World's Best Coconut Cake

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8 Servings
Cake American
Bake Desserts Cake American

1 box White cake mix Can also use yellow or onut cake; get the kind with pudding i
1 shot Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded
15 ounces Cream of onut Coco Lopez is a good brand to use. Please note that cream of coc
1 cup onut milk

1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. However, instead of using water or milk, substitute coconut milk instead. 2. Grease a 9" X 13" cake pan, pour the batter into the pan and bake according to directions on the box. 3. Once the cake is cooked, take out of the oven and let it cool off for 15 minutes. 4. Take the end of a wooden spoon and poke holes in the cake (3 rows of 4 holes is adequate for a 9" X 13" cake pan). 5. Mix 1 shot of Creme de Cacao with the can of cream of coconut. You might first need to put the can of cream of coconut in warm water to reliquify, as cream of coconut can congeal at cooler temperatures. Make sure it's well mixed. 6. Pour the cream of coconut/Creme de Cacao mixture on the cake, including into the holes. 7. Put the cake, still in the pan, uncovered, in the fridge for about 2-3 hours. 8. Once the cake has cooled, take out of the refrigerator and cover with vanilla or coconut frosting. 9. Cover with shredded coconut to suit taste. 10. Optionally, drizzle another shot of Creme de Cacao on top of the coconut. 11. Pig out! Original recipe from Elise Mercado, with a few revisions by Brent N. Hunter, make this the best coconut cake in the world!


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World's Chocolatiest Brownies

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16 Servings
Chocolate
American
chocolate chips sweet and spicy dessert Chocolate American

3/4 cup ar
3/4 cup ter
2 TBS water
2 cups colate chips
1 tsp illa
2 s
3/4 cup ur
1/2 tsp t (I usually just put a pinch)
1/4 tsp ing soda
1 *I add 1 TBS nge peel
1 *I also add 4-5 TBS Irish am

**you can easily double the recipe which I did this time around. I used an 11x 17 pan for double the recipe. In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil. Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine. Add 1 cup (I reserve a handful so I can sprinkle on top...you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do ...it is OK they still come out great!). Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal. Since I doubled it, I used an 11 x 17 pan. Bake in a preheated oven set at 325. for 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.


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World's Best Coconut Cake

Click here for a larger picture of World's Best Coconut Cake
6 Servings
Cake
American
Desserts Bake Cake American

1 box Yellow cake mix With pudding in the mix
1 can (12 oz) Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded

1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. 2. Put into a 9" X 13" cake pan and bake according to directions on the box. 3. When the cake is cooked, let it cool off for 15-30 minutes. 4. Take the end of a wooden spoon and poke holes in the cake in many places. 5. Pour a generous amount of Creme de Cacao on the cake, including into the holes created by the end of the wooden spoon. 6. Cover with vanilla or coconut frosting. 7. Sprinkle with shredded coconut. 8. Pig out!


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