Mix Chocolate Jello Mix with Milk, when thoroughly
Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut and cover.
Stir remaining coconut into batter.
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.
Combine cake mix, pudding, eggs, water and oil in large mixer bowl; blend.
Then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut for garnish.
Stir remaining coconut into batter.
Pour into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 50 to 55 minutes or until cake springs back when lightly pressed.
Cool in pan 15 minutes; remove and finish cooling on rack.
Brush top of cake with honey; sprinkle with reserved coconut.
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
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.
Add pineapple juice and boiling water to Jello.
Mix milk with pudding and whip until thick.
Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
Add Cool Whip and oranges on top.
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.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
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.
Mix jello and pudding together in saucepan.
add 5 cups cold water and cook until it boils. Will be like a thin gel.
Cool for 5 hours.
Beat in the cool whip and chill overnight.
Blend cake mix, pudding, water, eggs and oil.
Beat at medium speed 4 minutes.
Stir in coconut and nuts.
Pour into 2 or 3 (9-inch) greased and floured pans.
Bake at 350\u00b0 for 35 minutes. Cool in pans 15 minutes.
Remove from pans and cool on rack. Frost with Coconut Cream Frosting.
Blend cake
mix,
pudding mix, water, eggs and oil in a large mixing
bowl.
Beat
with electric mixer at medium speed for 4 minutes. Stir in coconut and pecans. Bake at 350\u00b0 for 30 to 35 minutes. Top with Coconut Cream Cheese Icing.
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.
Cream together oil and sugar; add egg.
Sift flour with salt. Add flour alternately with milk to creamed mixture, beating after each addition.
Add coconut, lemon and vanilla flavoring and pudding mix.
Pour into a greased and floured 10-inch tube pan. Bake at 325\u00b0 for 1 hour and 30 minutes or until cake is done.