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MOIST N CREAMY COCONUT CAKE
- from Cupcake recipe
1 (2 layer size) pkg. yellow cake mix
(pudding included in cake mix)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker s Angel Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool
Whip, whipped topping, thawed
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15
minutes. Then poke holes down through cake with utility fork. Meanwhile,
combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil,
reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing
liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut
into whipped topping and spread over cake. Sprinkle with remaining coconut.
Chill overnight. Store leftover cake in refrigerator. Hancock
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