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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coconut Cream Sheet Cake Recipe

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This recipe for Coconut Cream Sheet Cake is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix
1 bag (12oz) frozen coconut divided
1&1/3 c water
2 egg whites
1 can (15oz) cream of coconut
1 package (12oz) cool whip
Directions:
Directions:
Mix cake mix, 1/2 of coconut, water and egg whites and beat 3 minutes. (mix will be thin). Pour into a greased 9x13 inch baking pan and bake at 350º for 25 to 30 minutes. Cool for 10 minutes. Punch holes in top of cake every 2 inches and pour cream of coconut over warm cake. Let cool and spread top with cool whip and sprinkle top with remaining coconut.
Personal Notes:
Personal Notes:
I like to refrigerate for a while before cutting into squares.

 

 

 

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