Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
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.
For a Yellow Cake: Sift together flour, baking powder
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
Make the white cake according to directions on package.
Cool 10 minutes.
Poke holes with a fork.
Pour 1 can of cream of coconut over cake.
Cool.
Cover with Cool Whip and coconut.
ox of white cake mix and bake according to the recipe.
Cool
Prepare cake as directed in 13x9 pan, from a mix or using your
ore-bought white cake mix: Use in any recipe calling for a white cake mix
To make chiffon cake: Let egg whites
nd sides of the cake. Crumble the cake into very fine crumbs
izza sauce from all whole ingredients. This pizza sauce recipe can be
llow fondant.
Pre-colored white fondant.
Pre-colored black
inutes until the sweet corn cake is firm.
Remove pan
An angel food cake baked from scratch is so much better for this recipe.
hites from the yolks. This will give you a true white cake. Do
lour two 8-inch round cake pans. Set aside.
Beat
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
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.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
loosen cakes. Gently remove from pans to cooling rack; remove
This cake is so easy you don't even need a recipe.
Bake white cake in a 9 x 13-inch pan according to package directions. Poke holes in top of cake as soon as you take it from the oven and pour sweetened condensed milk over all.
Cool completely.
Spread with Cool Whip and sprinkle all over with coconut.