>COCONUT
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.
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Mix cake as directed; add coconut flavoring and 1/2 bag of coconut.
Bake as directed until done (takes longer because of coconut).
Add water to evaporated milk to make 2 cups and add sugar.
Punch holes in cake as soon as it is done and pour milk/sugar over cake while still hot.
Refrigerate until ready to serve.
When ready to serve, spread crushed pineapple and juice on top, Cool Whip and finally, rest of coconut.
Keep refrigerated.
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 as directed, making 2 layers.
Cook as directed on box.
While cake is cooling, boil milk, sugar and 1/2 cup coconut. Place one layer on plate, punch holes with a utility fork all over cake.
Spoon milk mixture over top.
While this cools, stir in remainder of coconut into Cool Whip.
Frost cooled layer, put on second layer and repeat.
After cake is covered and iced, place in airtight container and store in refrigerator overnight before serving.
Mix cake according to the directions on box and 1/2 can coconut.
Bake as directed.
While cake is still hot, pierce cake with toothpicks and pour cream of coconut over top.
Allow to cool.
Cover with Cool Whip
and coconut.
Bake in 9 x 13-inch pan.
Mix the first 3 ingredients all together and put in a tight fitting container. Store in refrigerator overnight.
The next day, bake the cake mix in 2 layers. Cool completely.
Split each layer so you have 4 layers.
After you have stored in refrigerator overnight, stir up the filling and then put cake together.
Put some loose coconut on top. Wrap in Saran Wrap for 5 days or less.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
1) Mix cake mix, 1/3 cup of
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
ut the 2 tablespoons of coconut.
5. Mix well, and
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 cake and add cookie crumbs.
Bake in layers or 9 x 13-inch pan, greased and floured, at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes in pan before removing or frost in the pan.
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.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.