Coconut Cream Cake Aka Princess Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Steps:

• Preheat oven to 350°F. Crust: Mix crust ingredients and pat in an 8x8 inch pan. Bake 15-20 minutes, until just beginning to turn golden. Do not over bake. Filling: Beat together sugar and cream cheese. Fold in 1 cup whipped topping. Spread on cooled crust. Combine pudding and whole milk. Mix until thickened. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle toasted coconut evenly on dessert. Refrigerate.

Steps:

• 1. Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish.
• 2. While baking the cake, mix one can of coconut cream or milk with a can of sweetened condensed milk. You can use any brand, I personally pick it up at the Dollar Store as it is cheaper.
• 3. When the cake is done and while it's still hot take a skewer or a chopstick and poke holes evenly all the way thru the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way)
• 4. Pour the coconut milk/condensed milk over the cake evenly till it's all used. It will pool along the cake but that's ok. Let the cake cool in the pan or dish then put in the refrigerator.
• 5. When the cake is cold, spread the cool whip over the cake then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time the consistency is like a coconut cream pie! The taste is sooo very good and creamy. ENJOY!

Steps:

• 1. Layer one (crust): Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
• 2. Layer 2: Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
• 3. Layer 3: Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Steps:

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.