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1396 - Moist Coconut Cake#




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1396 - Moist Coconut Cake#

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

Prepare white cake according to box directions using a greased 9 x
13 cake pan. Remove from oven, let it cool for 15 minutes. While it's
cooling, prepare sauce--in saucepan over medium heat add milk,
white sugar and 1/2 cup of the coconut--stir and bring to a boil, then
turn heat to simmer. Simmer sauce for 1 minute. Poke holes all over
the top and through the cake using a fork. Spread the coconut sauce
evenly over the top of the cake so it soaks into the holes. Cool the
cake completely. In a bowl add Cool Whip and the remaining coconut-
-stir, then spoon it evenly on to the top of the cake. Sprinkle extra
coconut on top if you wish. Refrigerate overnight.


 

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