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1/1 Photo of Pink Cherry Coconut Cake
This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter
Units: US | Metric
Serving Size: 1 (115 g)
Servings Per Recipe: 12
The following items or measurements are not included:
cherry chip cake mix