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Cool and Creamy Coconut Cake Recipe

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This recipe for Cool and Creamy Coconut Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 tub (8 oz.) frozen whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut

Directions:
Directions:
Heat oven to 350. Grease 13x9x2 in baking pan.
Prepare cake mix as directed. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.
Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool completely.
Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares.
20 servings

Number Of Servings:
Number Of Servings:
20 servings
Personal Notes:
Personal Notes:
This cake is best prepared a day or two ahead so all the liquid gets absorbed.
Nell said to cook about 33 minutes and cool completely before icing.

 

 

 

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