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Coconut Cream Cake

Coconut Cream Cake

2 Hr(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Spread Cool Whip mixture over cooled cake and refrigerate. In skillet, toast remaining coconut until lightly browned and sprinkle over top of cake.
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