Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cool and Creamy Coconut Cake




Source of Recipe


Debbie






Recipe Introduction


This is an easy recipe that you'll love. It is best prepared a day or two before serving.





List of Ingredients



• 1 (18.25 oz) box yellow cake mix (plus ingredients to prepare)
  
• 1 (14 oz) can sweetened condensed milk
  
• 1 (15 oz) can cream of coconut
  
• 1 (8 oz) container frozen whipped topping, thawed
  
• 2 1/2 to 3 cups flaked, sweetened coconut
  






Instructions



1. Preheat oven to 350 degrees. Grease a 13x9x2-inch pan.
   
2. Prepare cake as directed on package.
   
3. Pour batter into prepared pan and bake for time indicated on package.
   
4. Remove cake from oven and, using a fork, poke holes in entire cake.
   
5. Mix together condensed milk and cream of coconut and pour over warm cake. Cool cake completely.
   
6. Frost with whipped topping and sprinkle top with coconut. Cover and refrigerate until ready to serve. Cut into squares to serve.
   






Final Comments


Serves 20