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Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Garrison-Pharmacy
Added: Tuesday, April 18, 2006


1 package (18 1/4 oz.) white cake mix
1 can (8 1/2 oz.) cream of coconut, divided
1 pint heavy or whipping cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
1 bag (7 oz.) sweetened, shredded coconut, toasted, divided
Tropical Fruits for Garnisheing: Mangoes, Kiwifruit, Starfruit, etc.

1. Grease two 9 inch round cake pans. Prepare cake mix according to package directions, reducing water by 1/4 cup and substituting 1/4 cup of the cream of coconut. Divide batter evenly between the two pans and bake according to package directions. Remove pans to wire racks and cool for 10 minutes. REmove cakes from pans and cool completely on wire racks.
2. In a large mixing bowl, with electric mixer on high speed, beat heavy cream with confectioner's sugar and vanilla extract until stiff peaks form.
3. Place one cake layer on a serving plate. Prick all over with the tines of a fork, spread with half of the remaining cream of coconut.
4. Spread 1/3 of the whipped cream (about 1 cup) on cake and sprinkle with 1/3 cup toasted coconut. Top with second cake layer. Prick this layer all over and spread with remaining cream of coconut. Frost top and sides with remaining whipped cream. Press remaining toasted coconut onto side of cake. Chill cake until reaady to serve, no more than 1 hour.
5. Immediately before serving, decorate top of cake with sliced tropical fruits.




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