"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fantastic Coconut Cake, by Pat Marlowe, is from Herring Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 1 can Eagle brand milk 1 can Coco Lopez (cream of coconut) 1 lg can sweetened crushed pineapple (drained) 1 lg carton Cool Whip Shredded coconut (if desired)
Bake the cake according to package directions in a 10x13 inch pan. While cake is baking, MIX together in a bowl the milk, cream of coconut & crushed pineapple When cake is baked, let cool for 5 minutes. Poke holes all over the top of the cake with a large meat fork & spread crushed pineapple mixture over the cake. Refrigerate cake to cool completely. Frost with large carton of Cool Whip. Sprinkle with shredded coconut (if desired)
This is absolutely yummy and is even better if it sits a few hours or overnight in the fridge before serving.
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