with
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
wo 9-inch-diameter cake pans with 2-inch-
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.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
Combine cake mix, 1 cup coconut, water and egg whites.
Combine cake mix, 2/3 cup coconut, water and egg whites.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
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 as directed on package except use whole eggs plus 1/2 can Angel Flake coconut.
When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake.
When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
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.
Combine cake mix, 1 cup coconut, water and egg whites and
Combine cake mix, 1 cup coconut, water and egg whites.
Beat 2 minutes at high speed of mixer.
Reduce speed for 1 minute. Pour batter into greased and floured 13 x 9 x 2 inch pan.
Bake at 350\u00b0 for 25-30 minutes.
Cool cake in pan 10 minutes.
Punch holes in cake with toothpicks.
Pour cream of coconut over cake while warm. Cool.
Spread whipped topping over cake.
Sprinkle with coconut. Let chill at least 4 hours.
Combine cake mix, 1 cup coconut, water and egg white.
Beat for 2 minutes on high speed; reduce to low and beat 1 minute. Pour into 13 x 9-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cool in pan 1 minute.
Poke holes in cake with toothpick.
Pour cream of coconut over cake.
Spread Cool Whip and sprinkle with coconut and cover.
Chill 4 hours.
Mix together cake mix, oil and eggs.
Bake in greased and floured 13 x 9-inch pan at 350\u00b0 for 30 minutes.
Cool in pan for 10 minutes.
Punch holes in cake with toothpick and pour cream of coconut over cake while warm.
Let cool and spread Cool Whip over cake.
Sprinkle frozen coconut on top and chill four hours.
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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.