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[Doctor]

CHRISTMAS COCONUT CAKE

1 (18 oz.) pkg. of butter cake mix with pudding
1 (14 oz.) can of sweetened condensed milk
1 (8 1/2 oz.) can of cream of coconut
1 (15 1/4 oz.) can of crushed pineapple
1 (12 oz.) carton of thawed whipped topping
1 (12 oz.) pkg. of coconut
1 (10 oz.) jar of maraschino cherries
1 pkg. of crushed pecans

Grease and flour bottom only of 13x9 inch pan. Set aside. Prepare and bake cake mix according to package directions. Punch holes in top of warm cake with small knife. Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans. Cover and chill at least 8 hours. Cut into squares and serve. Yields 15 to 18 servings. Keep in refrigerator.

[Yemek Tarifleri]