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Coconut Cake
(see photo insert)

1 box white cake mix prepared according to package directions and add to the batter 1 1/2 cups of flaked or shredded coconut. Use a 13" X 9" glass cake pan. After taking cake out of oven poke holes in it with a fork, about 1 inch apart all over. Then WHILE CAKE IS STILL HOT, pour 1 can (about 1 1/2 cups) of coconut cream over the cake, slowly so it seeps into holes. [Find the coconut cream either in the baking aisle, the Mexican food aisle, or the section where you buy drink mixers -- be sure it's the "cream" and not coconut milk.]

Let the coconut cream soak into cake for about 10 to 15 minutes, then cover and put in refrigerator overnight. Before serving top with 1 small container of cool whip sprinkled with 1/3 cup toasted coconut or toasted slivered almonds.

"Note: depending on the room temperature at the time you open the can of coconut cream, it may look lumpy and have chunks of white coconut cream floating around, don't worry about it! You don't need to do anything to it because when you pour it over the HOT cake right out of the oven it will melt right into the cake."

~ Val

Jello Poke Cake
(see photo insert)

1 box cake mix prepared according to directions and baked in a 9x13 pan
(Best to use a yellow cake or white cake mix)
2 small or 1 large box Jello made with 1 cup boiling water and 1 cup cold water
(which is half the water called for on box)
Cool Whip for topping

Bake cake, mix up the Jello when cake is almost done. Remove cake from oven and poke holes all over with either a fork or a chopstick, the more holes the better. Then slowly..... pour the Jello over the cake making sure the Jello goes into the holes. Let cake cool, then cover and refrigerate overnight.

When serving top with Cool Whip or Whipped Cream. Try yellow cake with lemon jello; white cake with cherry or strawberry jello; white cake with blueberry jello.

~ Val "My favorite is Yellow Cake with Lemon Jello."