Easy Coconut Cake
Easy Coconut Cake is an easy dinner. Made with 1 (15 oz.) can cream of coconut, 1 (14 oz.) can sweetened condensed milk, 1 yellow cake mix, 1 (7 oz.) pkg. frozen coconut and 1 (8 oz.) carton frozen whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Bake sheet cake according to directions on package.
Combine cream of coconut and sweetened condensed milk.
Punch holes in cake with fork.
Pour mixture over hot cake.
Spread whipped topping over cooled cake and sprinkle with coconut.
Store in refrigerator.
Flavor improves after chilling for 24 hours.
π· Perfect Pairings
Complete your meal with these
/7907250-82ebca09220547268980a689092c16bc.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment