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Moist and Creamy Coconut Cake

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Recipe from Patricia Peden of Killen, Ala.

Ingredients:

  • 1 Box White Cake Mix
  • 1/2 Cup Cup Milk
  • 1/2 Cup Sugar
  • 2 Cup Angel Flake Coconut
  • 8 oz Cool Whip

Directions:

  1. Mix cake as directed on box and bake in oblong ( 9 x 13) pan.
  2. Combine sugar, milk and 1/2 cup coconut in sauce pan. Bring to a boil.
  3. Reduce heat and simmer one minute.
  4. Punch holes in cake with wooden spoon or straw. Carefully pour warm liquid over cake, allowing it to seep through and cool completely.
  5. Fold 1/2 cup coconut into CoolWhip spread onto top of cooled cake. Then sprinkle the rest of the coconut on top of cake.

 

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