Cajun Coconut Cream Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Steps:

• 1. Drain coconut and reserve syrup to add to cake mix. Preheat oven and prepare pan(s) as directed on box. Prepare cake mix according to package directions and add the reserved coconut syrup. Bake as directed. *Cool completely*. If necessary, after cooling set in freezer for about 10-15 minutes. In medium bowl, combine sour cream and drained coconut; set aside. Whip cream until stiff and fold in sour cream-coconut mixture. Fill and frost cake. Refrigerate any leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.