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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freidaís Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jonesí Oatmeal Cookies - Tom Jones
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell

1 box Duncan Hines Deluxe Butter Recipe cake mix
1 Ĺ cups milk
Ĺ cup sugar
1 (6-ounce) package shredded coconut
1 (8-ounce) Cool Whip

Prepare cake mix as directed on box, baking in a 9-x13-inch pan. Cool 15 minutes. Poke holes downward through cake with a fork. Meanwhile, mix milk, sugar, and 1/3 of the coconut in a saucepan. Bring to a boil and simmer for 1 minute. Spoon over warm cake. Cool cake completely. Fold 1/3 package coconut into Cool Whip. Spread on cake. Sprinkle remaining coconut on top of cake. Chill overnight. Store any leftover cake in the refrigerator.





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