"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 COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gazelle Holland
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
1 small can cream of coconut
1 can Eagle Brand milk (optional)
1 package Cool Whip
2 packages frozen coconut

Directions:
Directions:
In large glass baking dish, bake cake according to package directions on box. Punch holes in cake while still hot. Pour cream of coconut over cake (also Eagle Brand milk if desired). Let cake cool completely. Spread Cool Whip over cake. Sprinkle with coconut.

Personal Notes:
Personal Notes:
*Instead of Eagle Brand milk, boil 1/2 cup water and 1/2 cup sugar. Add to cream of coconut and pour over cake.

 

 

 

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