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Tuesday, October 21, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Coconut Cake
Desserts
Contributed by: Jeannette Martin
Ingredients:
  • 1 coconut
  • 1 box white cake mix and its other required ingredients
  • 1 cup milk
  • 11â�„2 cups sugar
Punch holes in the eyes of the coconut, drain juice and reserves. Place coconut in oven preheated to 350 degrees for a just few minutes to help loosen the shell but not long enough to heat the coconut. Crack coconut shell with hammer. With a knife, peel off the brown coconut skin. If specks get on the coconut meat, rinse off and pat dry. Grate coconut meat.
Use white cake mix or a white cake recipe of choice to make the layers of the cake. Bake using directions on the box. Sprinkle cake layers with reserved coconut juice.
Mix half of the coconut with the milk and sugar. Bring to a boil and use to spread between layers of the cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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