Yield 18 Number Of Ingredients 9 Steps:
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
Time 1h Number Of Ingredients 10 Steps:
Mix together cake mix, fruit cocktail with juice and eggs with a spoon. Spray a 9 x 13 baking dish and spread in bottom of dish. Add Swirl. Mix together and sprinkle over the cake. Take a knife and cut mixture into the cake mix until all ingredients are wet. Bake in a preheated 325 degree oven for 40 to 45 minutes. Bring evaporated milk, sugar and butter to a rolling boil in a pan on top of the stove. Boil for one minute stirring often as will boil over on stove. Remove from stove and add coconut. Mix well. Spread over cake. Makes 10 to 12 servings.
Time 1h10m Yield 1 cake Number Of Ingredients 8 Steps:
Preheat oven to 325°F. In large mixer bowl, combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup coconut. Blend well, beating at medium speed for 2 minutes. Pour into a greased 9x13x2-inch pan. Sprinkle with brown sugar. Bake for 45 minutes or until cake springs back when pressed gently with finger. Meanwhile, in small saucepan, heat milk, sugar and butter. Let boil for 2 minutes. Remove from heat and stir in remaining 1 1/4 cups coconut. Spoon over hot cake in pan before serving. Serve warm or cool.
Number Of Ingredients 12 Steps:
Spray a 9x13 baking pan. Preheat the oven to 350º Fahrenheit. In a large bowl, mix together all of the cake ingredients. Mix using a hand mixer on low speed until combined, scraping the sides of the bowl as needed, then mix on medium speed for 1-2 minutes. Pour the batter into the prepared pan and spread evenly. Sprinkle the brown sugar and nuts evenly on top of the batter. Bake for 40-45 minutes until the cake tests done. Prepare the coconut frosting by melting the sugar, milk and butter in a small saucepan over medium low heat. Stir and bring to a boil. Boil for two minutes. Remove the pan from the heat and allow the mixture to cool for 15 minutes. Then mix in the shredded coconut. Spread the topping on the cake. Serve with whipped cream.
Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees fahrenheit and spray a 9x13 inch baking pan with nonstick cooking spray. In the bowl of an electric mixer, add cake mix, fruit cocktail with syrup, 1 cup of the coconut and the eggs. Mix on medium low for 2 minutes, or until well blended. Pour into prepared pan. Sprinkle with brown sugar. Bake 45 minutes, or until set but don’t over bake. While cake is cooking, make topping by heating the butter, sugar and milk on medium low in a saucepan, stirring occasionally. Once it boils, boil for 2 minutes. Remove from heat and add remaining coconut. Pour over hot cake when removed from oven. Serve warm or cool.
Time 1h Yield 12 serving(s) Number Of Ingredients 12 Steps:
Blend all cake ingredients except for brown sugar and nuts and beat 4 minutes with electric mixer at med. speed. Pour into a well greased 9 x 13 pan. Sprinkle with the brown sugar and nuts. Bake in a 325F oven about 45 minutes or tested done. Cool 15 minutes. Meanwhile make glaze by combining glaze ingredients and boiling for 2 minutes. Pour over warm cake.
