Combine sugar, sour cream and coconut and store overnight. The next day, bake cake according to package directions.
Cool. Split each layer in half to make total of 4 layers.
Frost with sour cream mixture and store in refrigerator for at least 4 days before serving.
Tastes just like Grandma's homemade coconut cake.
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.
e directions to make the cake. (This mix will fit
irections and let cool. Turn cake out of pan(s) and
e heavy cream, sugar, and coconut cream in a heavy saucepan
nd set aside.
Prepare coconut cake:
In large bowl, with
Bake cake mix as directed on box. Open cream of coconut and stir well. When cake is done and while it is still hot, poke holes in the cake and spoon cream of coconut into holes. Let cake cool. When completely cool, top with Cool Whip and sprinkle generously with coconut.
at and stir in the coconut. Chill overnight.
For
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
nch round baking pans. Reserve coconut juice and add enough milk
nd flour two 9-inch cake pans or one 9x13-inch
lour two 9-inch round cake pans or one 9x13-inch
Strain pineapple slices in a bowl and use juice in the cake mix.
In a mixing bowl, put cake mix, eggs, oil and 1 cup pineapple juice.
Mix well for 3 minutes with hand blender.
Blend mix on low speed until blended together, then on high speed for 3 minutes.
Spray a 13 x 9-inch pan.
Place pineapple on bottom. Sprinkle 1 cup brown sugar over pineapple.
Pour coconut cake mix over pineapple and brown sugar.
Bake 30 to 40 minutes at 350\u00b0 or until done.
1) Mix cake mix, 1/3 cup of
Cream butter and sugar.
Mix dry ingredients and add alternately with water.
Add vanilla and egg whites and blend in well.
Bake in 3 round greased and floured cake pans at 350\u00b0 until golden brown.
Cool and frost with coconut cake frosting.
onths!
To replace in recipes calling for a standard-size
Coat three 8-inch round cake pans with nonstick cooking spray