|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
Tip: Try coconut cake for more results.
Results 1 - 10 of 14 for wet coconut cake
Result Page: 1
Bake cake as directed in ... by cream of coconut. Refrigerate cake ... overnight. Top with 8 ounces Cool Whip, then sprinkle with coconut. Keep refrigerated.
Combine sour cream, coconut and sugar. Mix well and set aside. Bake cake mix as directed. ... cake. Top with your favorite white frosting. Keep refrigerated.
Prepare cake using directions on ... small package of coconut (save a small ... medium container Cool Whip. Sprinkle with remaining coconut. Refrigerate.
Mix cake, bake in ... condensed milk and coconut milk, pour over ... refrigerator 2 to 3 hours. Cover with Cool Whip and sprinkle with coconut. Very good!
Make according to ... together and add coconut flavoring (sugar must be melted). After cake is done, remove ... can well and pour over hot cake as before.
Mix coconut, powdered sugar ... a 2 layer cake according to package ... with Cool Whip. Let set in refrigerator for 24 hours in a tightly sealed container.
Bake cake mix in 2 ... layers. Mix sugar, coconut, and sour ... reserved 1 cup to 1 carton Cool Whip. Frost cake with this mixture. Refrigerate overnight.
Bake cake as directed on ... remaining ingredients together. Split the cake layers in half. Fill between layers with Cool Whip mixture and refrigerate overnight.
Prepare cake as directed on ... of cream of coconut over the cake. ... shredded coconut over cake. When the cake is cooled, ice with Cool Whip. Cool and enjoy!
Bake at 250 degrees for 3 hours or check with straw for doneness.
Result Page: 1
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