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Coconut Cake


Coconut Cake

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Bake a white cake mix according to package directions.
Bake in a 9 x 13 inch pan.

Punch holes in the cake with a fork when you take it from the oven.

Mix 1 can cream of coconut and 1 can eagle brand milk together.
Pour over warm cake.
Let cool.

Top cooled cake with 1 carton cool whip. Sprinkle with 2 cups coconut.
Store in refrigerator.


     


Note:
Ruthie B. is the first person I know who made this. It’s very good and moist. I had trouble finding a can of cream of coconut until I looked in the liquor section of the grocery store where they keep the daiquiri mixes, etc...

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