ESTIMATING A TOTAL YIELD FOR TWO CUPS COCONUT WATER. USE ONLY NUTIVA
5 degrees for 15 minutes. Remove from the oven. The coconut should
For Cake: Make cake according to package directions and add the coconut extract. Bake
FOR THE CAKE: Preheat oven to 350 degrees
For the filling:
Heat the
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.
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.
eavy cream, sugar, and coconut cream in a heavy saucepan
ottom with parchment paper.
For the coconut topping, combine flour and
baking powder, orange zest and coconut. Stir in a figure of
For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut
nd set aside.
Prepare coconut cake:
In large bowl, with
For the cake:
Preheat oven 375 degrees
For the cake:
Preheat oven to 350\
For the cake:.
Place date paste, coconut oil, vanilla and salt in
FOR THE CAKE: Add cream of tartar to
n vanilla, then stir in coconut. Cool until just warm, cover
ans.
To make the cake: Mix the butter and sugar
emove the\"meat\" of the coconut and shred.
Beat butter