"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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