coco lopez cake
(2 ratings)
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As A child growing up my grandmother would make this cake. I always felt special when she made this cake for us. It was a sweet treat and such a comforting thing to eat. I make it often and have tweaked it a bit to make it chocolate with almonds. It's just a little slice of Heaven on a plate.
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(2 ratings)
yield
12 -15
prep time
25 Min
cook time
30 Min
Ingredients For coco lopez cake
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betty crocker moist cake mix (chocolate)
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1 can coco lopez cream of cococnut
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1 can eagle brand sweetened condensed milk
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1 large container cool whip
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2 cups coconut
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2 eggs
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slivered almonds, toasted
How To Make coco lopez cake
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1Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
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2Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
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3Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
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4Enjoy!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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