>COCONUT
o combine. Beat flour and coconut into mixture until well combined
Grease deep 9-inch round cake pan; line bottom with parchment
time.
Stir in coconut, sifted flour, sour cream and
Combine sugar, sour cream and coconut and store overnight. The next day, bake cake according to package directions.
Cool. Split each layer in half to make total of 4 layers.
Frost with sour cream mixture and store in refrigerator for at least 4 days before serving.
Tastes just like Grandma's homemade coconut cake.
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.
Prepare the yellow cake mix as directed for a 9 X 13 pan
ou used cake flour).
To replace in recipes calling for a
eavy cream, sugar, and coconut cream in a heavy saucepan
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.
irections and let cool. Turn cake out of pan(s) and
ottom with parchment paper.
For the coconut topping, combine flour and
1) Mix cake mix, 1/3 cup of
bout 50 mins.
Meanwhile, for the coconut topping, stir all ingredients
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.
mbine the first 6 ingredients for the Coconut cake Layer in a mixing
Mix and put in refrigerator overnight.
Use your favorite recipe for cake layers.
Keep in refrigerator for 7 days before eating.
/2 tsp of coconut extract to cake ingredients.
Bake according
Pour melted margarine in a 9 x 13 inch cake pan.
Sprinkle 1 cup coconut over margarine.
Prepare cake mix according to directions on box and pour over the coconut.
Bake at 350 degrees for 30- 35 minutes, until cake tests done.
Remove from oven, immediately pour cold milk over hot cake.
Let cool completely.
Spread cool cake with Cool Whip and top with additional coconut if desired.
Store in refrigerator.