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Exotic Coconut Cake

Kraft Memeber Recipe
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Makes: 8-12 servings Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 white cake mix & ingredients called for on the box
  • 1 bag coconut, divided
  • 1 can coconut milk (found in liquor isle)
  • 1 tub (8 oz.) Cool Whip Extra Creamy
make it
Prepare mix as directed on the box and stir in 1 cup of the coconut. Bake as indicated on package [2 (8 or 9 inch) prepared pans]. Allow cake to cool for at least 30 minutes.

Place one layer on a serving dish and puncture with a skewer liberally. Shake can of coconut milk well, pour half onto layer, slowly. Top layer with 1/3 of the Cool Whip and sprinkle with 1/4 cup of coconut.

Add top layer and repeat. Cover sides with whip topping and gently press coconut onto sides. * Be sure to refrigerate this cake. *
Notes
I always have quite a bit of coconut left over and will sometimes tint or toast some and add as a variation (along with the plain coconut that I always put on) depending on the season or holiday. For Easter I tinted a half cup or so a very pale pink and pressed a little here and there and it was very pretty. I started doing these variations because this cake is requested so much I thought it would be fun to experiment. I have also added a can of crushed pineapple to the mix and used the juice in place of the water....It was wonderful!
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