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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package white cake mix
3/4 c. flaked sweetened coconut
1 (14-oz.) can fat-free sweetened condensed milk
1 tsp. coconut extract
1 8 oz. tub reduced-fat whipped topping, thawed
Directions:
Directions:
Preheat oven to 350º. Prepare cake mix according to package directions omitting oil and adding 6 tablespoons coconut. Pour batter into a 13 x 9 inch baking pan, greased with cooking spray. Bake for 28 minutes or until a wooden spoon comes out clean. Cool for 10 minutes on rack. Punch holes on top of cake with wooden toothpick. Combine sweetened condensed milk and coconut extract, stir well. Pour 1/2 of sweetened condensed milk mixture over warm cake, spread lightly with spatula gently working into holes. Let stand 2 to 3 minutes. Punch additional holes in top of cake. Pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake and sprinkle with remaining 6 tablespoons coconut. Cover and chill at least 4 hours.

 

 

 

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