"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 Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsay Brindley
Added: Thursday, April 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
white or yellow cake mix
2/3 c. confectioner's sugar
2/3 c. evaporated milk
1 tsp. coconut flavoring
1 tub Cool Whip
flaked coconut for top

Directions:
Directions:
Bake a white or yellow cake mix according to the package instructions. Cool. Poke holes in the cake all over the top with a fork. Combine confectioner's sugar, evaporated milk, and coconut flavoring. Add enough water to make 1 1/2 c. Slowly pour over cake. Top with tub of Cool Whip. Sprinkle on flaked coconut. Refrigerate.

Personal Notes:
Personal Notes:
This is the cake we served at our wedding reception in PA. It seems like too much liquid at first, but it really will take all of it.

 

 

 

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