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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

COCONUT CAKE Recipe

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This recipe for COCONUT CAKE is from These are a Few of Our Favorite Things, 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 package yellow cake mix, baked according to directions
1 can Eagle Brand condensed milk
9 oz. carton Cool Whip
Fresh or frozen coconut
Directions:
Directions:
Bake cake in 9 x 13 pan. Punch lots of holes and pour the condensed milk over top of cake. Cool. Cover with Cool Whip and top with coconut.
Keep in refrigerator.
Personal Notes:
Personal Notes:
This recipe was given to Clyde and P. J. by Dorothy Bradley

 

 

 

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