Creamy Coconut Cake

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1- 18 oz. pkg. yellow or white cake mix
1- 8 oz. can cream of coconut
1- 14 oz. can sweetened condensed milk (Eagle Brand)
1- 8 oz. or 12 oz. carton frozen Cool Whip topping, thawed
1 C. flaked coconut or 6 oz. pkg fresh frozen coconut

Bake the cake according to package directions, using 13×9″ pan. When done, while cake is still hot, punch holes with a fork all over the cake surface. Mix cream of coconut (found in the drink mix section of the grocery store) and sweetened condensed milk, pour over hot cake. When cake is completely cooled, frost with whipped topping and sprinkle with coconut. Refrigerate. Cake will keep for several days.

Source: bestfoodtips.net

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