Coconut Cream Cake by Mary-Grace Hamilton - Musely
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Coconut Cream Cake

posted in Food & Drink > Recipes
04/19/2016
  • Ingredients:

    1 (18.5 ounce) package regular white cake mix (not pudding type)

    1 cup flked coconut

    1 1/3 cups water 

    2 egg whites

    1 (8 1/2 ounce) can it cream of coconut 

    1 (12 ounce) carton frozen whipped topping, thawed 

  • Combine cake mix. 1 cup coconut, water and egg whites; beat 2 minutes at highest speed electric mixer. Reduce speed to low; beat for 1 minute. Pour batter into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in paj for 10 minutes. 

  • Punch holes in top of cake with a toothpick. Pitt cream if coconut over cake while still warm. Spread whipped topping over cake; sprinkle with remaining coconut. Cover and chill at least 4 hours. Cut cake into squares to serve. 

    Served 15 to 18 servings. 

  • Enjoy! 
    Enjoy! 

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