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Recipe of the week: Coconut cake

First Posted: 12:08 am - December 2nd, 2015

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Don’t be greedy, share your culinary wisdom with your community by submitting your recipes to The Cheraw Chronicle! Any kind of dish will do — from entrees to appetizers, sides or even dips.

Send your submissions with a photo of the finished product to mgrandy@civitasmedia.com or come by the office at 114 Front St. in Cheraw. For more information, call 843-537-5261.

COCONUT CAKE

• 1 box yellow butter cake mix

• 14 oz. can cream of coconut

• 14 oz. can Eagle Brand milk

• 8 oz. Cool Whip

• 1 pkg. frozen coconut (thawed)

DIRECTIONS: Bake yellow butter cake mix by directions on box in 13-by-9-by-2 pan. While cake is hot, pierce with fork. Combine can of cream of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in the refrigerator.

Contributed by: Natalie Walker

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