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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