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Coconut Cream Cake

Kraft Memeber Recipe
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Makes: 15 servings Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 French Vanilla cake mix
  • 1 can cream of coconut
  • 1 tub (8 oz.) Cool Whip
  • 1 pkg. (8 oz.) cream cheese
  • 1/2 cup powdered sugar
  • 1 cup sweetened flake coconut, divided
make it
Prepare cake mix as directed using 9x13 inch cake pan. Cool almost completely and pour 1/2 can of cream of coconut over the cake; set aside and finish cooling.

Mix Cool Whip, cream cheese, 1/2 can of cream of coconut; beat until creamy and fluffy. Add powdered sugar and 1/4 cup of the coconut; beat until sugar is blended.

Spread Cool Whip mixture over cooled cake and refrigerate. In skillet, toast remaining coconut until lightly browned and sprinkle over top of cake.
This cake is best when served refrigerated, and will keep in the refrigerator for a couple days.
Average Rating  (3)
Rated  by jennadkins on 5/13/2008 I actually got a comment that it was the best coconut cake they had ever ate! Delicious!
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