1 package white cake w/pudding in mix
3 eggs
1/3 cup oil
1 cup water
1/2 tsp coconut floavoring
1 cup can cream of coconut syrup
1 oz (8) carton whipping cream
1 tbsp sugar
1 cup flakes coconut
A Recipe for
Coconut Cream Cake
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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This Recipe for Coconut Cream Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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Anyhow, the hole in the doughnut is at least digestible. |
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This is a recipe for Coconut Cream Cake from the recipe cookbook of Recipes-to-go (Dessert)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
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Combine cake mix, eggs, oil, water and coconut flavoring in mixing
bowl. Beat 2 minutes at med. speed. Pour into 13 x 9 " cake pan. Bake
at 350F for 30 minutes or according to package directions. Mix cream
of coconut syrup and condensed milk until smooth. Pike even rows of h
oles in warm cake with 2 prong serving fork. Pour syrup-milk mixture
into holes and over top of cake. Set in refrigerator overnight or
several hours until well chilled. Beat cream until soft peaks form.
sprinkle with sugar and beat until stiff but smooth. Frost topof cake
and springle with coconut. Serve chilled, cut into squares.
Serves: 12
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