Fresh Coconut Cake “Sheath Cake”

Margaret Williams

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package yellow cake mix with pudding
  • 1 can cream of coconut
  • 1 package frozen fresh coconut, shredded
  • 4 eggs
  • 1 (8 oz) Cool Whip®
  • 1 can Eagle Brand® milk

Mix cake as directed. Bake in 9×12 inch sheet pan, greased and floured. When cooked, punch holes with fork or ice pick all over cake while still hot, close together. Spread Eagle Brand milk over cake, then pour cream of coconut over cake and let it cool. Spread Cool Whip over cake and sprinkle the fresh coconut and refrigerate.





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