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Creamy Coconut Cake Recipe

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

Contributor:  
Contributor:  
Mary Ruhe

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz package white cake mix
1 16 oz can cream of coconut
1 14 oz can sweetened condensed milk
1 16 oz container frozen whipped topping, thawed
1 cup flaked coconut

Directions:
Directions:
Prepare cake according to package directions. Bake in a 9x13 pan. Let cool at least 10 minutes.

In a separate bowl, combine cream of coconut with condensed milk and stir until smooth.

Poke holes in cake in even rows using a large fork or chop sticks. Pour milk mixture slowly over cake, allowing it to soak into the cake. Refrigerate for several hours or overnight.

Spread whipped topping over cooled cake. Sprinkle top with flaked coconut. Serve chilled.


Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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