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Results 111 - 120 of 295 for coconut rum cake
Cream butter, sugar, Crisco. Add ... Combine in saucepan until sugar melts. Cool your cake in pan. Let stand 20 minutes. Turn onto plate. Cool.
Beat for 4 minutes. Put ... pan. Frost. Mix pineapple, pudding and rum. Fold in Cool Whip. Frost. Top cake with coconut. Keep in refrigerator.
113. PINA COLADA CAKE
Blend dry ingredients. Beat together ... oil, water and rum. Stir in coconut. Pour in greased and ... Cool Whip. Frost cake. Chill 1 to 2 hours.
114. COCONUT POUND CAKE
Cream butter until smooth. Gradually ... and extracts. Add coconut last. Pour into tube pan. ... Cook 5 minutes. Pour hot mixture over hot cake.
115. PINA COLADA CAKE
Preheat oven to 350 degrees. ... maraschino cherries, toasted coconut for garnish.) Combine cake mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat ... until ready to serve.
Cream softened butter and shortening; ... out clean. Cool cake in pan 10 minutes, remove ... Bring to a boil. Remove from heat; add almond extract.
Cream butter, shortening and sugar ... and 30 minutes. Cool cake 5 minutes before removing from pan. Beat until smooth and pour over hot cake.
Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes. ... large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low ... with remaining coconut. Chill.
119. PINA COLADA CAKE
Place all of the ingredients ... minutes, or until cake springs back when lightly touched. ... pudding mix and rum together; beat until well blended. ... and sprinkle with coconut.
120. PINA COLADA CAKE
blend all ingredients in large ... ingredients except Cool Whip and coconut. Fold in Cool Whip and frost cake. Sprinkle with coconut. Refrigerate.
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