Directions: |
Directions:
1 box white cake mix with pudding
1 can sweetened condensed milk
1 (15 1/2 oz.) can cream of coconut (found with the drink mixers)
1 (16oz.) carton of whipped topping, thawed
1 (12oz.) pkg. frozen coconut, thawed slightly and divided
Bake the cake according to the directions for a sheet cake (9x13). Be sure
to spread the batter more to the sides of the pan than level... this will
make your cake come out more level when cooked than have that awful hump in
the center. In a small saucepan combine the condensed milk, cream of coconut
and half of the coconut. Place over low heat and warm through. Do Not Boil.
Spread this mixture evenly over the hot cake. Cool completely. Spread
whipped topping over cake and sprinkle remaining coconut on top. This cake
must be refrigerated and is better if made the day before you plan on
serving. It also freezes very well. I keep one in the freezer at all times,
just take it out, slice it and by the time dinner is over, it is thawed and
ready to eat.
Coconut Cake TNT
3 layers
Sift 3 times: 3 cups cake flour
2 tea. baking powder
1/4 tea. salt
Cream until fluffy: 1 cup butter
1 pound powdered sugar
Beat 4 egg yolks and add to butter and sugar. Add alternately, 1 cup milk
with flour. Add 1 cup coconut. Fold in stiffly beaten egg whites and 1
teaspoon coconut flavoring. Bake at 350 degrees for 35 minutes or until
done. This is the frosting I use for this cake.
Butter Cream Icing
1 package (3 oz.) vanilla pudding mix-the cooked kind, not instant
1 cup milk
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 tea. vanilla
Add milk to pudding mix and cook over low heat until thick, stirring
constantly. Cream shortening with margarine, sugar and vanilla until well
blended. Add cooked cooled pudding to creamed mixture and beat until fluffy,
about the consistency of thick whipping cream.
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This recipe for Coconut Cake Variations is from