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.
BRAND \"KILLER\" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY
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
til incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix
e heavy cream, sugar, and coconut cream in a heavy saucepan
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.
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.
to 60 minutes.
Cake is done when toothpick
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.
Bake cake according to directions on box.
Mix can of Eagle Brand milk and coconut together.
Spread over cake while hot. Then add drained pineapple.
Next, spread Cool Whip, then coconut.
Mix cake mix with 3/4 cup pineapple juice (drained from pineapple).
Add egg.
Beat until mixed.
Bake in a 13 x 9-inch pan at 350\u00b0 for 15 minutes or until done; cool.
Pour remaining juice over cake.
Mix pudding mix with milk.
Add softened cream cheese.
Pour over cooled cake and spread evenly.
Sprinkle crushed pineapple over pudding mixture.
Spread 9 ounces Cool Whip over pineapple and sprinkle coconut on top.
Chill well before serving.
Cake is better if frozen a day or so before eaten.
Strain pineapple slices in a bowl and use juice in the cake mix.
In a mixing bowl, put cake mix, eggs, oil and 1 cup pineapple juice.
Mix well for 3 minutes with hand blender.
Blend mix on low speed until blended together, then on high speed for 3 minutes.
Spray a 13 x 9-inch pan.
Place pineapple on bottom. Sprinkle 1 cup brown sugar over pineapple.
Pour coconut cake mix over pineapple and brown sugar.
Bake 30 to 40 minutes at 350\u00b0 or until done.
Grease and flour the bottom only of a 9 x 13-inch pan; set aside.
Pour prepared cake mix batter into pan and bake according to directions.
Remove cake from oven; using a large fork, poke holes in cake.
Combine condensed milk and cream of coconut; pour over warm cake.
Spread pineapple over cake.
Cool completely. Spread whipped topping over all and sprinkle with coconut.
Cover and chill at least 8 hours before serving.
Cut into squares to serve.
Mix cake mix with eggs, oil, pineapple and almond extract. Beat 3 minutes.
Bake in a 9 x 13-inch pan or 11 x 15-inch pan sprayed with Pam.
Bake at 325\u00b0 for 35 minutes if using 9 x 13-inch pan (if using 11 x 15-inch pan bake 25 minutes) or until springs back from touch.
Remove from oven and pour icing over hot cake. Sprinkle coconut on top and press in.
Let cool 45 minutes before serving.