Email to Stella      

Coconut: Coconut Creme Cake

Source of Recipe

Brenda Herrmann


Recipe Introduction

Make a day ahead...tastes better the 2nd day.

List of Ingredients

1/4 Cup Oil, 9" x 13" Pan
1 White Cake Mix
1 1/2 Cups Water
2 Eggs
2 Cups Cream of Coconut
8 oz. Cool Whip




Recipe

Pour oil in pan and roll to sides and bottom. Pour out excess. Mix cake mix, water, eggs and 1 cup Cream of Coconut with hand mixer on high until smooth. Pour into pan. Batter will be runny. Bake at 350 for 30 minutes.

After baking, poke holes in top of cake with fork while hot. Pour 1/2 cup Cream of Coconut over holes. Cool in refrigerator at least 1 hour.

FROSTING: Mix Cool Whip and 1/2 cup Cream of Coconut. Spread over cake and refrigerate.