>COCONUT
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.
et aside.
Prepare the cake mix using the water, oil
>coconut to make sure that is mixed together.
Place the cake
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Mix sour cream, sugar and coconut together and put in refrigerator to soak for 4 hours.
Mix and bake cake mix according to directions on box.
Split 2 layers to make 4 layers.
Spread sour cream mixture between layers.
Ice entire cake with Cool Whip. Sprinkle 1/2 package frozen coconut on top of cake.
Seal cake in cake hider and place in refrigerator for 2 to 3 days before serving (very moist).
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Combine first 3 ingredients.
Let set overnight in refrigerator.
Mixture should be chilled.
Next day, prepare cake according to package directions for 2 (8-inch) layers.
Cut each 8-inch layer in two, making 4 (8-inch) layers.
Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers.
Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling.
Super moist.
Super good.
Mix and bake cake according to package directions in a 9 x 13-inch pan.
While cake is baking, mix sour cream, coconut and sugar.
Let set until sugar is dissolved.
Just before time to take out of oven, heat cream of coconut in small boiler just to boiling.
Remove cake from oven and poke holes in cake with long-tiered fork.
Spoon cream of coconut slowly over hot cake evenly.
When cake is cool, top with the coconut mixture to which thawed Cool Whip has been added.
Store in refrigerator.
Cake is ready when cool.
Prepare cake according to directions on box in an oblong pan. While cake is till warm, punch holes in cake with large prong fork.
Mix milk and cream of coconut; pour over cake.
Top with Cool Whip and then coconut; refrigerate.
The night before baking the cake, combine sugar, sour cream and coconut.
Store in refrigerator in a covered bowl.
Next day, prepare cake and bake.
Turn out layers and cool.
Split each layer to a total of 4 layers.
Fill and frost with sour cream mixture.
Store in the refrigerator in cake box.
Do not cut for 4 days.
1) Mix cake mix, 1/3 cup of
br>Cover and place in refrigerator overnight.
Next morning bake
Bake cake according to package directions (two 9-inch layers). Mix sugar, vanilla and sour cream and let stand in refrigerator while cake is baking.
Cool cake; slice layers in half.
Pour sour cream mixture, coconut, nuts and cherries alternately on each layer.
Store in refrigerator.
Cake is best made a day before serving.
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
Cook white cake mix according to directions.
Cook in 9-inch sheet cake pan.
Cook milk and sugar.
Let boil for about 5 minutes.
Add vanilla.
While cake is still hot, punch holes with toothpick in top, then pour hot mixture over top.
Allow to cool. Spread Cool Whip over top.
Sprinkle coconut evenly on top and refrigerate.
Lasts for several days.
Mix cake mix according to directions and bake in two 9-inch greased and floured round cake pans. Let cake cool and then split each layer in half. Mix remaining ingredients and spread this mixture between layers and on top and sides of cake and place in air tight container for three days in refrigerator.
Cake can be eaten immediately, but it is recommended that it set 3 days in the refrigerator.
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!