Preheat oven to 350\u00b0 & grease and flour lightly the baking pan.
Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
Bake in 13x9-inch pan for 32-35 minutes at 350\u00b0 or until toothpick inserted in middle of cake comes out clean.
Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
Cool, then pour over cake.
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
ream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled Brownies
Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
Refrigerate until chilled through and set, at least 30 minutes.
50'F.
Toast the coconut in an oven proof dish
large bowl, pour vanilla pudding mixes, cold milk and water
Make cake mix as directed.
Make coconut pudding as directed. Add cream cheese to pudding mixture.
When cake is cool, ice with pudding and cream cheese mixture.
Spread container of Cool Whip over pudding and cream cheese mixture.
Sprinkle with coconut and serve.
stir in vanilla and Coconut.
After pudding has cooled either pour
Combine margarine and crushed Ritz crackers.
Reserve 1/2 cup mixture for topping.
Press remaining mixture into 9 x 13-inch pan.
Combine softened ice cream, instant coconut pudding and milk.
Beat well with mixer until well combined.
Pour over cracker base.
Sprinkle reserved crumbs over top.
Freeze until set.
Mix the vanilla pudding mix with 1/4 cup of milk and the sugar until fully blended. Meanwhile, heat the rest of the milk and the coconut milk in a pan and bring to a boil. Stir in the pudding mixture, bring to a boil again, then lower the heat and simmer for 1 min, stirring constantly, until the mixture is thick.
Toast the coconut in a dry frying pan. Pour the pudding into dessert glass dishes and decorate with the mango slices and coconut.
large bowl, beat the pudding mix and milk until the
Preheat oven to 350\u00b0F. Grease a 34 oz pudding basin and dust with sugar.
Combine flour, coconut and 1/3 cup sugar. Whisk together milk, butter and egg then fold into flour mixture. Transfer to pudding basin. Whisk together lemon juice, 1 cup boiling water and remaining sugar. Pour over batter then bake for 35-40 mins until a skewer inserted in the center comes out clean. Let cool for 5 mins then invert onto a serving plate and sprinkle with toasted coconut.
Serve with whipped cream or ice cream.
In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
Fold in 4 oz (1/2) of the Cool-Whip.
Fold in 1 cup of coconut.
Spread mix into bottom of pie crust.
Spread remaining Cool-Whip on top.
Sprinkle with left-over coconut.
Serve cooled (about one hour in the fridge).
Keep refrigerated.
Enjoy!
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.
Mix coconut and butter; press into pie pan.
Brown in oven at 350\u00b0 for about 10 minutes.
Prepare coconut cream pudding; sit in refrigerator until set, then mix with Cool Whip.
Turn into prepared pie pan.
Chill pie.
arge bowl.
Add pudding mix and coconut;mix well.
Fold
Open the coconut, cut it in easy to handle pieces and grate
Combine pudding, milk and sugar in saucepan.
Stir over medium heat until it comes to a full boil.
Remove from heat and cover with wax paper.
Chill.
Beat pudding; add extract and cherries. Fold whip cream into pudding.
Pour into cups; top with coconut and freeze until firm.
Combine pudding, milk, egg and sugar; bring to boil.
Remove from heat and stir in butter and coconut.
Cool 5 minutes; stir twice.
Pour into baked pie shell; cover with Saran Wrap and chill 3 hours.
Top with Cool Whip and toasted coconut.
In a large bowl beat eggs and pumpkin until smooth.
Add sugar and oil and beat to combine.
Combine all dry ingredients, except nuts and choc. chips.
Add to egg mixture and beat to combine well.
Stir in nuts and choc. chips.
Spoon into three 8x4-inch greased and floured pans.
Bake at 350\u00b0F for 60-65 minute.
Cool on rack for 10 minute Remove from pans and let cool completely.
They freeze well. Enjoy, Ingrid/Koechin/Chef.
P.S. If you can find Instant Coconut Pudding use it and leave off the extract then.