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Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor.
This will be your “volcano” of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake. In a small saucepan, melt the 4 tablespoons of butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk.
Preheat oven to 350 °F. Grease a 13 by 9 by 2-inch cake pan. Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside. Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer.
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