>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.
e heavy cream, sugar, and coconut cream in a heavy saucepan
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.
Mix cake mix as directed on box.
Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk.
Cook on medium to low heat until not watery.
Add sugar to taste.
Stir occasionally while cooking to prevent sticking.
Pour just enough batter in round cake pan to cover pan, then bake until brown at 350\u00b0.
Recipe will make 6 to 8 layers.
Watch closely because it will cook within 5 to 8 minutes.
Punch holes in layers to allow juice to soak in.
Top with cooked coconut while still hot.
Mix and
cook cake as directed on box.
While hot, poke holes in
top
of
cake.
Pour
Eagle
Brand milk and cream of coconut over cake.
Let cool, top with Cool Whip and coconut.
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
1) Mix cake mix, 1/3 cup of
Mix cake according to directions.
Add 1 package coconut to cake batter.
Blend well.
Bake according to directions and cool. Punch holes in top with fork.
Open can of Coco Lopez and fill space to top with milk.
Mix well and pour over cake.
When cake is cold spread 12 ounces of Cool Whip on top and sprinkle with remaining coconut.
Best if refrigerated overnight.
Cook cake in a 9 x 13-inch pan.
Let cool.
Punch holes in cake with a wooden spoon handle.
Combine milk and cream of coconut; pour over cake.
Frost with
Cool Whip.
Sprinkle with coconut.
(Best if made the day before.)
Mix cake mix according to box directions.
Bake 4 thin layers. Stack while hot.
While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream.
Mix good and spread.
Cook cake at 375\u00b0 or if oven is slow, make it 400\u00b0, but watch it.
Be sure to grease the pans, flour them and line with wax paper.
(Note: Always use this particular cake mix for no other will work.)
Prepare cake mix as directed on box, using margarine instead of butter.
Make two layers.
When cake is completely cooled, split into four layers.
(Pulling a piece of thread through layer splits it nicely.)
Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake.
Spread the filling between all the layers.
Frost with Cool Whip on sides and top.
Sprinkle reserved coconut on top.
Cover and place in refrigerator for two days before serving.
Enjoy!
o 375\u00b0.
Make cake as package directs.
Turn
In a large bowl, combine all ingredients except sugar and cinnamon.
Blend at low speed.
Beat at medium speed 3 minutes. Mix sugar and cinnamon and swirl through batter.
Do not mix completely.
Pour batter into a greased 10-inch tube pan.
Bake in preheated oven at 325\u00b0 for 60 to 70 minutes or until cake tests done.
Cool on rack for 1 hour, then turn cake out of pan to cool completely, then frost with cream cheese icing and toasted coconut. Can be baked in 2 round cake pans.
Bake cake mix, using milk instead of water and vanilla.
Bake in two layers.
Let cool and slice in two, making 4 layers.
Mix and put in refrigerator overnight.
Use your favorite recipe for cake layers.
Keep in refrigerator for 7 days before eating.
Bake Duncan Hines cake mix in two 9-inch pans according to instructions on cake mix box; bake about 25 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Grease and flour two layer pans. Prepare and bake cake mix as directed on package.
When cooled, split each layer to make four layers.
nd set aside.
Prepare coconut cake:
In large bowl, with