Recipe

Super Easy Decadent Coconut Cake Recipe

	Chinablue / All my dishes 1 year, 3 months ago This cake gets it's rich, decadent flavor from Creme De Coconut, Sweetened Condensed Milk and Flake Coconut. An easy poke, drizzle and cover cake for surprise company or take along dessert for a dinner invitation. Prep time is hands on and doesn't include the cooldown time for the cake.... More Prep:20m Cook:30m Servings:12	Chinablue
	easy company coconut cake

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Fans

henrie

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ambus

Ingredients

Pillsbury Classic White Cake Mix

One can Sweetened Condensed Milk

One can Creme De Coconut (NOT coconut milk)

One medium container non Dairy topping

2-3 cups flake coconut

Directions

Preheat oven and prepare cake per directions on container. I always use the classic white with only egg whites, but you can use whole eggs and it's still just fine!

Make sure non dairy whipped topping is thawed.

Pour into ungreased 13x9 pan and bake according to directions

Meantime, mix the sweetened condensed milk and creme de coconut together and set aside. Be sure to shake the cans of both well before opening to mix the sugars.

When cake is done and still hot, poke evenly about one inch apart with thin handled wooden spoon or a chopstick. Toothpicks are NOT big enough. A pencil will work well too.

Drizzle the coconut/condensed milk mixture over the cake slowly, making sure to distribute it evenly and allow it to ooze into the holes you made.

Let cake sit until TOTALLY cooled.

Cover with a layer of coolwhip using it as frosting.

Sprinkle well with the coconut.

Cover and refrigerate until almost ready to serve. I allow individual servings to come to room temp before serving.

Keep the remainder covered with either clear plastic wrap or waxed paper secured with foil over it. DO NOT PUT FOIL DIRECTLY ON THE CAKE SURFACE!

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