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!!
>COCONUT
Spray a 13 x 9-inch pan with Mazola nonstick corn oil spray. Layer pineapple, coconut, cake mix and walnuts in the pan in the order given.
Sliver butter on top of the cake.
Bake at 350\u00b0 for 30 minutes.
large bowl. Add the coconut.
Melt 2 Tablespoons of
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 finely chopped).
Add coconut and butter, pulse until combined
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.
othpick inserted in center of cake, comes out clean.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
1. For the cake: Preheat oven to 350\u00b0.
til incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Bake cake as directed. With large fork, poke holes throughout cake. Pour coconut milk over cake until saturated. Refrigerate 2 hours. Spoon pineapple on top first, then add Cool Whip over top of pineapple. Sprinkle coconut over top of Cool Whip. Refrigerate for 45 minutes.
Serve. Refrigerate leftovers.
Spread pineapple in large baking dish.
Sprinkle coconut over pineapple.
Sprinkle brown sugar over coconut, then sprinkle cake mix (dry from box).
Slice butter thin and place over cake mix, making sure to cover completely.
Bake at 300\u00b0 for about 1 hour.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake mix according to directions on box.
Place one cake layer on serving plate.
Spread with 1/2 of pineapple preserves.
Spread about 4 oz. of Cool Whip on top. Place second cake layer on top.
Frost top and sides of cake with remaining Cool Whip.
Coat top of cake with remaining pineapple preserves.
Garnish sides with shredded coconut.
Refrigerate at least 1 hour before serving.
Bake cake on large cookie sheet.
Mix pudding, milk and cream cheese together.
Put drained pineapple on cake, pudding on pineapple and Cool Whip on pudding.
Top with coconut and cherries.
Cook cake according to directions on box. Just before cake is done, mix together the Eagle Brand milk and cream of coconut. When cake is done (while still hot), poke holes in cake.
Spread pineapple over cake.
Pour milk mixture over cake and sprinkle with coconut.