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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creamy Coconut Cake Recipe

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This recipe for Creamy Coconut Cake is from Yesterday and Today; Our Favorites, 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
2 eggs, beaten
1/2 cup oil
1-1/2 cups water
1-1/2 cups coconut
2/3 cup (3/4 can) cream of coconut

Frosting

1 (8 oz) container whipped topping
1-1/2 cups coconut
Directions:
Directions:
Mix together cake mix, eggs, oil, water and coconut in large bowl. Pour batter into 9x13 inch greased and floured pan. Bake in 350 degree oven for 30 minutes or until cake springs back when lightly touched in center.

Poke holes in top of cake with a large-tined fork and pour cream of coconut over cake. Cool. Mix whipped topping with
1 1/2 cups coconut to frost cake. Refrigerate leftovers.

 

 

 

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