"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Coco Lopez Cake Recipe

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This recipe for Coco Lopez Cake, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Reisman
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix
1 1/2 c. flaked coconut
1 can Bicardi frozen pina colda mix, thawed
Large container of Cool Whip

Directions:
Directions:
Prepare cake mix according to the back of the box. Add 1/2 cup of coconut to the batter. Pour into a greased 9x13 in. baking dish. Bake according to the packaging. Once out of the oven use the handle of a wooden spoon and poke several holes over the cake. Pour pina colda mix over hot cake and sprinkle remaining coconut on top. Let cake cool. Top the cake with cool whip. Toasted coconut can be added to the top of cake if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 min. plus baking time
Personal Notes:
Personal Notes:
I recieved this recipe from my Grandma Imogene Henry. It has become a Reisman favorite.

 

 

 

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