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Brazilian-Style Moist Coconut Cake

Reviewed: Feb. 2, 2011
Great recipe! Everyone loves it. As suggested by some reviewers, I cut the flour down to 1 3/4 cups, and cut the sugar down to 1 1/3 cup. Also added a few drops of vanilla. For the topping, don't use any milk - 1 can of condensed sweetened milk and 1 can of coconut milk is all you need (will be enough for 2 cakes)
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