"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
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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