lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Roll
Ingredients:
- 4 eggs
- 80 sugar
- 100 all-purpose flour
- 40 vanilla essence
- 1/2 fine sugar
Instructions:
1. Prehear oven to 200celsius. Line and grease a swiss roll pan.
2. Beat egg whites first till foamy and gradually add in sugar. Whip till soft peaks form.
3. Put all the yolks into the egg white mixture and beat at medium speed for 3 minutes. Fold in flour and vanilla.
4. Make sure no trace of flour is left. Fold in oil very well till no longer visible.
5. Pour onto tray and bake for 7-8 minutes, no longer.
6. Invert onto a cake rack and let cool COMPLETELY. When thoroughly cool, place on a big sheet of parchment or wax paper and spread buttercream onto cake. With the aid of the paper, roll it up jelly roll style.
7. Roll the top of the roll in the fine castor sugar. Chill for at least 30 mins to ensure it "sets".
Title: Heath Bar Cookies
Ingredients:
- 1 3/4 margarine
- 2 vanilla
- 1 1/2 sugar
- 3 flour
- 1/2 baking soda
- 3
Instructions:
1. Blend margarine, sugar and vanilla. Mix well.
2. Add flour and baking soda.
3. Mix in crushed candy bars.
4. Roll into balls and flatten with a fork.
5. Bake for 1o minutes at 350°F.
Title: Scott's Original Burnt Cream
Ingredients:
- 2 heavy cream
- 4 granulated sugar
- 1/2 vanilla
- 1 granulated sugar
- 4 brown sugar
- 1
Instructions:
1. Cream:
2. Preheat oven to 350 degrees.
3. Heat cream over low heat until bubbles form around the edgo of the pan.
4. Beat egg yolks and sugar together until thick, about 3 minutes.
5. Gradually beat cream into egg yolks, then stir in vanilla.
6. Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
7. Sugar Topping:
8. Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
9. Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.
Title: Hot Milk Coconut Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 milk
- 1 vanilla
- 1 flour
- 1 baking powder
- 1 salt
- 3 butter
- 1/2 brown sugar
- 2 coconut
- 1/2
Instructions:
1. Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
2. Bake 30 minutes at 350.
3. Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
4. (few minutes).
Title: Sure Winner Bread Pudding
Ingredients:
- 7 butter
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/4 eggs
- 3 homogenized milk
- 4 vanilla extract
- 2 nutmeg
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. Lavishly butter the bread slices on one side and cut in half.
2. Layer the bread, butter side down, in an ungreased baking dish sprinkling the dried fruit between layers (if using) Combine eggs and sugars and beat, gradually adding milk.
3. Stir in vanilla, nutmeg and salt.
4. Pour over the bread placing a plate on top to prevent the bread from floating.
5. Cover and let stand in the refrigerator for several hours.
6. Bake, covered, in 350 F oven for 1/2 hour and then uncover and bake 1/2 hour longer.
7. Serve warm with any fruit sauce or vanilla ice cream.
Title: Strawberry Compote
Ingredients:
- 1/4 caster sugar
- 150 strawberries
Instructions:
1. Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves.
2. Increase heat to high and bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly.
3. Remove from heat and stir in strawberries. Set aside.
Title: Easy Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together softened butter and sugar until very well incorporated. DO NOT substitute. You MUST use butter and no sugar alternatives.
3. Add in flour and mix until dough forms into a ball. Try not to over mix.
4. Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter.
5. Wrap roll and chill in the fridge for a couple hours or until firm.
6. Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart. These should not spread too much as they cook.
7. Bake for about 10 minutes or until just barely golden around the edges.
8. Cool for a couple minutes and then gently remove from pan and cool on a cookie rack.
9. They are light, crisp and decadently delicate once cooled.
10. NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie. I have also been lazy and formed circles by hand instead of chilling. You can also add a couple drops of food coloring for a fun twist.
