"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Coconut Creamy Cake Recipe

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This recipe for Coconut Creamy Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anonymous
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box (16.25 oz) yellow cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8oz) whipped topping
2 1/2 cups flaked, sweetened coconut

Directions:
Directions:
1. Heat oven to 350F. Grease a 13" X 9" baking pan.
2. Prepare cake mix as package directs, pour batter into pan, bake as box directs. Remove from oven, using a fork, poke holes in the entire cake.
3. mix condensed milk and cream of coconut. Slowly pour over warm cake. Cool cake completely
4. Frost with whipped topping, sprinkle with coconut. Cut into squares and serve.

Personal Notes:
Personal Notes:
I mix the condensed milk and cream of coconut with some of the flaked coconut and put over the cake while warm. When cooled I put the flaked coconut over the cream.

 

 

 

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