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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mike Houlihan's Coconut Cake Recipe

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This recipe for Mike Houlihan's Coconut Cake is from Our Family 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 of yellow cake mix (not butter or pudding base)
1 14 oz. can of eagles brand milk
1 14 oz. can of crème of coconut (blue can in the liquor section)
2 packages of frozen coconut flakes
1 large container of cool whip
Directions:
Directions:
Bake cake according to directions on box (9 x 13 pan). Allow to cool (approx. 20 minutes), then poke holes in cake top about every 2" (I use the end of a wooden spoon handle).

First pour on top of cake the eagles brand milk, allow time to soak into cake. Next pour in the same way the creme of coconut (sometimes when you open up the can it may be congealed, just heat in a pan of water over stove until it goes back to liquid state).

Spread cool whip on like icing about 1" thick. Finally with frozen coconut flakes by hand pad coconut over entire area of cool whip, this will hold cool whip in place. Allow to sit in refrigerator over night.

Then enjoy!

 

 

 

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