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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

CREME OF COCONUT CAKE Recipe

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This recipe for CREME OF COCONUT CAKE is from Justine's Favorite Recipes Justine Lee, 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 butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. cool whip
1 pkg. frozen coconut (thawed)
Directions:
Directions:
Bake yellow butter cake mix by directions on box in 13X9 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.
Cut in 12 pieces
Personal Notes:
Personal Notes:
Oh my gosh!! I made this today for lunch and it is so good. You have to try this.

 

 

 

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