CREME OF COCONUT CAKE
1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is
hot, pierce with fork. Combine can of creme of
coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate.
When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen
coconut (thawed). Store in refrigerator.
Charlotte Ann Pointer
shared Horses
Sweat, Ladies Perspire's
photo.