Coconut Cream Cake Recipe

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Coconut Cream Cake

Jeannie Price

By
@Jeannie_Price

This cake is best when made the day before and kept refrigerated.


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Method:

Bake

Ingredients

1 box
yellow cake mix with pudding
1 can(s)
(16 ounces) crushed pineapple, undrained
1 can(s)
(16 ounces) sweetened condened milk
1
(16 ounces) whipped topping
1 can(s)
(15 1/2 ounces) cream of coconut
1 pkg
(12 ounces) coconut

Directions Step-By-Step

1
Bake cake according to directions for sheet cake.
2
When cake is done, poke holes into cake with a knife. Mix condensed milk with cream of coconut. Spread mixture over hot cake.
3
Spoon crushed pineapple with juice over cake. Spread whipped topping on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #easter