Donna Cease Recipe

Coconut Cake

By Donna Cease dessertsrin


If you like coconut, you will love this cake. It is light and moist.


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
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Directions Step-By-Step

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

Course/Dish: Cakes
Other Tag: Quick & Easy