1 - 10 of 77 for coco lopez
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Bake cake in ... pour 1 cup Coco Lopez cream of coconut ... days of refrigeration "if you can wait". The extra time of refrigeration gives more moisture.
Mix and bake ... pour can of Coco Lopez over cake, spread ... overnight. The next day spread Cool Whip over cake. Sprinkle coconut over top of Cool Whip.
Place all ingredients in a large bowl and mix with cake mixer for 5 to 6 minutes. Place "Ultimate Coquito" mix in bottles and cool in refrigerator. ...
Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium ...
Use oblong pan. Bake cake according to directions on box. After baking punch holes into cake. Pour cream of coconut over cake and Eagle Brand milk ...
Mix all ingredients and bake for 45 minutes in 350 degree oven in a bundt pan. Cream cheese, sugar, vanilla, and butter; add pecans and coconut. You ...
Bake in 3 layers at 350 degrees for 35 minutes. Beat ingredients together and ice cake only between the layers.
Mix cake as directed on package and bake. Remove from oven and punch holes with wooden spoon handle. Pour cream of coconut in holes. Sprinkle cake ...
Mix according to directions on box and add one cup of coconut. Bake at 350 degrees for 1 hour in greased tube pan. Remove from oven and after 10 ...
Combine cake mix ... holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.
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