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Easy Coconut Cake



It can't get any simpler with this recipe for Easy Coconut Cake.

INGREDIENTS:

  • One 18-1/4 ounce white cake mix, prepared as directed
  • One 14 ounce can of sweetened condensed milk
  • 12 ounces Cream of Coconut
  • 8 ounces non-dairy whipped topping
  • 1 cup shredded coconut
  • jelly beans, optional

PREPARATION:

While the cake is still hot, poke holes in cake with fork. Mix sweetened condensed milk with Cream of Coconut, and pour over cake, making sure it goes into poked holes. Cool completely (overnight). Spread non-dairy whipped topping over top of cake.

Sprinkle with coconut. Decorate with jelly beans.

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