Colleen,I've heard of the frozen coconut called for in this recipe,but I don't think I've ever seen it anywhere. Any ideas? Are there any substitutions that would work? Thanks.
Deb -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Colleen Sent: Monday, May 06, 2013 9:52 PM To: [email protected] Subject: [CnD] make ahead luscious coconut cake Make Ahead Luscious Coconut Cake 1 box (18 oz) yellow butter cake mix 1 C milk 4 eggs 1/4 C butter, softened 2 pkg. (6 oz each) frozen coconut, thawed 2 C sugar 1 carton (8 oz) sour cream 1/2 t almond extract 1/2 t vanilla extract Combine cake mix, milk, eggs, and butter. Pour into a greased and floured 9 x 13" ovenproof dish. Bake at 325°F for 35 to 45 minutes. Combine remaining ingredients. Mix well. Punch small holes into top of hot cake with a toothpick. Spread coconut mixture over cake. Cool and store in refrigerator for 2 to 3 days before serving. Serves 12-16 Note: This cake MUST be made 2 to 3 days ahead. Source Mrs. Nick Harper If you're lucky enough to be Irish, you're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
