21 - 30 of 177 for strawberry coconut cake
Bake cake as directed, use ... can pineapple, 1/2 can coconut. Repeat. Spread Cool Whip on top, sprinkle walnuts. Refrigerate overnight. Serves 20 to 25.
Bake cake in 2 layers ... peaches. (You may substitute two small angel food cakes for the cake. Tear them into pieces and use the same way as other cake.)
Tear cake into small pieces ... directions. Spread pudding over cake and fruits. Top with the Cool Whip. Garnish with coconut and pecans. Keep refrigerated.
Divide ingredients in ... half of sheet cake in bottom of ... ingredients in order given. Repeat directions for second layer. Top with nuts. Refrigerate.
Combine cake mix and dry ... separate bowl, mix coconut, nuts and ... remaining half of strawberry mixture and beat ... blackberries with blackberry Jello.
Prepare cake mix as directed ... of pan. Sprinkle coconut and chopped nut ... and refrigerate overnight. Garnish with whole strawberries. Shady Oaks Elem.
Mix all cake ingredients well. Pour ... from heat. Add coconut, pecans and ... (drained). Mix well. If a thicker icing is desired, add more confectioners' sugar.
Mix all cake ingredients by hand ... Add pecans and coconut. Layer topping ... optional and can be added to the cake mix - 1 cup optional added to topping.
Divide angel food cake in half. Tear ... cake and using the remaining ingredients in order, ending with Cool Whip on top and a few strawberries for garnish.
In 13 x 9 inch baking pan, bake cake according to package ... instead.) Refrigerate 24 hours. Before serving, sprinkle with coconut and chopped walnuts.
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