Title: Anzac Biscuits
Ingredients:
- 125 butter
- 4 golden syrup
- 1 maple syrup
- 1/2 rolled oats
- 1/2 plain flour
- 1/2 whole wheat flour
- 3/4 brown sugar
- 1/2 baking soda
- 1 boiling water
Instructions:
1. Preheat oven to 160°C (I'm guessing about 325-350°F).
2. Melt butter and syrup over stove until all melted and combined.
3. In another bowl, combine the flours, oats, sugar, coconut and baking powder.
4. Add to this the butter and if needed the boiling water.
5. Roll biscuits into small balls and gently push down.
6. Place on over tray and bake for 15 minutes.
Title: Chocolate Layer Cake for 2
Ingredients:
- 1 all-purpose flour
- 1/4 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 sugar
- 1 shortening
- 1/4 egg
- 1 vanilla
- 1/2 milk
- 3/4 butter
- 1/2 margarine
- 1/2 cocoa powder
- 2 1/2 powdered sugar
- 1 vanilla
- 2 -3 milk
Instructions:
1. Preheat oven to 350 degrees.
2. In a small add first 5 ingredients, combining well,and set aside.
3. In a large bowl, cream together shortening and sugar until smooth.
4. Then add egg and vanilla to creamed mixture.
5. Add 3/4 cup milk and dry ingredients a little at a time to the egg/shortening mixture until smooth and creamy.
6. Pour into a greased and floured 9 inch cake pan.
7. Bake for 30 to 35 or, until toothpick is inserted between the center and edge of pan and comes out clean.
8. Cool in pan for 10 minutes then finish cooling completely on wire rack.
9. In a medium sized mixing bowl,cream butter.
10. Add powdered sugar, cocoa,vanilla, and enough milk to reach a desired spreading consistancy.
11. Cut cake in half, top half with 1/2 cup of frosting,spreading evenly.
12. Place remaining cake half on top of iced cake half.
13. Take remaining frosting and frost top and rounded side of cake.
14. Enjoy !
Title: Chocolate Swirl Cake
Ingredients:
- 175 butter
- 3/4 sugar
- 3 eggs
- 1 1/4 flour
- 2 baking powder
- 2 vanilla
- 2 butter
- 25 baking chocolate
- 50 icing sugar
- 3/4 hot water
- 2 white chocolate
- 100
Instructions:
1. Cream butter and sugar together until light and fluffy.
2. Add eggs, beating in one at a time.
3. Sift over flour and baking powder and fold into butter mixture.
4. Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
5. Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
6. Swirl the mixtures together with wooden skewer.
7. Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
8. Cool cake a little. Turn out onto a cake rack and ice when cold.
9. Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
10. Add water and mix to combine. Spread over cake when cool.
11. If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
Title: Cranberry Rolypoly
Ingredients:
- 3 cranberries
- 1 sugar
- 1/3 navel orange
- 1 cinnamon
- 2 all-purpose flour
- 2 sugar
- 2 1/2 baking powder
- 1/2 salt
- 6 butter
- 1 milk
- 1/2 butter
- 2 margarine
- 3 sugar
- 1/2 walnuts
- 1/4 cranberries
- 3 light corn syrup
- fresh mint leaves
- heavy cream
Instructions:
1. Preheat oven to hot (400 degrees Fahrenheit). Grease and flour a cookie sheet.
2. Prepare Cranberry Sauce:
3. Combine cranberries, sugar, orange and cinnamon in saucepan. Bring to boiling. Lower heat; simmer, uncovered, stirring occasionally, 10 - 15 minutes or until berries have popped and mixture is very thick. Cool completely. Remove cinnamon.
4. Meanwhile, prepare Dough:
5. Sift together flour, sugar, baking powder and salt in medium-size bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in rind. Gradually stir in milk with fork to form soft dough.
