Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.
n 1/2 - 1 cup of coconut.
Pour batter into a
sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast
large mixing bowl and cream with an electric mixer on
Bake cake mix as directed on package.
Bake in a large Pyrex dish.
Remove from oven when done and make holes in entire cake with a spoon.
While cake is hot, pour can of milk and cream of coconut over top of cake, allowing it to fill holes.
Cool 3 to 4 hours.
Spread with Cool Whip and sprinkle with coconut. Refrigerate for keeping.
Mix first 4 ingredients with electric mixer.
Add flaked coconut.
Pour into a greased 13 x 9-inch cake pan.
Bake at 350\u00b0 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and while still hot, poke holes into the cake with a meat fork.
Pour the can of cream of coconut over the hot cake and into the holes.
Cool and top with Cool Whip or whipped cream.
Chill.
Bake cake according to box directions. Punch holes in cake while hot.
Mix Eagle Brand milk and cream of coconut and pour over hot cake.
Let cool completely.
Put Cool Whip on top of cake, then cover with coconut.
Store in refrigerator.
1/4 cup butter, and coconut flakes in a microwave-safe
Bake cake as directed on box.
Mix together Eagle Brand milk and cream of coconut.
Pour over cake as soon as it comes out of oven; set aside and let cool.
Cake will soak up mixture.
Spread Cool Whip over cake; sprinkle coconut on top.
Refrigerate.
Combine cake mix, egg whites, oil, milk and 1 can coconut in mixer bowl; mix well.
Spoon into greased and floured 9 x 13-inch cake pan.
Bake at 350\u00b0 for 20 to 25 minutes or until cake tests done.
Punch holes in warm cake.
Pour cream of coconut over top. Cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
Combine cake mix, egg whites, milk, oil and 1 can coconut. Bake in greased 9 x 13-inch pan about 20 to 25 minutes at 350\u00b0. Make holes in warm cake with fork.
Pour cream of coconut over cake when cool.
Combine second can of coconut and Cool Whip and frost cake while still in pan.
Chill several hours or overnight.
Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan.
While cake is still warm, pour can of condensed milk over cake.
(Pole holes in cake so milk will go into cake.) Let cool.
Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together.
Pour over cooled cake.
Add remaining coconut to top of frosting.
Refrigerate several hours or overnight before serving.
Mix and bake cake as directed; mix 1/2 of shredded coconut with cake mix.
While cake is warm, poke holes in cake.
Pour 3/4 can of cream of coconut over cake.
Mix remaining cream of coconut and shredded coconut with 8 ounces whipped topping.
Spread on cake.
Store cake in refrigerator.
Preheat oven to 350. Grease and flour 9x13-inch pan.
Combine cake mix, eggs, oil, cream of coconut, and sour cream; mix well for 4 minutes. Pour batter into prepared pan.
Bake for 35-40 minutes. Let cake cool.
For frosting: Combine cream cheese, vanilla, milk and powdered sugar. Mix until smooth and spread over cooled cake. Sprinkle with flaked coconut.
Cook white cake mix by the directions on box.
When cake is done, punch holes in top of it with fork.
Pour Eagle Brand milk into holes and let it soak in.
Then pour cream of coconut over it and let it soak into holes.
Next, spread on Cool Whip and then sprinkle coconut on top of Cool Whip.
Chill.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
Bake in the preheated oven until set, 45 to 50 minutes.
Chill completely before serving, at least 1 hour.
Combine cake mix, 1 cup coconut, water and egg whites at high speed in electric mixer (2 minutes).
Reduce speed to low and beat for 1 minute.
Pour batter into greased and floured 13 x 9-inch pan. Bake at 350\u00b0 for 25 to 30 minutes or until pick comes out clean. Cool for 10 minutes.
Punch holes in cake and slowly pour cream of coconut over cake while still warm.
Let cool. Spread Cool Whip over cake and sprinkle with remaining coconut or as much as you like.
Cover and chill overnight.
Make cake and cool.
Mix milk and cream of coconut together. Punch holes all over top of cake.
Pour mixture on cake.
Put 1/2 coconut on top.
Top with Cool Whip.
Put rest of coconut on top. Refrigerate overnight.
Bake cake according to directions in a 9 x 13-inch pan.
After done and while hot, punch holes with fork all over and pour the can of cream of coconut over the cake.
When it is completely cool, frost with the Cool Whip and Eagle Brand milk which have been mixed together.