"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tori Bollard
Added: Wednesday, September 12, 2007


1 box white cake mix

Coconut Cream Filling:
2 c. milk
3 T. flour
1 T. cornstarch
1/2 c. sugar
2 eggs
1 T. vanilla
2 T. butter

Whipping cream (prepared)
wide unsweetened coconut

Bake cake mix according to directions using 2, 8 inch round baking pans. Let cool and slice each cake in half so there are 4.

To prepare frosting, cook milk, flour, cornstarch, and sugar in a saucepan. Stir constantly. About 2 minutes after coming to a boil, mix part of pudding mixture with the slightly beaten eggs in a separate bowl. Pour back into saucepan and cook one more minute. Remove from heat and add vanilla and butter. Let cool slightly before layering the cake.

Frost cake in between each layer with the coconut cream filling. After layered, frost entire cae with heavy whipping cream and a sprinkle of wide unsweetened coconut.




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