1 package white cake mix
Bake cake according to directions on package using a 13x9-inch baking pan. Remove cake from oven; and while hot, prick holes in cake with fork.
Pour mixture of milk and cream of coconut over hot cake. Let mixture soak in.
1 can sweetened condensed milk (not evaporated)
1 small can (8-oz) cream of coconut
1 (8-oz) Cool Whip
1 package (8-oz) fresh frozen coconut
When cake is completely cool, frost with Cool Whip and sprinkle with the coconut. Store cake in the refrigerator.
3/4 cup chunky peanut butter
1/4 cup butter or margarine, softened
1 cup flaked coconut
1/2 cup finely chopped walnuts
1-1/2 to 2 cups confectioner's sugar, divided
2 cups (12-oz) semisweet chocolate chips
2 tablespoons shortening
In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well.
Sprinkle some of the remaining sugar on board knead in enough of the remaining sugar until mixture holds its shape when
formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and
shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.
Yield: 2 dozen
