BRAND \"KILLER\" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY
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.
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.
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.
Combine first 3 ingredients.
Let set overnight in refrigerator.
Mixture should be chilled.
Next day, prepare cake according to package directions for 2 (8-inch) layers.
Cut each 8-inch layer in two, making 4 (8-inch) layers.
Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers.
Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling.
Super moist.
Super good.
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.
e heavy cream, sugar, and coconut cream in a heavy saucepan
Prepare cake by box directions and make 4 round cakes.
Mix cake as directed on box.
When done poke holes with toothpick.
Mix Eagle Brand and coconut milk; pour over cake and let soak in.
Top with Cool Whip.
Sprinkle with coconut.
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.
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.
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.
Bake cake as directed on box in 9x13 pan.
When you take it out of the oven, poke holes all over with a fork.
Mix the can of condensed milk and cream of coconut.
Pour this mixture over the cake while it is still warm.
Let the cake cool and spread the Cool Whip over it.
Sprinkle with coconut.