| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(18 1/2 oz.) yellow cake mix |
| 1 1/2 |
c |
Water |
| 2 |
|
Eggs |
| 1 |
cn |
(3 1/2 oz.) shredded coconut divided |
| 1 |
cn |
(16 oz.) cream of coconut |
| 1 |
|
Container; (9 0z) frozen whipped topping |
| 1/4 |
c |
Pecans |
INSTRUCTIONS
Combine cake mix, water, eggs and half of the coconut. Turn into greased 9
x 13 inch baking pan. Bake in 350 degree GAS oven 30 to 35 minutes, or
until done. Remove from oven and punch holes in top while hot. Pour cream
of coconut over hot cake. Cool thoroughly. Combine remaining coconut with
whipped topping and spread over the cake. Sprinkle pecans over cake.
Refrigerate.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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