Cool and Creamy Coconut CakeFrom sandeef 8 years ago
- 1- 18.25 ounce box yellow cake mix [plus ingredients to prepare] shopping list
- 1- 14 oz. can sweetened condensed milk shopping list
- 1- 15 oz. can cream of coconut [not milk] shopping list
- 1- 8 oz. container frozen whipped topping, thawed shopping list
- 2-1/2 to 3 cups flaked, sweetened coconut shopping list
How to make it
- Grease a 13x9x2 inch pan
- Prepare cake as directed on package. Pour batter into prepared pan and bake for time indicated on package.
- Remove cake from oven and, using a fork or skewer, poke holes in entire cake. Mix together condensed milk and cream of coconut and pour over warm cake.
- Cool cake completely. Frost with whipped topping and sprinkle top with coconut. Cover and refrigerate until ready to serve.
- This cake is best prepared a day or two before serving.
- When pouring milk and cream of coconut, do it slowly allowing it to absorb into cake. After leaving it in the 'frig, it will take up all the liquid.
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The Cooksandeef Stanwood, WA
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