6. Turn dough out onto lightly floured surface. Roll out into 14 x 11-inch rectangle. Transfer to prepared cookie sheet.
7. To Fill Roll:
8. Brush dough with melted butter. Sprinkle with 3 tablespoons sugar and the nuts. Spread dough with cooled Cranberry Sauce, leaving 2-inch border all the way around. With a long side of the dough facing you, fold left and right short sided inward to that ends touch edges of Cranberry Sauce. Beginning with long side, roll up jelly-roll fashion. Gently seal edges with fingers. Turn roll so seam-side is down.
9. Bake in preheated hot oven (400 degrees Fahrenheit) for 25 - 30 minutes or until golden brown. Carefully transfer to wire rack to cool.
10. Prepare Garnish:
11. Combine the cranberries and corn syrup in a small saucepan. Cook over low heat, stirring, util berries just begin to pop, 2 - 3 minutes. Cool.
12. Transfer rolypoly to serving plate. Garnish with the cranberries, orange slices and mint leaves, if you wish. Serve with heavy cream if you wish.
Title: Snickerdoodles
Ingredients:
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 8 unsalted butter
- 1/2 vegetable shortening
- 1 3/4 sugar
- 2 ground cinnamon
- 2 eggs
Instructions:
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Title: Double Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 rum
- 1/2 water
- 1/2 eggs
- 1/2 pecans
- 4 sugar
- 1/2 margarine
- 1 rum
- 1/2 water
- 1/4
Instructions:
1. Preheat oven to 325.
2. Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
3. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
4. Add the eggs one at a time, beating well after each addition.
5. Evenly distribute the pecans in the bottom of prepared bundt pan.
6. Pour the batter on top of the pecans.
7. Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
8. Do not remove the cake from pan.
9. Make the rum syrup:
10. In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
11. With a fork, make holes in the top of the cake.
12. Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
13. Invert the pan onto a serving plate.
14. Allow it to sit for several minutes.
15. The cake will loosen from the pan.
Title: Lemon, Blueberry, Raspberry, or Peach Cream Dessert
Ingredients:
- 1 cream cheese
- 1/2 lemon juice
- 1 sweetened condensed milk
- 1 Cool Whip
- 1
Instructions:
1. In medium mixing bowl, add cream cheese, lemon juice and beat with beaters until smooth and creamy.
2. Add sweetened condensed milk and mix well.
3. Fold in pie filling.
4. Pile into one 9 inch cooled pie crust or 9 X9 dessert dish with any cooked crust.
5. Add cool whip when serving.
Title: Wagon Wheel Slice
Ingredients:
- 285 butter
- 1/3 caster sugar
- 1 1/2 flour
- 1/3 self-raising flour
- 1/2 marshmallows
- 145 dark chocolate
- 185 butter
- 50
Instructions:
1. Preheat oven to 180 degrees Celsius Grease a 3c deep 16cm x 26cm slice pan. Line base and sides with baking papaer, extending paper 2cm from edge on all sides.
2. Using an elextric mixer, beat 185gm butter and sugar until light and fluffy. Sift flours over butter mixture. Stir until dough comes together. Press mixture into prepared pan. Bake 20 minutes until golden.
3. Spread warm base with jam. Cover with marshmellows, cut side down. Bake for 2 minutes. Remove from oven. Press down on the marshmellows to level the surface. Cool in tin.
4. Combine chocolate and remaining butter in small saucepan over a low heat. Cook, stirring, for 2 - 3 minutes or until melted. Pour over marshmellows. Tap pan to level surface. Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces with a warmed/hot knife. This makes the cutting of the choclate icing easier.
Title: Vanilla Flan With Raspberries
Ingredients:
- 2 sugar
- 1/2 water
- 6 eggs
- 6 vanilla
- 2 milk
- 2 sugar
- 2 1/2 raspberries
- 1 1/2
- 2
Instructions:
1. Preheat oven to 325°F.
2. In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
3. In a large bowl whisk together eggs, egg yolks and vanilla.
4. Stir in whipping cream, milk and 1 1/2 cups sugar.
5. Divide mixture among pie dishes.
6. Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
7. Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
8. Invert custards on platters; sprinkle with raspberries to serve.
Title: Balsamic Strawberry Shortcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 sugar
- 1 sugar
- 1 baking powder
- 1 kosher salt
- 6 unsalted butter
- 2 eggs
- 1/4 heavy whipping cream
- 1 1/2 strawberries
- 2 lemon zest
- 2 sugar
- 3 heavy whipping cream
- 3/4 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl. Add the butter and cut it into the flour using a pastry cutter or two knives until the smallest pieces of the mixture are no larger than a pea.
