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1 baked yellow cake in a 13x9 pan
1 14 oz. can sweetened condensed milk
1 15 oz. can cream of coconut
1 20 oz. can crushed pineapple, undrained
1 pt. whipping cream, whipped and sweetened to taste or 1 12 oz.
container frozen whipped topping
1 12 oz. package shredded coconut

While cake is warm, punch holes all over it. Mix the condensed
milk and cream of coconut and spoon slowly over the cake. (It
takes some time to soak in, so be patient.) Spoon pineapple and
its juice over the cake. Refrigerate for several hours or
overnight. Before serving, cover with whipped cream and sprinkle
with coconut.

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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