"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

COCONUT CAKE Recipe

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This recipe for COCONUT CAKE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
1 small pkg instant vanilla pudding
4 eggs
1/2 cup oil
1 cup water

Directions:
Directions:
Mild all ingredients together. Beat 2 minutes. Pour into 2 greased and floured 9 inch cake pans. Bake 30 minutes or until toothpick come out clean. Remove from pan. While still warm slice each layer with a string, making four layers. Cool completely.

Coconut Filling: ( Mix and let set while cake is cooling).

12 to 14 oz. frozen coconut (thawed).
1 large Cool Whip
1 1/2 cups sugar
8 oz. carton sour cream.

Mix together until smooth. Let stand stirring occasionally. Spread between layers of cooled cake layers. Do not spread on sides of cake. Wrap side of cake with foil and press and smooth the cake. Refrigerate about two hours, remove foil. Keep refrigerated

 

 

 

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