3. Whisk together one egg and the heavy cream. Add it to the dry mixture and stir the dough with a fork until it just comes together.
4. Transfer the dough to a well-floured surface and press it down with your fingers until it’s about 1 inch thick. Use a 3 inch biscuit cutter to cut out 4 circles. Place them on an ungreased cookie sheet, a few inches apart.
5. Whisk the other egg in a small bowl and brush the tops of the biscuits with it. Sprinkle with the large grain sugar.
6. Bake the biscuits for about 30 – 45 minutes (until the tops are golden). Remove from the oven and cool until warm.
7. While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.
8. Pour the cream into a large bowl, add the sugar and vanilla extract. Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.
9. Slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits. Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top.
10. Serve with additional whipped cream and macerated strawberries on the side.
Title: Apple Betty With Almond Cream
Ingredients:
- 3 tart apples
- 10 cinnamon
- 3/4 brown sugar
- 1/2 butter
- 1 ground cinnamon
- 1/2 ground cardamom
- 1/4 salt
- 1/8 heavy whipping cream
- 1 sugar
- 2 lemon peel
- 1
- 1/2
Instructions:
1. Place apples in an ungreased 4- or 5- quart slow cooker.
2. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamon and salt; spoon over apples.
3. Cover and cook on low for 3-4 hours or until apples are tender.
4. In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. - Serve with apple mixture.
Title: Cool Breeze Dip
Ingredients:
- 1 Cool Whip
- 1 yogurt
Instructions:
1. Fold yogurt into cool whip (do not stir, could cause yogurt to lose air, creating a very heavy dip).
2. Fold until fully mixed.
3. Served chilled along side fruit.
Title: Super Simple Eggnog Angel Food Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 5 brandy
- 1/2 kirsch
- 1 walnuts
- 1 heavy cream
- 1/2 nutmeg
- 2
Instructions:
1. Cream the butter and sugar; mix in the egg yolks one at a time. Blend well.
2. Stir in the liqueor and 3/4 cup walnuts.
3. Split the cake in thirds; spread filling on two layers. Stack with plain layer on top. Refrigerate cake for 24 hours.
4. Just before serving, frost with the whipped cream; sprinkle with remaining 1/4 cup of walnuts and the ground nutmeg. Serve with a steaming mug of dark roasted coffee or cup of hot mulled apple cidar.
Title: Dark Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 5/8 eggs
- 2 buttermilk
- 1 strong black coffee
- 1 olive oil
- 1 vanilla
- 1
Instructions:
1. Combine dry ingredients (1st 6) then add all the rest (last 5).
2. Beat with electric mixer at medium speed for 2 minutes. Batter is thin.
3. Pour into greased and floured Bundt pan or 13x9x2” pan.
4. Bake at 350°F 35 – 40 minutes.
Title: Gluten Free Chocolate Chip Cookies (With Yacon)
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1/2 vanilla extract
- 1/2
- 1
- 1/2
- 1
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.
Title: Fresh Peach Cobbler
Ingredients:
- 1/4 butter
- 1 sugar
- 1 self rising flour
- 1 milk
- 2
Instructions:
1. preheat oven to 350 degrees F.
2. Heat butter in 9x13 pan until melted.
3. Mix the sugar, flour, and milk together and pour into hot pan.
4. When the mixture is spread on bottom of pan, add the fresh peaches on top.
5. bake for approximately 35 minutes or until golden brown.
