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"The belly rules the mind."--Spanish Proverb

Wikki Wikki Coconut Cake Recipe

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This recipe for Wikki Wikki Coconut Cake is from Little House of Refuge vol. 2, 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 ( and all the water, butter, and eggs the box calls for )
1: 14 oz can coconut milk
8 oz cool whip OR small whipping cream whipped with 1/4 cup powered sugar and splash of vanilla
1 cup shredded coconut ( must be toasted cruspy light brown)
Directions:
Directions:
Mix and bake cake according to directions on the box. Poke holes in the fresh baked, hot cake with the end of a wooden spoon. Pour on the coconut milk.. Refrigerate 3 hours. Refrigerate 3 hours or overnight. Just before serving, frost each piece with CW or w. cream and sprinkle with toasted coconut. ( Do not serve with raw coconut. the magic is the toasting)
Personal Notes:
Personal Notes:
Wikki is Hawaiian for quick and those i know who are not crazy about coconut, even they love this cake

 

 

 

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