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Exotic Coconut Cake

Exotic Coconut Cake

2 Hr(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Add top layer and repeat. Cover sides with whip topping and gently press coconut onto sides. * Be sure to refrigerate this cake. *
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