Title: Strawberry Cake
Ingredients:
- 18 1/2 strawberry gelatin
- 3 flour
- 3 eggs
- 1 cold water
- 4 frozen strawberries
- 1/2 butter
- 5 strawberry
- 1/2 powdered sugar
- 1/2
- 1
Instructions:
1. Mix cake mix, flour and gelatin. Add oil. Beat in eggs. Add water and strawberries. Mix well. Bake in a greased and floured pan 13 inch x 9 inch for 35 to 45 minutes in a 350 degree oven.
2. Can also be baked in 2 9 inch greased and floured layer cake pans.
3. Bake at 350 degrees for 28-33 minutes.
4. I used a whipped cream icing with the layer cake.
5. Icing.
6. Mix together frosting ingredients.
7. If too thick, keep adding strawberries until it is the right consistency.
Title: Burnt Creme
Ingredients:
- 2 sugar
- 1/2 vanilla
- 4 sugar
- 1
- 4
Instructions:
1. Place a 9x13 baking pan in oven; fill with 1/2" water; preheat oven to 350°.
2. Heat cream over low heat until bubbles form at edge of pan; beat egg yolks and sugar until thick, about 3 minutes; add cream slowly while beating; add vanilla.
3. Place six 6 ounce custard cups in water bath; pour custard into cups; bake until set, about 45 minutes.
4. Refrigerate until chilled; sprinkle each cup with 2 tsp sugar; place on top oven rack and broil until medium brown, 1-2 minutes, or use a mini torch to brown sugar; chill and serve.
Title: Vegan Rice Pudding With Coconut.
Ingredients:
- 2 1/2 short-grain rice
- 1/2 sugar
- 1/4 sugar substitute
- 1 coconut milk
- 1/2 vanilla
Instructions:
1. Bring rice milk and cocnut milk to a boil.
2. Add rice, let boil for about three minutes.
3. Reduce heat, add sugar and let simmer for about 20-30 minutes
4. Right before taking off heat, add vanilla and sprinkle coconut flakes on top.
5. Enjoy.
Title: Savory Biscotti
Ingredients:
- 1 walnuts
- 1 1/2 all-purpose flour
- 1/2 cornmeal
- 1 baking powder
- 1 parmesan cheese
- 1/2 dried rosemary
- 1/8 salt
- 1/4 butter
- 2 Dijon mustard
- 1/3 sugar
- 2 eggs
Instructions:
1. Mix together the flour, corn meal, baking powder, rosemary and salt.
2. Set aside.
3. In a large bowl with an electric mixer, beat together the butter and sugar.
4. Add the mustard,parmesan cheese and the eggs.
5. Add the dry ingredients and continue mixing until well blended.
6. Fold in the nuts.
7. On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
8. Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
9. Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
10. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
11. Cool, and store in an airtight container.
12. If the dough seems too sticky to form into logs, refrigerate for one hour first.
Title: Apple Tart
Ingredients:
- 1 puff pastry
- 4 apples
- 2 butter
- 1/2 sugar
Instructions:
1. Place the puff pastry on a cookie sheet.
2. Top with the sliced apples.
3. Dot on the butter.
4. Sprinkle on the sugar and bake at 350 for 30 minutes.
5. Serve warm with ice cream or whipped cream.
Title: Loris Ann's Yummy Coconut Cake
Ingredients:
- 18 1/4 water
- 1 1/3 sweetened condensed milk
- 2 coconut milk
- 3 angel flake coconut
- 14 Cool Whip
- 13 1/2
- 14
- 8
Instructions:
1. Using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
2. As soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
3. Mix together sweetened condensed milk and coconut milk.
4. Pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
5. Place cake in the refrigerator, uncovered, until chilled. Approx 2 hours.
6. Mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
7. Sprinkle remainder of coconut over top of cake.
8. Refrigerate until ready to serve.
9. Refrigerate any unused cake.
10. NOTE: You may use your preference of white cake mix, just follow those instructions as stated on the cake box.