"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cake Recipe

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

Contributor:  
Contributor:  
Betty Cobb
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box (18oz) white cake mix
1 can (14oz) sweetened condensed milk
1 carton (9oz) frozen whipped topping, thawed
1 can (8 1/2 oz) cream of coconut
2 cups flaked coconut

Directions:
Directions:
Preheat oven to 350 degrees. Prepare and bake cake according to package directions in 9x13 pan. While cake is hot, punch holes in the top with a fork. Pour condensed milk over entire top, covering completely. Combine whipped topping and cream of coconut. Spread over cake and sprinkle with coconut. Refrigerate until ready to serve.

Serving suggestions: Garnish with fresh mint sprigs and slices of fresh strawberries.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Keep cake refrigerated.

 

 

 

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