BRAND \"KILLER\" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.
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.
5 to 60 minutes.
Cake is done when toothpick inserted
e heavy cream, sugar, and coconut cream in a heavy saucepan
Begin by choosing a cake pan recommended on the cake mix box.
rease and flour 2 round cake pans or 1 - 9x13 rectangle
Make the butter cake mix as on the box.
After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake.
Then pour the condensed milk and cream of coconut over the hot cake.
Be sure to mix the milk and cream of coconut together first before pouring over the hot cake.
When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip.
Put in refrigerator. Ready to eat.
lour a 9\" or 10\" cake pan.
Beat the eggs
he prepared pan.
Bake cake in preheated oven until the
beat cake mix, 1 1/3 cup of the coconut milk (set
Bake cake according to directions on package. Make cake in layer pans. Split layers and let cool. Mix together the sugar, sour cream and 1 package coconut. Put 1 cup of this mixture aside. Then pour the rest between layers, stacking the layers. Mix the 1 cup of mixture with 1 small bowl of Cool Whip. Put on top and sides of cake. Sprinkle with the 2 packages of frozen coconut. Let set in refrigerator for 2 days before cutting. Store in refrigerator.
Prepare cake according to package.
Bake in 13 x 9-inch cake pan.
Cool 15 minutes, then poke holes through cake with fork. Combine milk, sugar and coconut flavoring.
Heat to dissolve sugar mixture and then spoon on warm cake, allowing liquid to soak through holes.
Cool completely and then spread 8 ounce carton of Cool Whip over cake.
Sprinkle coconut over top.
Chill.
Prepare cake in 9 x 13-inch pan.
Bake and cool 15 minutes. Poke lots of holes in cake with utility fork.
Meanwhile combine milk, sugar and 1/2 cup coconut in pan; bring to boil and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle remaining coconut over Cool Whip.
Chill in refrigerator overnight.
Keep remaining cake in refrigerator.
Prepare cake mix as directed on package.
Bake cake according to package instructions in 10 x 13-inch pan at 350\u00b0.
While still warm, poke holes in top with fork and pour Eagle Brand milk on top of cake.
Let cool.
After cooling, pour Coco Lopez over cake.
Refrigerate at least overnight.
Ice cake with Cool Whip and sprinkle coconut on top.
Keeps several days in refrigerator, if you can resist!
Serves 12 to 16 easily; it is very rich (and good!).
Bake cake mix as directed on box in 9 x 13-inch pan.
Mix together condensed milk and cream of coconut.
Punch holes in sheet cake and spoon coconut mixture over cake while hot.
When cake is cool, spread whipped topping on top.
Sprinkle with coconut.
Refrigerate.
Mix cake as directed adding 1 tsp. of coconut flavoring.
Bake as directed in 9 X 13 pan and cool.
Mix and bake cake according to directions on box.
Bake in a 13 x 9 x 2-inch pan.
Let cool 15 minutes.
Puncture top of cake with long fork.
Mix 1/2 coconut with milk.
Spoon on cake, working into holes made by fork.
Whip cream; add vanilla and sugar plus 1/2 cup coconut.
Spread on cake.
Put remaining coconut on top.
Store in refrigerator.