Cream of Coconut Cake
Cream Of Coconut Cake is an easy dinner. Made with 1 box yellow cake mix, 1 can sweetened condensed milk, 1 (8 oz.) carton cool whip, 1/2 c. cream of coconut (canned) and 12 oz. flaked coconut (divide in half), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan.
While cake is still warm, pour can of condensed milk over cake.
(Pole holes in cake so milk will go into cake.) Let cool.
Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together.
Pour over cooled cake.
Add remaining coconut to top of frosting.
Refrigerate several hours or overnight before serving.
π· Perfect Pairings
Complete your meal with these
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