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"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

Coco Lopez Cake Recipe

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This recipe for Coco Lopez Cake is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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