coconut cream cake
(1 rating)
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This is a family favorite, and also a hit at our church potluck dinners. Simple to make, and very moist!
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(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
40 Min
Ingredients For coconut cream cake
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1 boxyellow cake mix, prepared and baked as directed
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1 cansweetened condensed milk
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1-8oz cancream of coconut ( found in the mexican food section)
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8 ozcool whip topping
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1 csweetened flaked coconut
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1/2 cchopped pecans
How To Make coconut cream cake
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1Preheat oven to 350 degrees. grease and flour 9x13 in. pan.
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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.)
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3Mix together Cream of coconut and sweetened condensed milk. Pour mixture over cake, and allow to cool in fridge.
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4Blend together Cool Whip, coconut and pecans. Frost cake with this mixture.
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5Cover and store in fridge until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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