Fabulous Coconut Cake
From clbacon 18 years ago
- 35 minutes to make
- Serves 20
A yummy and easy coconut cake that only gets better after time in the fridge!
Ingredients
- white cake mix shopping list
- eggs, oil and water per cake mix box directions shopping list
- One can sweetened condensed milk shopping list
- One can cream of coconut shopping list
- One container frozen whipped topping, thawed shopping list
- 12 oz shredded coconut shopping list
How to make it
- Bake the white cake in a 9X13 pan according to the directions on the package.
- While cake is baking, mix sweetened, condensed milk and cream of coconut.
- When cake is done and removed from oven, immediately poke holes in the cake (all over!) with a fork or a skewer.
- Pour the sweetened, condensed milk - cream of coconut mixture over cake.
- Let cake cool; the creamy liquid will soak in.
- Frost cake with whipped topping.
- Sprinkle shredded coconut all over the whipped topping, pressing down a bit to adhere the coconut.
- Put this in the fridge! It's better the more time it spends there.
The Rating
Reviewed by 5 people-
This is a delicious cake my grandmother gave me this same recipe several years ago and it is the only coconut cake my family will eat
bekab
in Bassett loved it
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Oh my ... I love coconut.
bondc
in State College loved it
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Made it today, though as always, I tweaked it. I used 12 oz whipped heavy cream on top, and put half the bag of coconut in the cake batter. It's extremely delicioso!
bondc
in State College loved it
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