Coco Lopez Cake Recipe

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Coco Lopez Cake

Cammie Solis

By
@cammieskitchen

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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Serves:

12-15

Prep:

25 Min

Cook:

30 Min

Ingredients

betty crocker moist cake mix (chocolate)
1 can coco lopez cream of cococnut
1 can eagle brand sweetened condensed milk
1 large container cool whip
2 cups coconut
2 eggs
slivered almonds, toasted

Directions Step-By-Step

1
Prepare 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.
2
Mix 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.
3
Place 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.
4
Enjoy!!!

About this Recipe

Course/Dish: Cakes
Hashtags: #coconut, #Almond