Wednesday, June 10, 2015
CREME OF COCONUT CAKE
1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip or whipped topping
1 pkg. frozen coconut (thawed)
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.
Subscribe to:
Post Comments (Atom)
Low Carb Creamy Tuscan Chicken
Ingredients 2 tablespoons olive oil 2 boneless, skinless chicken breast, cut in half horizontally 1 1/2 teaspoons Lemon Pepper...
-
1/2 cup green pepper, chopped 1/2 cup onion, chopped 2 tablespoons butter or 2 tablespoons margarine 1 (10 ounce) can cream of chicken...
-
OK here it is...had a lot of messages for this one so pleaseeee....Tag it or Share it so you Have it!!! Here is the spray for dogs. It...
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.