#3109 - Coconut Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
2 tsp. coconut milk OR whole milk
1 tsp. coconut extract
Baker's angelflake coconut (if you want it less sweet, use unsweetened coconut instead)

In a bowl add powdered sugar, coconut milk and coconut extract--stir until mixed and smooth. If too thick, add a tsp. of whole milk and stir again. Use as a glaze for any kind of cake, then sprinkle the coconut evenly over the glaze before it dries. It's really good on a white/vanilla bundt cake.

#2524 - Quick Pina Colada Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
3 eggs
1/3 cup canola oil
1 1/3 cups water
1 tsp. + 1 TBSP coconut extract
1 to 1 1/2 cups Baker's angelflake coconut

In a mixer add cake mix powder, water, eggs, canola oil and 1 tsp. coconut extract--beat until mixed, then beat on medium speed for 2-3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. Make your own vanilla frosting and add 1 TBSP coconut extract to your frosting when beating it. Frost the cake, then sprinkle coconut all over the frosting.

#1870 - Easy Pineapple Cheese Squares

(by Shirley McNevich)

1 box Pillsbury Plus white cake mix
1/2 cup Parkay margarine
1 egg
2 tsp. coconut extract
Topping: 1 can ready-made vanilla frosting; 1 - 8oz. Philadelphia cream cheese (softened); 1 - 20oz. can Dole crushed pineapple (drained); 2 eggs

In a mixer add cake mix, Parkay, 1 egg and coconut extract--beat at low until mixed. Pat the mixture into a greased 9 x 13 cake pan. In a mixer add vanilla frosting and cream cheese--beat. Add crushed pineapple--beat. Remove 1 cup of the topping mixture but leave the rest of the mixture in the mixer. Add 2 eggs to the mixture in the mixer--beat. Pour the topping mixture evenly over the batter mixture in the cake pan. Bake at 350 degrees for 50-60 minutes or until topping is set. Cool completely. Spread the reserved cup of topping mixture evenly over the top. Refrigerate until cold.