Time 1h Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed. Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Number Of Ingredients 11 Steps:
Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter. In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan. Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely. Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.
Time 2h Yield 24 Number Of Ingredients 5 Steps:
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Time 30m Yield 1 oblong cake, 12-14 serving(s) Number Of Ingredients 9 Steps:
Mix white cake and bake in 9" x 13" pan according to directions. When done, punch holes all over cake with wooden dowel. Pour condensed milk and coconut cream over cake while still warm. Allow to cool a little and spread with Cool Whip topping. Sprinkle with coconut and pecans. Ready to serve. Refrigerate uneaten portion.
Time 40m Yield 12 serving(s) Number Of Ingredients 8 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.
Yield Makes enough for 1 nine-inch cake Number Of Ingredients 6 Steps:
In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
