Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Prepare the yellow cake mix as directed for a 9 X 13 pan
/2 tsp of coconut extract to cake ingredients.
Bake according
Prepare and bake cake as package directs in a
Directed on Cake Mix).
Mix together Cake Mix, Eggs
Bake the prepared cake mix in a 9x13\" pan
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
wo clean 9 inch round cake pans. Pierce cakes with large
nch baking dish.
Mix cake mix, water, oil, and eggs
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
bake cake according to directions in 9/13 pan.
poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
frost with cool whip and top with coconut.
must be kept in refrigerator.
might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
In a medium-size bowl, put 1/2 cup of coconut, then add 4 tablespoons sugar and 3/4 cup of warm milk. Stir well until mixed. Poke cake all over with fork and then pour the milk mixture all over cake, then allow to cool and frost with frosting made from Cool Whip, sour cream, 1/4 cup of confectioners sugar and 1/2 cup of coconut. Then top with remaining coconut. Chill until time to serve. Cake needs at least 3 hours to saturate, but overnight in fridge is best.
Combine cake mix, 1 cup coconut, water and egg white.
Beat for 2 minutes on high speed; reduce to low and beat 1 minute. Pour into 13 x 9-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cool in pan 1 minute.
Poke holes in cake with toothpick.
Pour cream of coconut over cake.
Spread Cool Whip and sprinkle with coconut and cover.
Chill 4 hours.
For the Cake:
Follow instructions on cake box; use hand mixer to
Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.
Mix and bake cake according to directions.
While still hot, poke holes all over cake.
Spoon cream of coconut over cake. Spread Cool Whip over cake and sprinkle with coconut.
Store in refrigerator.
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.
Prepare and bake the cake mix according to package directions
wo 9-inch-diameter cake pans with 2-inch-