immering, stirring occasionally; CHECK coconut syrup and remove from heat
ogether cream, vanilla, and coconut extract. With mixer on low
Mix white cake by package instructions and cool completely. Cut each layer in half horizontally, making 4 layers. Make filling by combining sour cream, coconut and sugar. Mix well and pour filling between each layer. Frost cake completely with whipped topping. Reserve a little coconut to sprinkle on top for decoration. Place in a sealed container in refrigerator for several days before serving.
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
eavy cream, sugar, and coconut cream in a heavy saucepan
n the top of the coconut and drain the milk -
nd set aside.
Prepare coconut cake:
In large bowl, with
/2 tsp of coconut extract to cake ingredients.
Bake according
move from the oven. The coconut should have cracked in several
eat and stir in the coconut. Chill overnight.
For the
ur evenly into the prepared cake pans and bake for 25
To prepare the cake, preheat the oven to 350\
Combine sour cream, coconut and sugar and let set overnight in refrigerator.
The next day, make cake mix as directed on package, make 2 layers.
When cool, split each layer in half.
Put 1 cup of sour cream and coconut mixture aside.
Put the rest on each layer of cake except for the sides and top layer.
Combine the sour cream and coconut mixture with the Cool Whip and spread on sides and top of cake.
Refrigerate.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Cake Directions:.
Cream butter and
Bake cake in single layer sheet cake pan.
While cake is hot, use fork to make holes in layer.
Pour cream of coconut over cake, letting it soak in good, then while still hot, pour Eagle Brand milk over it, letting it soak in also.
Refrigerate until cold. Spread Cool Whip over top, then sprinkle coconut on top of Cool Whip.
Best when refrigerated overnight.
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
Beat egg whites.
Add sugar, butter, baking powder, vanilla, milk, and flour gradually.
Mix well.
Pour into a greased and floured pans.
Bake at 350 degrees for 20 minutes for each layer. Can use 3 or 4 pans, 8 or 9 inches.
On each layer of cake, first put holes in cake.
Add coconut milk and some coconut.
Add icing and more coconut.
Stack each layer and cover cake with remainder of icing.
Bake cake as directed in two 9-inch pans.
Put coconut in bowl and let thaw.
Mix sugar, water and coconut; bring to a boil. Set aside to partly cool. Prepare frosting mix as directed on package. Stack cake by putting
1 layer on plate.
Punch holes in cake with fork.
Spoon coconut mixture on cake and let soak in. Cover with frosting mix.
Repeat with second layer, covering cake with frosting mix.
Sprinkle with thawed coconut on sides and top of cake.
Top with red cherry.
t room temperature, salt for cake and filling. Put a metal