>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.
Bake cake according to package.
As soon as it comes out of the oven, pierce heavily with fork.
Mix cream of coconut and Eagle Brand milk together.
Immediately pour mixture slowly over cake, allowing it to absorb.
Mix Cool Whip and coconut together. When the cake is cool, spread Cool Whip and mixture over the top. Refrigerate.
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Prepare cake mix as directed.
While cake is not, mix sweetened condensed milk with cream of coconut milk.
Make small holes in cake with fork and pour mixture over cake.
Spread it until it soaks in.
Frost with whipped topping and sprinkle with shredded coconut.
Also good if whipped topping is not used.
Bake cake as directed on box.
Allow to cool.
Poke holes in cake several inches apart using end of wooden spoon.
Mix cream of coconut with milk and pour over cake.
Cover cake with Cool Whip. Sprinkle coconut on top of cake.
Refrigerate.
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.
1) Mix cake mix, 1/3 cup of
Bake cake as directed in 2 layers.
Cool and split into four. Mix coconut, sour cream and sugar together.
Put this between layers equally, saving 1 cup to mix with Cool Whip.
Use that to frost top and sides.
May be refrozen once thawed.
Keeps for months.
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!!
ut the 2 tablespoons of coconut.
5. Mix well, and
nd set aside.
Prepare coconut cake:
In large bowl, with
Bake cake mix as directed on box. Open cream of coconut and stir well. When cake is done and while it is still hot, poke holes in the cake and spoon cream of coconut into holes. Let cake cool. When completely cool, top with Cool Whip and sprinkle generously with coconut.
at and stir in the coconut. Chill overnight.
For
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
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.