"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bettye Lustberg, Supervisor Group Operations
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Yellow Cake Mix
1 can (14 oz) of Eagle Brand Condensed
Milk
1 can (15 oz) of Cream of Coconut
1 large container of Cool Whip
1 small package if coconut flakes.


Directions:
Directions:
Bake your favorite yellow cake.
While this is baking, mix together Cream of Coconut & Eagle
Brand Condensed Milk. Let stand.
After cake is baked, remove from oven. Immediately, poke
fork-holes in the top of the cake…4-5 rows across & 8-10
rows down.
Pour the Cream of Coconut & Condensed Milk mixture over
the cake. (While the cake is cooling the mixture will be
absorbed into the cake.)
Let cake completely cool at room temperature—do not
refrigerate. WHEN CAKE IS COMPLETELY COOLED,
remove the cake from the cake pan. Top with Cool Whip
Topping. Sprinkle with coconut flakes. Cake can now be
refrigerated.

Number Of Servings:
Number Of Servings:
12

 

 

 

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