1 box German chocolate cake mix
1 can coconut-pecan frosting mix
1/4 cup oil
4 eggs
1 cup water

Method

1. Mix all ingredients, beating well.
2. Grease and flour bundt pan and add batter.
3. Bake for approximately 55 minutes at 350 degrees.
4. In cooler weather, a chocolate cream cheese frosting is good.

Cake:
100 g grated hazelnut
6 eggs
200 g chocolate (60-65% cocoa)
100 g butter, and 10 g for the form
2 g cinnamon
150 g sugar
20 g corn starch
10 g flour for the form

For the coconut ice-cream:
3 egg yolk
100 g sugar
10 g vanilla
250 ml coconut milk
200 ml cream
Coconut flakes

Method

For the cake:

1. Preheat oven to 180°C.
2. Melt chocolate over over steam, remove and add butter. As soon as it is mixed well add egg yolks.
3. Beat egg white, add sugar and stir in the chocolate mixture.
4. Add hazelnut and corn starch.
5. Bake for 30 minutes.

For the ice cream:

1. Beat egg yolks, sugar, vanilla until frothy. Add coconut milk while stirring constantly.
2. Whip the cream until almost stiff.
3. Combine with whipping cream and pour into the ice cream maker.
4. Add roasted coconut flakes to the mixture halfway through the preparation time.

1 box chocolate cake mix

First Icing:
1 cup sugar
1 cup evaporated milk
1 cup small marshmallows
1/2 cup coconut

Second Icing:
2 cups sugar
3/4 cup evaporated milk
1/2 stick unsalted butter
20 large marshmallows
2 cups chopped pecans

Method

Cake:
Bake cake by directions. Bake in a 9 X 13 cake pan. When done, remove from oven, poke holes in cake with a fork.

First Icing:
In pan, combine sugar, evaporated milk. Let boil 4 minutes. Remove and add small arshmallows, coconut. Pour over cake.

Second Icing:
In pan, combine sugar, evaporated milk, butter. Let boil 4 minutes. Remove and add large marshmallows, nuts. Pour over cake

Cake:
1 pkg.(4oz.) Bakers Germans sweet chocolate bar
1/2 cups water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs separated
1 tsp vanilla
1 cup buttermilk

Coconut-Pecan Frosting:
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks butter)
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 pkg. ( 7oz.) coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans

Method

Line bottoms of 3 (9inch) round pans with wax or parchment paper; grease sides of pans.

Cake:

1. Microwave chocolate and water in microwave on high for about 2 min until chocolate is melted. You will need to check and stir it a few times while in the microwave.
2. Mix flour, baking soda and salt;set aside
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Add egg yolks, 1 at a time, beating well after each addition.
5. Stir in chocolate mixture and vanilla.
6. Add flour mixture alternately with buttermilk, beating well after each addition.
7. Beat egg whites in another bowl with mixer until stiff peaks form.
8. Gently stir into batter.
9. Pour evenly into prepared pans.
10. Bake at 350* for 30 min. or done.
11. Cool in pans for 15 minutes.
12. Remove cake layers from pan and remove wax paper.
13. Cool completely.
14. Spread frosting between layers and onto top of the cake.

For frosting:

1. Mix milk, sugar, butter, eggyolks and vanilla in large saucepan.
2. Cook on medium heat for about 12 min.( I do this for about 15 min.) until golden brown and thickened. You have to stir the entire time.
3. Remove from heat.
4. Add coconut and pecans, mix well.
5. Cool.
6. Frost the cake!

1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans
2 cups miniature marshmellows
1 german chocolate cake mix (18 1/4 ounces)

Method

1. In a small saucepan, heat water and butter until butter is melted.
2. Stir in brown sugar; mix well.
3. Pour into a greased 13 x 9 x 2 baking pan.
4. Sprinkle with coconut, chocolate chips, pecans and marshmellows.
5. Prepare cake mix according to package directions; carefully pouring over marshmellows.
6. Bake at 325 degrees for 55 to 60 minutes.
7. Cool for ten minutes before inverting cake onto a serving plate.

For the cake:
3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

For the caramel nut goo:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
1/2 cup macadamia nuts, toasted and roughly chopped
1/2 cup flaked sweetened coconut, toasted

Method

1. Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.
2. Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
3. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
4. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
5. Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
6. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter).
7. Stir in the macadamia and coconut. Set aside.
8. When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.
9. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
10. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

Cake:
4 ounces German sweet chocolate squares
1/2 cup boiling water
1 cup butter
2 cups granulated sugar
4 eggs separated
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Filling and Topping:
14 ounce can sweetened condensed milk
1/2 cup water
3 egg yolks
1 tablespoon vanilla extract
1/2 cup unsalted butter
1-1/3 cups pecans chopped
10 whole pecans halves for garnish
1-3/4 cup flaked coconut

Method

1. Melt chocolate in water then cool.
2. Cream butter and sugar then beat in egg yolks.
3. Stir in vanilla and chocolate.
4. Mix flour, soda and salt then beat in flour mixture alternately with buttermilk.
5. Beat egg whites until stiff peaks form then fold into batter.
6. Pour batter into three cake pans lined on bottoms with waxed paper.
7. Bake at 350 for 30 minutes then cool 15 minutes and remove and totally cool on wire rack.
8. For filling cook milk, eggs and water over a double boiler until thickened.
9. Add vanilla and butter then whisk until it is melted and smooth.
10. Add the chopped pecans and coconut.
11. Spread between layers and over tops and sides of cake.
12. Garnish with pecan halves.

1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut

Method

1. Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
2. In a medium bowl stir together the cake mix and pudding mix.
3. Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
4. Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.

Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.

Cake:
4 eggs
3/4 c. oil
3/4 c. water
1 t. vanilla
1 pkg. ( 18 1/4 oz.) chocolate cake mix
1 pkg. ( 3.9 oz.) instant chocolate pudding

Filling:
2 c. flaked coconut
1/3 c. swt. condensed milk
1/4 t. almond extract

Topping:
1 can ( 16 oz.) chocolate frosting

Method

1. In a mixing bowl, beat the eggs, oil, water and vanilla. Add the cake and pudding mixes; beat for 5 minutes.
2. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
3. Combine the coconut, milk and extract; mix well. Drop by spoonfuls onto the batter. Cover with remaining batter.
4. Bake at 350 degrees for 50 – 60 minutes or until a toothpick inserted near the center comes
   out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. Frost with chocolate frosting.