Email to Sue Deakin      

Yummy Coconut Cake

Source of Recipe

June Brewer


List of Ingredients

1 stick margarine
1 cup flour
½ cup chopped pecans
8 oz. cream cheese
1 cup Cool Whip (buy 12 oz. size)
1½ cups powdered sugar
3 cup milk
2 packages frozen coconut
2 boxes coconut instant pudding




Recipe

Mix margarine, flour and pecans with fork. Place in 13x9 pan and press with hands on bottom. Bake at 350° for 10-12 minutes. Cool. Cream together 8 oz. softened cream cheese, Cool Whip and powdered sugar. Spread on crust. Sprinkle 1 package coconut over second layer. Mix pudding with 3 cups milk. Spread over coconut. Top with rest of Cool Whip and sprinkle other package of coconut over cake. Refrigerate.

,