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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fantastic Coconut Cake Recipe

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This recipe for Fantastic Coconut Cake is from Herring Heritage Cookbook, 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 yellow cake mix
1 can Eagle brand milk
1 can Coco Lopez (cream of coconut)
1 lg can sweetened crushed pineapple (drained)
1 lg carton Cool Whip
Shredded coconut (if desired)
Directions:
Directions:
Bake the cake according to package directions in a 10x13 inch pan. While cake is baking, MIX together in a bowl the milk, cream of coconut & crushed pineapple When cake is baked, let cool for 5 minutes. Poke holes all over the top of the cake with a large meat fork & spread crushed pineapple mixture over the cake. Refrigerate cake to cool completely. Frost with large carton of Cool Whip. Sprinkle with shredded coconut (if desired)
Personal Notes:
Personal Notes:
This is absolutely yummy and is even better if it sits a few hours or overnight in the fridge before serving.

 

 

 

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