"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 Cake Recipe

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This recipe for Coconut Cake, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Hatch
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 white cake mix prepared and baked
1 fresh Coconut, shake and listen for milk
1 pint Half & Half
1/2 c. sugar
1 tsp. white vanilla

Directions:
Directions:
Prepare and bake the cake using 2 circle pans. Let cool and then slice each cake in half to make 4 circular pieces.

While cake is baking, drill into coconut. Reserve and strain milk. Crack the coconut with hammer and peel off the entire brown layer. Shred coconut in food processor. Mix together coconut, coconut milk, half & half, sugar and vanilla.

You will need use a cake dish with sides to hold in milk mixture. Place one of the cake layers on the dish and top with some of the milk mixture. Repeat until all layers are coated with mixture. Pour any of the remaining mixture on top of the cake. Make sure to refrigerate!! This cake will be very moist from the milk mixture.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This cake is a family favorite!

 

 

 

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