Coconut Delight Cake (M_C-Tx) Recipe




Coconut Delight Cake (M_C-Tx) Ingredients

1 pillsbury butter recipe cake mix
1 large carton cool whip
8 oz carton sour cream
1/2 cup sugar
1 can angel flake coconut

A Recipe for
Coconut Delight Cake (M_C-Tx)

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces


This is a recipe for Coconut Delight Cake (M_C-Tx) from the recipe cookbook of Recipes-to-go (Dessert)


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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Coconut Delight Cake (M_C-Tx)

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Coconut Delight Cake (M_C-Tx) Directions

Bake cake according to directions. Cool. Combine cool whip, sour
cream, sugar and coconut. Cut the cake to make 4 layers and spread
mixture between each layer. Then cover top and sides with remaining
mixture. If you like a lot of cool whip, you may add another carton
to help frost the top and sides. Garnish if you wish with cherries
and nuts. This is a good recipe to experiment with by adding
different things to the cool whip. For instance, well drained crushed
pineapple, cherries and nuts.

Serves: 12

 

 

 

 

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Coconut Delight Cake (M_C-Tx) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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