Toasted Coconut Refrigerator Cake Recipes

COCONUT REFRIGERATOR CAKE

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.

CHEATING TOASTED COCONUT REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spread the coconut on a baking sheet and toast in the oven until golden brown. About 10 minutes, shaking the tray once halfway through cooking.
• Remove and let cool.
• In a medium bowl, gently fold together the whipped cream and pudding.
• Slice each cake vertically in half, then slice each half horizontally into three 1/2 inch layers.
• Line an 8x8 square pan with 4 slices of cake to make one layer.
• Top with about 1 cup of pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture.
• Refrigerate for one hour.
• Garnish with the toasted coconut.

REFRIGERATOR COCONUT CAKE

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.