Coconut Cream Cake
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- 1 pkg
- white cake mix
- 1 (15oz) can(s)
- cream of coconut (not coconut milk)
- 1 can(s)
- sweetened condensed milk
- 1 (8oz) pkg
- cool whip
- 1 c
- sweetened flaked coconut, toasted
1Prepare and bake cake mix according to box directions in a 9x13" pan.
2Cool in pan for 45 minutes. While still warm poke holes 3/4 of the way into cake evenly thru entire cake with the handle of a wooden spoon sprayed with Pam, about 28 holes.
3Pour cream of coconut into a 2cup measuring cup and stir up well. Pour cream of coconut evenly over entire warm cake. Then pour and spread sweetened condensed milk over cake. Cover with plastic wrap and chill for several hours (overnight is best if you have the time). Spread on Cool Whip and sprinkle toasted coconut on top. Serve with pride!