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COCONUT CAKE 1 box yellow cake mix 1 can Eagle Brand milk 1 (8 oz.) Cool Whip 1 can cream of coconut (found with cocktail mixes) 1 can Angel Flake coconut Bake cake mix according to package directions in 9 x 13-inch pan. While cake is hot, make holes in cake (wooden spoon handle works well) and pour in mixture of Eagle Brand milk and cream of coconut. Let cool and top with Cool Whip and sprinkle with coconut. Keep in refrigerator. Variation: use crushed pineapple instead of cream of coconut. A large can of pineapple with the Eagle Brand and a small can, drained with Cool Whip, in place of the coconut. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |