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Tried and true coconut cake recipe?


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Cool & Creamy Coconut Cake

 

 

This cake is best prepared a day or two ahead so all the liquid gets absorbed.

1 box yellow cake mix

1 can sweetened condensed milk

1 can cream of coconut. (12oz) (I find it in the liquor aisle at Wal-Mart)

1 tub (8oz) cool whip

2 ½ to 3 cups flaked, sweetened coconut

Heat oven to 350, grease a 13 X 9 in. baking dish

Prepare cake mix as package directs, pour batter into pan, bake as box directs.

Remove from oven and using a fork or end of round handled spoon poke holes in entire cake.

Mix condensed milk and cream of coconut, slowly pour over warm cake.

Cool cake completely.

Frost with topping, sprinkle with coconut. Cover and refrigerate until serving. Cut in squares.

This cake is deliciously moist and so easy!

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