Shelia Senghas Recipe

Bonnie's Heavenly Coconut Cake

By Shelia Senghas earthbaker


Though this cake is similar to the Tres Leches cake that is well known here in South Texas, it is much easier, and less time consuming to make. My cousin, Bonnie Jean Gates Shaver, who she and my mother refer to each other as, "Best friend I ever had," is my mother’s oldest sister Aline’s, youngest daughter. She sent me this recipe. Bonnie lives in Tuscaloosa, Alabama. Her mother, Aunt Aline, was an excellent cook and like mother like daughter, Bonnie, definitely inherited the Rodgers ability to cook. The cake is one of my mothers favorite.


Recipe Rating:
 3 Ratings
Serves:
8
Cooking Method:
Bake

Ingredients

1 box
white or yellow cake mix with pudding
1 large
can of cream coconut
1 can(s)
sweetened condensed milk
1 large
container whipped topping
1 c
flaked coconut
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Directions Step-By-Step

1
Gather ingredients. Bake cake according to directions on package in a 9x13 baking pan. Let cool halfway. Pierce with a utility fork.
2
Combine condensed milk and coconut milk in a bowl and mix well. Pour the mixture slowly over the cake allowing it to filter into the holes. If the mixture pools around the outside of the cake spoon back onto cake so that it soaks in.
3
Fold the coconut into the whipped topping. Spread the mixture onto the cake. Refrigerate for 2 days before serving.

Note: I have to admit that this cake does not always make it to the second day, and sometimes it is eaten the day I make it. It is just too good to resist. If it does make it to the second day it is even more fantastic.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #coconut, #easy, #kid, #friendly, #box