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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Creme Cake Recipe

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This recipe for Coconut Creme Cake is from Roanoke Memorial Ladies Auxiliary 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 box white cake mix (not with pudding)
1 bag (14 oz) flaked coconut, divided
1 1/3 cups water
1 can (8 1/2 oz) creme of coconut
2 egg whites
1 (12 oz) cool whip
Directions:
Directions:
Preheat oven to 350º.
Combine cake mix, 1 1/2 cup coconut, water and egg whites.
Beat 2 minutes at high speed, reduce speed to low; beat 1 more minute.
Pour batter into greased and floured 9 x 13 pan.
Bake 25 to 30 minutes. Cool in pan 10 minutes; then punch holes in top of cake with handle of wooden spoon. Pour creme of coconut over cake while still warm.
When cool, spread Cool Whip over top of cake. Sprinkle with remaining coconut.
Cover with Saran Wrap, then foil. Refrigerate 2-3 days before serving.
Personal Notes:
Personal Notes:
Can be made well in advance before a party or family function.

 

 

 

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