"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Contributor:  
Contributor:  
Sassy James

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
1 can coconut milk
1 can evaporated milk
1 pack of coconut
1 tub of cool whip- if you want more icing you can get the larger tub.

Directions:
Directions:
Make cake according to package directions. Use a 9x13 pan. Let cake cool. Poke holes throughout the cake with hot fork. Mix together the coconut milk and evaporated milk. Spoon over the cake slowly so that the holes will absorb the liquid mixture. Cover and refrigerate cake over night.

Icing:
Take 1/2 of the coconut and mix with the cool whip. Spread over the cake. Use remaining coconut to sprinkle on op of the cool whip icing. Let refrigerate at least an hour after icing the cake. Serve cold of within 1 hour of getting out of the fridge. You can mix cream cheese and a little sugar into the cool whip to give the icing a little extra yum!

 

 

 

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