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Moist And Creamy Coconut Cake Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 1 pkt yellow cake mix
  • 1 1/2 c. lowfat milk
  • 1/2 c. sugar
  • 2 c. coconut
  • 3 1/2 c. Cold Whip

Directions

  1. 2 C. coconut3 1/2 c. Cold Whip
  2. Prepare cake mix and bake in a 9x13-inch pan. Bake, then cold 15 min.
  3. Poke holes in cake (using wooden spoon handle). Combine lowfat milk, sugar, and 1/2 coconut in pan. Bring to a boil; simmer 1 minute. Carefully spoon over cake, allowing mix to soak through holes. Cold completely. Fold remaining 1/2 of coconut in with Cold Whip and spread over cake. Sprinkle with coconut. Refrigerateovernight. Store in refrigerator.

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