|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 742 for frozen coconut cake
Prepare cake mix and bake ... cooling cake will absorb. Let cool. When cake is cool spread Cool Whip over top then sprinkle with frozen coconut. REFRIGERATE.
Mix coconut, sour cream ... one day. Bake cake mix according to ... spread on top and sides of the cake. Keep in refrigerator for 3 days before serving.
Mix coconut, sour cream ... 1 day. Bake cake according to directions, ... top and sides of the cake. Keep in the refrigerator for 3 days before serving.
Mix all ingredients for cake well. Place in ... for icing well. Ice sides of cake and top leaving a little of the coconut filling showing on top of cake.
Bake cake according to directions ... Mix sour cream, coconut, sugar, let sit until sugar melts. Stir and put between layers and on top of cake. Refrigerate.
Mix coconut, sour cream ... 1 day. Bake cake according to directions, ... top and sides of the cake. Keep in the refrigerator for 3 days. before serving.
Cook cake according to directions ... cream, sugar and coconut. Reserve 1 ... for 3 days at least before serving. (This cake freezes well up to 3 months.)
Sift flour with ... batter; sprinkle with coconut. Bake at 400°F for 13 minutes. Turn cake out onto cloth ... set but not firm. Makes about 2 1/4 cups. .
Cook until thick: Pineapple, butter, eggs, flour and sugar. Add nuts and coconut. Pour over hot cake.
Prepare according to ... and chill: After cake is cool cut ... 1 cup of coconut mixture. Spread the ... Cover and refrigerate for 3 days before serving.
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