br>Add the butter and shredded coconut and continue cooking, stirring, for
nd flour 2 (9-inch) cake pans.
In an electric
>COCONUT
Begin by choosing a cake pan recommended on the cake mix box.
eat and stir in the coconut. Chill overnight.
For the
Mix 1 cup of sugar, shortening, flour and milk, beginning and ending with flour.
Add vanilla and coconut flavoring.
Add shredded coconut.
Beat egg whites until soft peaks form.
Slowly beat in 1/3 cup of sugar and salt.
Fold into cake batter.
Pour into 2 greased and floured
cake pans. Bake until done when tested, 30 to 35 minutes at 350\u00b0.
Enjoy.
(Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked
ans.
To make the cake: Mix the butter and sugar
>Coconut
ntil incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix
FOR THE CAKE: Preheat oven to 350 degrees
-by-8-inch square cake pan with parchment paper; grease
Prepare cake mix as directed on package.
Bake in greased and floured 9 x 13-inch baking pan until done.
While cake is still hot, punch holes in cake and pour the can of cream of coconut over the top.
Let cool and spread Cool Whip on top of cake.
Top with shredded coconut.
Keep in refrigerator until ready to serve.
Cake freezes well, too.
Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.
Bake the cake as directed.
Mix the cream of coconut and sweetened condensed milk together.
As soon as cake is done, punch a lot of holes in cake.
Slowly pour the cream of coconut mixture into holes and all over cake.
Pour pineapple, juice and all, over cake.
Refrigerate until cold.
Mix whipped topping and shredded coconut together and spread over the cake.
Keep refrigerated.
It must be cold to taste good.
Make this the day before you want to eat it.
Bake cake as directed.
Punch holes in cake top while still hot.
Spread cream of coconut while cake is hot.
Sprinkle very lightly with grated coconut.
Spread undrained pineapple now.
Let cool.
Cover with whipped topping and more shredded coconut.
Keep refrigerated.
00b0F.
Grease a 9x13 cake pan with the oil.
Bake sheet cake according to directions on box, using either 2 eggs or 3 egg whites.
Let cake cool and poke holes in cake with fork.
Pour cream of coconut in holes.
If you like, mix Eagle Brand milk with cream of coconut and pour in holes.
Spread Cool Whip on top of cake.
Sprinkle shredded coconut on top of Cool Whip.
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.
Mix cake as to directions.
While still warm, punch holes all over cake.
Pour over a mixture of cream of coconut and sweetened condensed milk.
Allow cake to cool thoroughly and spread with the Cool Whip, then sprinkle with shredded coconut.
Cake must be refrigerated and is very moist.