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I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania
Originally published as Coconut Cake Supreme in Taste of Home December/January 1998, p31
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Reviewed on Mar. 20, 2012 by AngelRyan75
I made this along time ago for Easter and want to make it again this year! It is so scrumptious and easy so you don't have to spend a lot of time on it =0)
Reviewed on Jan. 01, 2012 by Kathy1353
I have this recipe many times since I 1st saw in the Taste of Home magazine & it is always a hit! It so good! I love how super easy the cake is to make! I recommend it to anyone:)
Reviewed on Apr. 24, 2011 by north44
I made this shortly after it appeared in the Taste of Home Magazine and to date it remains my favourite coconut cake.I use an angel food cake that I make from a mix.Tonight I added a twist, I cut the angel food cake in three layers, put coconut filling on the lowest layer and 1/2 box of Shirrif Lemon pie filling made up as per package directions and cooled as the top layer filling. I decorated with some green coconut and easter candies, it looks fabulous. Having tomorrow as an Easter Monday/Anniversery cake. It is so good!.
I made this shortly after it appeared in the Taste of Home Magazine and to date it remains my favourite coconut cake.
I use an angel food cake that I make from a mix.
Tonight I added a twist, I cut the angel food cake in three layers, put coconut filling on the lowest layer and 1/2 box of Shirrif Lemon pie filling made up as per package directions and cooled as the top layer filling. I decorated with some green coconut and easter candies, it looks fabulous. Having tomorrow as an Easter Monday/Anniversery cake. It is so good!.
Reviewed on Jan. 17, 2011 by llafontaine80
I make this every year for Christmas. I do sprinkle more coconut over the top of the cake after it's frosted. It's delicious!
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