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 1 18¼ -oz. yellow cake mix- 1½ cups Plain Mountain High Yoghurt
- 1 5-oz. can evaporated milk
- 1 14-oz. can sweetened
condensed milk
- 1 cup whipped topping
- ¼ cup shredded coconut, toasted
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Prepare cake mix according to package directions and bake in a 13x9-inch cake pan. Allow to cool completely. With a fork, pierce entire cake at 1" intervals.
Gently whisk together yoghurt, evaporated milk, and condensed milk. Pour evenly over cake. Cover and chill for 2 to 3 hours.
Serve well chilled. Top with whipped topping and shredded coconut. Keep leftovers refrigerated.
Makes 12 servings.
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| Calories - 360 |
| Total Fat - 11g |
| Cholesterol - 15mg |
| Potassium - 142mg |
| Sodium - 361mg |
| Total Carbohydrates - 58g |
| Protein - 7g |
| Fiber - 1g |
| Calcium - 25% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
fred harrison makes this comment
Wednesday, 23 February 2011