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1 pkg. yellow cake mix 1 1/2 c. milk 1/2 c. sugar 2 c. Angel Flake coconut 3 1/2 c. or 1 (8 oz.) Cool Whip Prepare cake mix as directed on package in a 13 x 9-inch pan. Cool 15 minutes and then poke holes through cake with a fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to boil; reduce heat and simmer 1 minute. Carefully spoon over cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup coconut into whipped topping; spread over cake. Sprinkle remaining coconut onto cake. Chill overnight. Store in refrigerator. Garnish with maraschino cherries! In loving memory of sweet daddy. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |