Coconut Cream Cake
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- 1 box
- yellow cake mix, prepared and baked as directed
- 1 can(s)
- sweetened condensed milk
- 1-8oz can(s)
- cream of coconut ( found in the mexican food section)
- 8 oz
- cool whip topping
- 1 c
- sweetened flaked coconut
- 1/2 c
- chopped pecans
1Preheat oven to 350 degrees. grease and flour 9x13 in. pan.
2Bake cake according to package directions. When cake is done, remove from oven and poke holes in cake with a fork (Do this over entire cake.)
3Mix together Cream of coconut and sweetened condensed milk. Pour mixture over cake, and allow to cool in fridge.
4Blend together Cool Whip, coconut and pecans. Frost cake with this mixture.
5Cover and store in fridge until ready to serve.