Tropical Coconut Cake Aka Better Than Sex Vers1000 Recipes

Steps:

• Bake the cake as directed.
• Mix the cream of coconut and sweetened condensed milk together.
• As soon as cake is done, punch a lot of holes in cake.
• Slowly pour the cream of coconut mixture into holes and all over cake.
• Pour pineapple, juice and all, over cake.
• Refrigerate until cold.
• Mix whipped topping and shredded coconut together and spread over the cake.
• Keep refrigerated.
• It must be cold to taste good.
• Make this the day before you want to eat it.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Steps:

• In a bowl, beat eggs, sugar and oil.
• Fold in dry ingredients and mix well.
• Add kumquats, nuts and pineapple.
• Pour into greased and floured tube pan.
• Bake 1 hour and 15 minutes at 350°F.
• Cool, remove from pan.