>COCONUT
time, and beat until creamy, occasionally scraping down sides of
irst 6 ingredients for the Coconut cake Layer in a mixing bowl
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
e heavy cream, sugar, and coconut cream in a heavy saucepan
Spread the coconut evenly onto a
Bake cake as directed.
Punch hole in cake while hot and spread Eagle Brand milk over.
Let cool 10 minutes.
Put 1 can creamy coconut spread over cake.
Let cool completely.
Spread Cool Whip over cake.
Add one can Angel Flake coconut.
Keep refrigerated.
nd set aside.
Prepare coconut cake:
In large bowl, with
Prepare cake mix as directed on package, baking in 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
Prepare cake mix as directed on package.
Bake in a 9 x 13-inch pan.
Cool for 15 minutes.
When cool, make holes through cake. Combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil.
Reduce heat and simmer for three minutes.
Carefully spoon over warm cake allowing liquid to soak down through holes.
Let cool.
Fold 1/2 cup coconut into Cool Whip and spread over the cake.
Sprinkle the rest of the coconut over the cake.
Chill overnight.
Store leftover cake in the refrigerator.
Bake a white cake mix as directed in a 9 x 13-inch pan.
While warm, prick entire cake with end of a wooden spoon.
Pour a can of Eagle Brand milk and a can of cream of coconut over cake.
Cool cake.
Top with 1/2 package of coconut, then a small container of Cool Whip, then the remaining coconut.
Prepare cake mix as directed on package.
Bake in 13 x 9-inch pan.
Cool cake for 15 minutes.
Poke holes in cake with large fork.
Combine sugar, milk and 1/2 of coconut (while cake is cooling) in saucepan.
Bring to a boil, reduce heat and simmer 1 minute.
Spoon evenly over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip.
Spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store in refrigerator.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Prepare cake mix as directed on package, baking in a 9 x 13-inch pan. Cool 15 minutes. Poke holes in cake with a utility fork.
Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Spoon evenly over warm cake.
Chill in refrigerator.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle with remaining coconut.
Chill overnight. Keep refrigerated.
Prepare cake mix as directed.
Bake in 13 x 9 x 2 inch pan. Cool 15 minutes.
Poke holes through cake with fork.
Combine milk, sugar and 1/2 c. coconut in saucepan.
Bring to boil, reduce heat and simmer one minute.
Spoon carefully over cake, allowing to soak through holes.
Cool completely.
Fold Fold 1/2 cup coconut into Cool Whip.
Spread over cake.
Sprinkle with remaining coconut.
Cool.
Keep in refrigerator.
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
Bake cake in 9 x 13-inch pan.
Cool 15 minutes.
Then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan.
Bring to boil. Reduce heat and simmer 1 minute.
Spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
Prepare cake as directed in 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Combine milk, sugar and 1/2 cup coconut in pan.
Bring to boil, then simmer 1 minute.
Spoon over cake.
Cool completely.
Fold 1/2 cup coconut into the topping and spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
Mix together cake mix, eggs, oil, water and coconut in a large bowl.
Pour batter into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes or until cake springs back when touched. Punch holes in cake with fork when cool.
Pour cream of coconut over cake.
Let cool.
Mix whipped topping with 1 1/2 cups coconut; frost cake.
Refrigerate.
X 13\" white or yellow cake from a mix or homemade