RecipeFaire
Recipes for the Home Chef
Remember Me
Create A Free Account
Favorites
Appetizers
Beef, Veal and Lamb
Bread
Breakfast
Cakes and Tortes
Chicken and Fowl
Cookies
Desserts
Dressing, Salad
Ground Meat
Hamburgers
Hot Dogs
Microwave
Pasta and Dumplings
Pies and Pastries
Pizza
Pork
Poultry
Salads
Sandwiches
Sauces
Seafood
Soup
Vegetables
Topics of Interest
All Recipes
Baking Basics
Buttercream Recipe
Buttercream, To Flavor
Cake Decorating
Cake Flavoring Pairings
Cake Pans
Can Sizes
Cast Iron Skillet Seasoning
Cheese Guide
Cheese, Mexican
Equivalent Amounts
Food Safety
Kitchen Math
Kitchen Pans
Pie Making Hints
Salad Garnishes
Substitutions
Table Settings
RecipeFaire - Recipes for the Home Chef
www.RecipeFaire.com Presents:
Creme of Coconut Cake
by:
Kathy Castor
Creme of Coconut Cake Recipe makes an absolutely delicious cake using yellow butter cake mix, creme of coconut, Eagle Brand milk, Cool Whip and frozen coconut.
INGREDIENTS
1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
DIRECTIONS
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.
Popups must be "enabled" or "allowed" in your browser to print.
Tweet
Advertise With Us
Submit Your Favorite Recipes and Share With The World
Your comments regarding RecipeFaire.com are very important to us. Please give us any comments you have concerning any aspect of our site. Your comments and recommendations are appreciated.
Please Leave Us A Message