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.
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.
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 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.
Time 50m Number Of Ingredients 13 Steps:
Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9x13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool, with prepared whipped topping, if desired. For Butter Glaze: Combine butter, sugar, and milk in saucepan; boil 2 minutes. Stir in coconut. Most good cooks caution not to try a new recipe for guests unless you are 90% sure it will come out right. If you are using a cookbook you can trust, then your success ratio goes way up. Like good cookbooks, name-brand cake mixes are made so well these days that there is little doubt they will bake and taste good if you follow the instructions carefully.
Yield 15 Number Of Ingredients 10 Steps:
Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together. Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes. Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.
