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Coco Lopez Coconut Cake

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Makes: 8-10 servings Total Time: 30 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 box Duncan Hines moist deluxe cake mix
  • 3 large eggs
  • 1 can Coco Lopez Cream of Coco (1 cup)
  • 3 Tbsp. oil
  • 1/3 cup water
  • 2 jars (7 oz. each) Kraft Marshmallow Cream, room temp.
  • 1 pkg. (14 oz.) flaked coconut
  • 12 maraschino cherries
make it
Prepare cake according to box directions minus 1 cup water -- in place of 1 cup water use Coco Lopez cream of coconut + 1 extra Tbsp. oil. Use 1/3 cup of water. Pour into a greased 9x13 pan or 9x13 glass casserole dish.

Cook cake 25-27 minutes at 350 degrees F. Then remove from oven and let cool to touch.

Next pour marshmallow cream into a mixing bowl. Add 2 Tbsp. coconut extract. Beat on low until extract is combined. Spoon on top of cooled cake and spread evenly. Then pour flaked coconut over marshmallow cream evenly. Then top cake with cherries for garnish.
Notes
Note that on cake box it says to bake cake 30-32 minutes. I personally think it makes the cake to dry, so cook this cake 25-27 minutes no longer for extra moist.
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