"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coco Lopez Cake Recipe

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This recipe for Coco Lopez Cake, by , is from Sisters' Family Favorites, 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:  
Cindy Roby

Category:
Category:

Ingredients:  
Ingredients:  
1 Butter Recipe cake mix or White cake mix
1 15 oz. can Coco Lopez Cream of Coconut
1 can Eagle Brand sweetened condensed milk
1 8 oz. carton Cool Whip (room temperature)

Directions:
Directions:
Bake cake according to directions. When done, poke holes in hot cake with a large fork. Mix 1/2 can of the Coco Lopez with the can of Eagle Brand condensed milk. Stir well. Pour over hot cake. Mix the remaining Coco Lopez with the Cool Whip and when the cake is completely cool, smooth mixture over the top of the cake.

 

 

 

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