ust an 8-inch round cake pan and set aside.
Prepare cake mix with eggs, water and
Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake.
Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.
Make cake mix as directed on cake box.
While cake is still warm, poke holes into top of cake.
(Suggestion:
Use a wooden spoon handle.)
Pour coconut cream into each hole slowly.
Add Eagle Brand milk to each hole also.
Let cake cool.
Then add Cool Whip over top of cake.
Sprinkle some coconut and pecans over top of cake.
Chill unopened can of coconut cream overnight.
Preheat the
ut. Chill for 10 mins.
Mix the coconut cream and lemon juice
10-15 minutes.
Combine coconut cream, frozen bananas, remaining 1/2
o 9-inch-diameter cake pans with 2-inch
b>cake mix, 2/3 cup coconut, water and egg whites.
Beat for
ogether cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes
pread 2 cups of flaked coconut onto a baking sheet, and
he white pith.
Place coconut cream and milk, sugar and zest
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
Pour into a greased 9X13 pan.
Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
Cool completely.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Spread over the cake.
Spread with whipped topping.
Sprinkle with coconut.
To make the cake: sift together the flour, baking
t high speed for 2 minutes.
Add sour cream, 1/3
br>To make the sponge cake, beat egg yolks, sugar and
MAKE COCONUT CREAM FILLING:
Mix milk,
ized pot, add the coconut milk (and or cream).
Heat, and
metal spatula, then bake for 20-25 minutes or until
pread a layer of ice cream over the cookies.
Repeat