Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
Pour into a greased 9X13 pan.
Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
Cool completely.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Spread over the cake.
Spread with whipped topping.
Sprinkle with coconut.
ust an 8-inch round cake pan and set aside.
Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake.
Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.
Prepare cake mix with eggs, water and
Make cake mix as directed on cake box.
While cake is still warm, poke holes into top of cake.
(Suggestion:
Use a wooden spoon handle.)
Pour coconut cream into each hole slowly.
Add Eagle Brand milk to each hole also.
Let cake cool.
Then add Cool Whip over top of cake.
Sprinkle some coconut and pecans over top of cake.
Chill unopened can of coconut cream overnight.
Preheat the
>COCONUT
0 mins.
Mix the coconut cream and lemon juice until smooth
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.
Cook cake mix by directions on box, using a 13 x 9 x 2-inch cake pan.
Cool cake completely.
Add coconut cream on top of cake.
Then spread 1 can condensed milk on coconut cream.
Add Cool Whip on top of milk and then sprinkle coconut over top.
pread 2 cups of flaked coconut onto a baking sheet, and
owl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat
10-15 minutes.
Combine coconut cream, frozen bananas, remaining 1/2
Combine cake mix, 2/3 cup coconut, water and egg whites.
MAKE COCONUT CREAM FILLING:
Mix milk, yolks,
minutes.
Add sour cream, 1/3 water and next
To make the cake: sift together the flour, baking
ized pot, add the coconut milk (and or cream).
Heat, and
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.