| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 1 | pk | White cake mix |
| 2 | lg | Eggs |
| 1 1/3 | c | Water |
| 1 | pk | 7 oz coconut |
| 1 | cn | 15 oz cream of coconut |
| 1 | ct | 12 oz Cool Whip |
INSTRUCTIONS
Preheat oven to temperature recommended on cake mix box. Combine oil, cake mix, eggs, water, & 3/4 of the coconut. Mix well but it will be lumpy. Pour into one large cake pan. Bake for 30 min. Remove cake from oven, & while still hot, poke holes in cake. Pour the cream of coconut over the entire cake. Allow to cool. Mix remaining coconut with the Cool Whip & frost cake when cool. Keep cake refigerated. Cream of coconut can be found in Oriental foodstores & in with liquor drink mixes in supermarkets. Date: Sat, 22 Jun 1996 13:43:27 cst5c From: "Alex Horvath" <[email protected]> MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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