>COCONUT
he soft eye of the coconut.
Drain out milk. Strain
Cream butter and sugar for at least 10 minutes. Sift
Bake cake as directed on box.
As soon as cake is out of the oven, poke holes all over the cake with handle of a small wooden spoon.
Immediately pour cream of coconut over the cake evenly, then pour Eagle Brand milk over the cake evenly.
Refrigerate until cold.
Spread Cool Whip evenly and sprinkle with fresh coconut.
Keep in refrigerator.
Makes a 9 x 13-inch cake.
nch round baking pans. Reserve coconut juice and add enough milk
Cream shortening and sugar; add alternately milk and flour. Add vanilla.
Bake in three 9-inch layer pans in a 350\u00b0 oven for 25 minutes.
Dribble coconut milk over layers.
Cover with whipped cream and fresh coconut.
nch round cake pans.
Bake at 375\u00b0 for 20 to
egrees for 15 minutes. Remove from the oven. The coconut should
o combine. Beat flour and coconut into mixture until well combined
Grease deep 9-inch round cake pan; line bottom with parchment
>coconut milk. Stir into the simmering cream until smooth; cook, stirring, for
time.
Stir in coconut, sifted flour, sour cream and
Combine first 4 ingredients in a heavy saucepan; stir with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until thickened and smooth.
Stir in flavoring.
Chill thoroughly.
Stir in coconut.
Prepare cake as directed on back of box.
(Bake in two 9-inch round cake pans.)
When cooled, slice each layer in half so to have 4 layers.
nd save for use in other recipes.
Place the coconut on
When cake is done, leave in pan; let cool for a while, then take a large fork and punch holes all in the cake.
While cake is still warm, pour liquid over top of cake.
Let cake finish cooling, then spread 1 large carton of Cool Whip over cake, then sprinkle fresh coconut over cake.
Keep in refrigerator.
CAKE:
Preheat oven to 350.<
Add sugar, coconut and coconut milk or water to egg whites. Cook over low heat to full boil, then for 2 minutes. Remove from heat and spread on cake while frosting and cake is still warm. (Do not use any other kind of coconut except fresh frozen; the other kind has sugar on them and will crystallize.)
Make cake by directions in 13 x 9-inch pan.
When cake is done, poke holes in top.
Pour milk and cream of coconut on top of cake.
Refrigerate overnight.
Put Cool Whip and fresh coconut on top.
Cream the shortening and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 375\u00b0 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.