aste, cashews and 3/4 of the basil leaves. Pulse to
Add the rice and water to a medium
COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and
br>Pour about 2/3 of the sauce over the chicken
ix pieces. Thread alternate pieces of fish and prawns on Skewers
00c.
Coconut Rice.
Start with the rice.
Rinse rice under cold
Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.
n 1/2 - 1 cup of coconut.
Pour batter into a
sugar and coconut reserving 1/2 cup of the coconut to toast for
inutes, scraping down the sides of the bowl once or twice
Bake cake mix as directed on package.
Bake in a large Pyrex dish.
Remove from oven when done and make holes in entire cake with a spoon.
While cake is hot, pour can of milk and cream of coconut over top of cake, allowing it to fill holes.
Cool 3 to 4 hours.
Spread with Cool Whip and sprinkle with coconut. Refrigerate for keeping.
Bake cake according to box directions. Punch holes in cake while hot.
Mix Eagle Brand milk and cream of coconut and pour over hot cake.
Let cool completely.
Put Cool Whip on top of cake, then cover with coconut.
Store in refrigerator.
1/4 cup butter, and coconut flakes in a microwave-safe
Bake cake as directed on box.
Mix together Eagle Brand milk and cream of coconut.
Pour over cake as soon as it comes out of oven; set aside and let cool.
Cake will soak up mixture.
Spread Cool Whip over cake; sprinkle coconut on top.
Refrigerate.
Mix first 4 ingredients with electric mixer.
Add flaked coconut.
Pour into a greased 13 x 9-inch cake pan.
Bake at 350\u00b0 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and while still hot, poke holes into the cake with a meat fork.
Pour the can of cream of coconut over the hot cake and into the holes.
Cool and top with Cool Whip or whipped cream.
Chill.
Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan.
While cake is still warm, pour can of condensed milk over cake.
(Pole holes in cake so milk will go into cake.) Let cool.
Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together.
Pour over cooled cake.
Add remaining coconut to top of frosting.
Refrigerate several hours or overnight before serving.
Combine cake mix, egg whites, oil, milk and 1 can coconut in mixer bowl; mix well.
Spoon into greased and floured 9 x 13-inch cake pan.
Bake at 350\u00b0 for 20 to 25 minutes or until cake tests done.
Punch holes in warm cake.
Pour cream of coconut over top. Cool.
Mix and bake cake as directed; mix 1/2 of shredded coconut with cake mix.
While cake is warm, poke holes in cake.
Pour 3/4 can of cream of coconut over cake.
Mix remaining cream of coconut and shredded coconut with 8 ounces whipped topping.
Spread on cake.
Store cake in refrigerator.
Make cake and cool.
Mix milk and cream of coconut together. Punch holes all over top of cake.
Pour mixture on cake.
Put 1/2 coconut on top.
Top with Cool Whip.
Put rest of coconut on top. Refrigerate overnight.
Combine cake mix, egg whites, oil, milk and 1 can of coconut. Bake in greased sheet pan at 350\u00b0 for 20 to 25 minutes.
Make holes in warm cake with fork; pour cream of coconut over cake.
When cool, combine second can of coconut with whipped topping and frost cake still in pan.
Chill several hours and serve.