12 x 4 inch loaf pan and sprinkle with breadcrumbs
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.
loaf pan with butter and turbinado; set aside.
Toast coconut
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.
Bake cake as directed.
Punch holes in cake top while still hot.
Spread cream of coconut while cake is hot.
Sprinkle very lightly with grated coconut.
Spread undrained pineapple now.
Let cool.
Cover with whipped topping and more shredded coconut.
Keep refrigerated.
Preheat oven to 350 degrees or 325 for glass pan. Drain pineapple, reserving juice. Combine juice, coconut milk, rum and sour cream. Add combined liquids, eggs and coconut to cake mix. Stir enough to moisten mix. Pour into prepared 9\" x 13\" baking pan. Bake 40 minutes, or until springs back in the middle.
When cool beat together cream cheese, powdered sugar and vanilla. Spread on top of cake. Top with toasted coconut. Keep refrigerated.
Bake cake according to package instructions in a 9 x 13-inch pan. Pour Eagle Brand milk and cream of coconut over cake while hot. Then let cake cool completely. Top with Cool Whip and then coconut. Refrigerate before serving.
Mix cake mix according to directions and cook in sheet pan. While hot, poke full of holes.
Pour condensed milk and cream of coconut into cake.
Chill thoroughly.
When chilled, spread Cool Whip on cake and cover with coconut.
bake cake as directed on package. Meanwhile, bring to boil, milk and sugar. When milk has cooled, add coconut. When cake is done, poke holes all through cake with knife. Pour milk and coconut mixture over cake letting mixture run into holes. Ice with Cool Whip. Leave cake in baking pan.
Mix together cake mix and
1/2 c cream of coconut.
Add eggs, oil and coconut. Bake in 350 degree oven for 45 minutes in bundt pan-greased and floured.
ith a spatula.
Mix coconut flakes with 1/2 cup
Sift dry ingredients together.
In large bowl, with electric mixer, beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
With mixer on \"cream\", add eggs, one at a time, beating well after each addition.
Add almond extract.
Stir in coconut.
Turn into greased 10\" tube pan or bundt pan.
Bake one hour at 325.
Cool 30 min before removing from pan.
This cake can be frozen.
Line bottom of 12 x 8-inch baking dish with 8 slices of loaf cake.
Top with strawberries, then Cool Whip.
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
Combine cake mix, 1 cup coconut, water and egg whites.
Combine cake mix, 2/3 cup coconut, water and egg whites.
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.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
utter and sweetened cream of coconut in large bowl until fluffy
Mix and bake cake according to directions.
While still hot, poke holes all over cake.
Spoon cream of coconut over cake. Spread Cool Whip over cake and sprinkle with coconut.
Store in refrigerator.