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Drenda’s Coconut Cake


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  • 1 pkg. reduced fat yellow cake mix
  • 1 can fat-free Eagle Brand milk
  • 1 can Cream of Coconut
  • 8 oz. fat-free Cool Whip
  • 1 pkg. frozen coconut



Step 1

Make and bake cake according to cake mix directions in a 9x13 pan.
While cake is hot, poke holes in cake with handle of wooden spoon. Immediately pour Eagle Brand milk and Cream of Coconut into holes and over cake. Cool. Cover with Cool Whip and frozen coconut. Refrigerate.

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