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1 yellow cake mix
1 c. fresh coconut milk (may add water if coconut comes up a little
2 c. sugar
1 tsp. vanilla
shredded coconut

Bake cake according to directions on box, using 2 8" or 9" cake
pans. Drain milk from fresh coconut. Grate coconut. Pour milk
into large sauce pan. Cook on medium-high, gradually stirring in
sugar and vanilla. Cook until sugar has dissolved and mixture
boils, stirring continually. Add coconut and continue cooking for
about one minute, stirring continually. Remove from heat and
immediately ice middle and top layers of cake. Poking holes into
both layers of the cake with a toothpick allows the liquid from the
icing to be absorbed into the cake, spreading the flavor through
the layers.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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