Cool & Creamy Coconut Cake
Source of Recipe
Posted by Gess/internet
Recipe Introduction
This cake is best prepared ahead a day or two so the liquid gets absorbed!! (it was even better the second day
List of Ingredients
1 box (18.25oz) yellow cake mix
1 can (14ox) sweetened condensed milk
I can (12oz) cream of coconut
1 tub (8oz) frozen whipped topping, thawed
2 1/2 to 3 cups sweetened coconut
Recipe
1.)Heat oven to 350 degrees. Grease 13x9x2 inch baking pan.
2.) Prepare cake mix as package directs. Pour batter into pan. Bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.
3.) Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.
4.) Frost with topping; sprinkle with coconut and refrigerate till serving.
Variations:
Add a can of mandarin oranges to the batter, 1 can of crushed pineapple and pecans to the frosting. I also toast the coconut first, I think it looks prettier that way.
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