"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Cream of Coconut Cake, by Shirley Welch, is from Cooking Cousins,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg white or yellow cake mix 1 can eagle brand condensed milk 1 cup cream of coconut pie mix 1 tub cool whip 1 cup coconut
Bake cake according to direction in 9 x 13 pan. Remove from oven and punch holes in hot cake with end of wooden spoon. Combine condensed milk and cream of coconut and pour over hot cake; When cake is cooled, spread cool whip on top and sprinkle with coconut.
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