Creamy Coconut Cake Recipe
Easter Recipes from Razzle Dazzle Recipes
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Creamy Coconut Cake
This cake is best prepared a day or two ahead so all the liquid gets absorbed)

1 box (18.25 oz) yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8 oz) frozen whipped topping, thawed
2-1/2 to 3 cups flaked, sweetened coconut

Heat oven to 350F. Grease a 13 x 9 x 2 baking pan.

Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.

Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.

Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares.

Serves 20

Per Serving: 365 cal, 5 g pro, 46 g car, 1 g fiber, 19 g fat (12 g saturated fat), 41 mg chol, 246 mg sod.


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