Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.

My grandmother made a sock it to me cake 2 times a week here is her recipe struesel filling 2 tbs dry duncan hines butter cake mix 2 tbs brown sugar 2tsp cinnamon 1 cup chopped pecans cake 4 large eggs 1 cup sour cream 1/3 veg oil 1/4 water 1/4 sugar glaze 1 cup powdered sugar 1-2tbs milk preheat oven to 375. grease & flour pan. FIlling: 2 tbs dry cake mix, brown sugar, cinnamon,mix well add in nuts, set aside. Cake mix: combine remaining cake mix, eggs, sour cream, oil, water and sugar. Mix well aprox 2 minutes Pour 2/3 of the cake mix in the pan, spoon in the struesel making a complete circle (not touching the center cone)pour reaming cake mix over struesel . Bake at 375 for 45-55 minutes or until toothpick comes out clean. Cool 25 min, glaze and serve. Enjoy. I dont get to make this as often as my grandmother but I always make sure I make if for family occasions Enjoy

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.

We used to call it Dump Cake because you just "dumped" everything in. I hope this is it. Dump Cake Ingredients 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple 1 (18.25 ounce) package yellow cake mix 8 ounces chopped walnuts 1/2 cup butter Directions In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.