>COCONUT
x together cream, vanilla, and coconut extract. With mixer on low
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Bake cake mix as directed on box.
While still warm, poke holes in cake.
Pour cream of coconut in holes; cool.
Prepare frosting (Cool Whip with a cup of coconut mixed in).
Now frost your cake and sprinkle remaining coconut on top.
Makes a beautiful cake.
Very moist.
Prepare cake according to directions on box. While cake is still hot, punch holes in cake. Mix milk and cream of coconut and pour over cake. Layer with coconut. When cooled, put Cool Whip on top of coconut. Garnish top with rest of coconut.
Spread oil
in\t13
x
9-inch
pan.
Mix cake mix, oil, water and eggs
with
fork in pan.
Bake at 350\u00b0.
While still warm, mix 1
cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves.
Take fork, punch holes in cake and pour mixture over cake.
Spread Cool Whip on cake and sprinkle coconut on top.
Refrigerate.
Mix cake mix according to package directions.
Bake in two layers.
When cool, split layers to make four layers.
Mix coconut, sour cream and sugar.
Set aside 1 1/2 cups of mixture and spread the rest over the cake layers.
Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.\tUse Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.
Cook cake according to package directions in 9x13-inch baking pan.
Let cake cool for 5 minutes.
Mix cream of coconut & sweetened condensed milk together.
Pour over cake.
Let cake cool completely.
Use cool whip for icing.
Sprinkle with as much coconut as desired.
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 according to package directions.
Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
Poke holes in cake with a fork.
Spoon mixture over warm cake and allow to cool completely.
Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.
Bake cake according to instructions in an oblong cake pan. Punch holes in hot cake.
Mix cream of coconut and sweetened milk and pour over cake.
When cool, mix Cool Whip and coconut and put on cake.
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.
Cook cake according to directions on box. Just before cake is done, mix together the Eagle Brand milk and cream of coconut. When cake is done (while still hot), poke holes in cake.
Spread pineapple over cake.
Pour milk mixture over cake and sprinkle with coconut.
Mix cake according to package directions.
To batter add 1 teaspoon coconut flavoring and most of coconut.
Pour into a 9 x 13-inch pan which has been greased on the bottom.
Bake for 35 minutes at 350\u00b0.
While still hot, punch holes in cake with a straw.
Pour the following liquid into holes:
combine cream, powdered sugar and 1 teaspoon coconut flavoring.
Add enough water to make 1 cup of liquid.
Mix well and pour over cake.
Cool completely.
Top with Cool Whip.
Cover with coconut. Refrigerate.
Prepare cake mix as directed on package.
Bake in greased and floured 9 x 13-inch baking pan until done.
While cake is still hot, punch holes in cake and pour the can of cream of coconut over the top.
Let cool and spread Cool Whip on top of cake.
Top with shredded coconut.
Keep in refrigerator until ready to serve.
Cake freezes well, too.