"The belly rules the mind."--Spanish Proverb

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Cleghorn Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Grzankowski
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Golden Vanilla, Yellow Butter or White Cake Mix
3 eggs
1/14 c water
1/3 c oil
1 15 oz can cream of coconut
1 14 oz can sweetened condensed milk
8 oz cool whip
1/2 c coconut

Directions:
Directions:
Preheat oven to 350. Grease and flour a 9x13 pan. Combine cake mix, eggs, water and oil. Mix at low speed until moistened. Bake according to directions. While cake is baking blend together cream of coconut and condensed milk. When the cake is completely cooled, poke holes in the cake with a straw, the more holes you poke the more moist the cake will be. Pour mixture over cake, top with cool whip and sprinkle with coconut. Refrigerate and serve cold, keep cake in the refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
For a more Hawaiian taste you can use pineapple cake mix. This cake is super moist and very rich but very good!!

 

 

 

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