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CREAM OF COCONUT CAKE

18 oz. pkg. white cake mix
8 oz. cream of coconut
1 can sweetened condensed milk
8 oz. carton whipped topping
3 oz. can coconut

Prepare cake mix according to directions. Bake in 9 x
13-inch pan until done. While still warm, poke holes in cake.
Mix milk and cream of coconut together and pour over warm cake.
Let cake cool and refrigerate overnight. Spread with whipped
topping and sprinkle with coconut. Keep the cake refrigerated.

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