Recipe

Cream of coconut cake

From the kitchen of Dorris Mounce

White cake mix

1 1/2 c. milk

2 Tbsp oil

3 1/2 oz. coconut

Mix well.

Beat whites of 3 eggs stiffly. Fold into batter.

Grease and flour long pan -- at least 15 inches long. Bake 20-25 minutes at 350 degrees.

When done, stick holes through cake real well. Pour 15 oz. can cream of coconut over cake while hot. Cover with foil and let set until cold. Top with large container whipped topping into which coconut has been stirred. Top with more coconut, if desired.

Refrigerate. Best flavor is after sitting a day or two. Will keep two weeks in refrigerator.

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