Shirley Fromm's Coconut Cream Cake
Shirley Fromm'S Coconut Cream Cake is an moderately easy dinner. Made with 1 pkg. chocolate cake mix, 2/3 c. flaked coconut (plus some for topping), 1 1/3 c. water, 2 egg whites and 1 c. cream of coconut (see liquor drink mix section of your grocery store), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Combine cake mix, 2/3 cup coconut, water and egg whites.
Beat for 2 minutes at high speed and 1 minute on low speed.
Pour into greased and floured 9 x 13-inch pan; bake at 350Β° for 25 to 30 minutes, or until a wooden pick inserted in middle comes out clean.
Cool cake in pan for 10 minutes.
Punch holes all over top with 2-pronged fork.
Pour cream of coconut over cake; let it cool.
Mix thawed Cool Whip and sour cream together; spread over cooled cake.
Chill at least 4 hours before serving.
Can also be made with white cake mix.
π· Perfect Pairings
Complete your meal with these
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