Coconut Cake

COCONUT CAKE
Recipe Rating:
 1 Rating
Serves: 12
Prep Time:
Cook Time:

Ingredients

16.5 oz pkg duncan hines yellow cake mix
14 oz can(s) sweetened condensed milk
13.5 oz can(s) coconut milk
8 oz pkg cool whip
6 oz pkg frozen coconut

The Cook

Donna Cease Recipe
Lightly Salted
The Villages, FL (pop. 13,926)
dessertsrin
Member Since Jun 2012
Donna's notes for this recipe:
If you like coconut, you will love this cake. It is light and moist.
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Directions

1
Set aside 8 oz of the coconut milk. Mix cake mix according to package directions but use the remaining 6 oz of coconut milk as part of the required liquid plus 2 oz of water to make the one cup liquid required.
2
Bake cake in a 9x13 pan as directed on the box.
3
Remove cake from oven and while cake is hot poke holes in the cake with a large meat fork.
4
Combine the 8 oz of coconut milk (that was set aside) with the sweetened condensed milk and pour over the hot cake.
5
Let stand at room temperature for three hours and then top with cool whip and sprinkle the coconut on top of the cool whip. Store in refrigerator.
6
Coconut milk can be purchased with the Asian foods

About this Recipe

Comments

2 comments

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user Donna Cease dessertsrin - Aug 19, 2012
Donna Cease [dessertsrin] has shared this recipe with discussion group:
Curious Cuisiners
user sherri gage KitchenCabinet - Aug 19, 2012
OH, COCONUT is one of my daughters favorites!!! Pinched this to make for her! Thank you :)))))

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