wo 9-inch-diameter cake pans with 2-inch-
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
f cake pan with melted coconut oil.
Beat almond butter, eggs, coconut sugar
owl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
edium high speed.
Add sugar gradually and beat until fluffy
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
Blend shortening and margarine together in large mixing bowl on medium-high speed.
Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together.
Add alternately with buttermilk, beginning and ending with flour mixture.
Add 1 2/3 cups coconut to cake batter.
Beat egg whites until stiff peaks form; fold into batter.
nch round cake pan; line with parchment paper.
Whisk coconut sugar, oat
Combine cake mix, 1 cup coconut, water and egg whites.
Combine cake mix, 2/3 cup coconut, water and egg whites.
Mix eggs, oil and water. Add cake mix. Mix well, then stir in the can of frosting. Grease and flour a Bundt pan and sprinkle 2 tablespoons powdered sugar in the pan. Chop 1/2 cup pecans and sprinkle in the pan. Pour batter over that and bake at 350\u00b0 for 50 to 55 minutes.
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.
Mix cake as directed on cake mix.
Stir in sour cream and coconut and bake as directed on cake mix package.
Cool 10 minutes and poke holes in cake with the handle of a wooden spoon.
Pour the whole can of creme of coconut over cake and into holes. Refrigerate.
Before serving, frost with Cool Whip and sprinkle with more coconut, is desired.
Keep chilled.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Use large mixing bowl.
Blend shortening and margarine together.
Add sugar slowly; beat until fluffy.
Add egg yolks one at a time, beating well.
Sift flour and soda together and add alternately with buttermilk, starting and ending with flour.
Add coconut to cake batter.
Beat egg whites until stiff.
Fold into batter.
Pour into 3 greased and floured round pans.
Bake 25 to 30 minutes in 350\u00b0 oven.
Cake will fall, but don't worry.
Mix and bake cake according to directions.
While still hot, poke holes all over cake.
Spoon cream of coconut over cake. Spread Cool Whip over cake and sprinkle with coconut.
Store in refrigerator.
Bake cake as directed on package except use whole eggs plus 1/2 can Angel Flake coconut.
When cake is done, punch holes in top of cake while still hot and pour 2/3 can cream of coconut on cake.
When cake is cooled, mix the Cool Whip, rest of cream of coconut and remainder of Angel Flake coconut for cake topping.