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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cake Recipe

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This recipe for Coconut Cake is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
1 can cream of coconut
1 can eagle brand milk
8 ounce container Cool Whip
1 package of shredded coconut
Directions:
Directions:
Prepare cake mix according to package directions and bake in a 13 x 9 inch pan.

While cake is still warm, poke holes in the top of the cake with a fork. Combine the cream of coconut and Eagle Brand milk; pour over warm cake.

After the cake cools, frost with Cool Whip. Sprinkle coconut over the Cool Whip and refrigerate.
Personal Notes:
Personal Notes:
Merle's secretary, Deborah Smith, baked this for Merle for his birthday. It was a hit and is now a family favorite.

 

 

 

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