| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
White cake w/pudding in mix |
| 3 |
x |
Eggs |
| 1/3 |
c |
Oil |
| 1 |
c |
Water |
| 1/2 |
ts |
Coconut floavoring |
| 1 |
c |
Can cream of coconut syrup |
| 1 |
oz |
(8) carton whipping cream |
| 1 |
tb |
Sugar |
| 1 |
c |
Flakes coconut |
INSTRUCTIONS
Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl.
Beat 2 minutes at med. speed. Pour into 13 x 9 " cake pan. Bake at 350F for
30 minutes or according to package directions. Mix cream of coconut syrup
and condensed milk until smooth. Pike even rows of h oles in warm cake with
2 prong serving fork. Pour syrup-milk mixture into holes and over top of
cake. Set in refrigerator overnight or several hours until well chilled.
Beat cream until soft peaks form. sprinkle with sugar and beat until stiff
but smooth. Frost topof cake and springle with coconut. Serve chilled, cut
into squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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