Coconut Cream Cake
Coconut Cream Cake is an moderately easy dinner. Made with 1 box yellow cake mix (with pudding), 1 (16 oz.) can sweetened condensed milk, 1 (15 1/2 oz.) can cream of coconut, 1 (16 oz.) can crushed pineapple, undrained and 1 (16 oz.) carton whipped topping, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Bake cake according to directions for sheet cake.
When done, poke holes into cake with knife.
Mix condensed milk with cream of coconut. Spread over hot cake.
Spoon crushed pineapple with juice over cake.
Spread whipped topping over pineapple. Sprinkle coconut on top.
Best when made the day before.
Keep refrigerated.
π· Perfect Pairings
Complete your meal with these
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