1 (2 layer size) pkg. yellow cake mix
(pudding included in cake mix)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool
Whip, whipped topping, thawed
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator. Hancock
0 comments:
Post a Comment
Please contribute to this blog
Share it on bookmarking site..
It will also help making strong Do-follow link
ANY THING NOT RELATED TO FOOD Considered SPAM(will get removed) from comments..