"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Coconut Cream Sheet Cake Recipe

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This recipe for Coconut Cream Sheet Cake, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
1 bag (12oz) frozen coconut divided
1&1/3 c water
2 egg whites
1 can (15oz) cream of coconut
1 package (12oz) cool whip

Directions:
Directions:
Mix cake mix, 1/2 of coconut, water and egg whites and beat 3 minutes. (mix will be thin). Pour into a greased 9x13 inch baking pan and bake at 350 for 25 to 30 minutes. Cool for 10 minutes. Punch holes in top of cake every 2 inches and pour cream of coconut over warm cake. Let cool and spread top with cool whip and sprinkle top with remaining coconut.

Personal Notes:
Personal Notes:
I like to refrigerate for a while before cutting into squares.

 

 

 

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