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Coconut Cream Cake

A few weeks ago, we were invited to a get-together at a friends house.  Of course we offered to bring something, and of course I was secretly hoping to bring a dessert, but we got assigned to bring a fruit salad instead.  Was I disappointed?  A little, but that quickly vanished with the first bite of this delicious cake.  Now I'm glad that I didn't bring a dessert because I have a great new recipe to add to the collection!  Every bite is moist and coconutty.  Delicious!  I did make one small little change to the recipe and that was to toast the coconut, but it's great whichever way you choose to make it.







Coconut Cream Cake
from Rachel Loser


1 white cake mix w/ pudding
3/4 cup flaked sweetened coconut
1 (14 oz) can sweetened condensed milk (can use fat free)
1 tsp. coconut extract
1 1/2 c. frozen whipped topping, thawed

Prepare cake according to directions, omit oil, adding 6 TBSP coconut.  Pour batter into a 9 x 13 greased pan.  Bake 28 min. or until toothpick comes out clean.  Let cook in pan 10 minutes.  Punch holes in the top of the cake with a wooden pick.  Combine the sweetened condensed milk and the extract; stir well.  Pour 1/2 cup of the condensed milk mixture over the cake, spreading in.  Let stand 2-3 minutes.  Punch more holes and pour the remaining milk mixture over the cake, spreading in.  Let cake cool completely.  Spread whipped cream over cake.  Sprinkle with the remaining 6 TBSP coconut (toasted if desired).  Cover and chill for at least 4 hours.

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