Coconut Refrigerator Cake Recipes

Steps:

• bake cake according to directions in 9/13 pan.
• poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
• frost with cool whip and top with coconut.
• must be kept in refrigerator.
• might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
• Prepare the cake mix using the water, oil and eggs as directed on package directions.
• Bake in preheated oven for 25 to 35 minutes or as directed on package.
• Test cake by inserting cake tester off center, when it comes out clean cake is done.
• Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
• With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
• Cover and refrigerate until serving time.
• At serving time spread with cool whip and sprinkle with lightly toasted coconut.

Steps:

• .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
• Stir the cream of coconut to make sure that is mixed together.
• Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
• Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
• Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
• While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
• Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
• Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
• While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
• To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
• This cake can be stored in the refrigerator for up to one week.

Steps:

• Thaw the frozen coconut, add the sour cream and sugar, mix completely, refrigerate overnight.
• Make the yellow cake per package directions. When cooled, split the layers in half, to make 4 layers.
• Pat the coconut mixture on each layer, stacking 4 high, and then pat coconut mixture on sides and top. You are actually icing all layers, however this mixture will not spread. It may even fall off the cake some, but keep patting it back on.
• Store covered in refrigerator for 4 days, Eat on 5th Day.

Steps:

• Prepare cake mix and bake in 9x13 pan.
• Poke holes in cake.
• On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
• When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
• Refrigerate.
• It tastes better if it is made 1-2 days ahead of time.