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Coconut Cake
  • 1 box Duncan Hines white cake mix
  • 1 can Eagle Brand Milk
  • 1 (8 1/2 oz.) can cream of coconut
  • 1 (9 oz.) Cool Whip
  1. Bake cake by directions on box.
  2. While cake is still hot, punch holes on top of cake with large 2 prong fork.
  3. Mix milk and coconut cream with electric mixer real well and pour over hot cake.
  4. Let set and cool, the top with Cool Whip.
  5. Sprinkle coconut on top of Cool Whip.
  6. Cover and refrigerate.


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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