Coconut Cake to the extreme!!!This recipe was given to me by a lady from church. She sent it to my house when my grandmother passes away. Everyone loved the cake, and I think of both she and my grandmother every time I make it, thank you Barbara.
1Preheat the oven to 350. Prepare the cake mix according to box directions. (I use milk instead of water in my cake mixes) Pour into a 9 x 13 cake pan that has a lid as the cake will remain in it for serving. Bake until a toothpick comes out clean. While the cake bakes, combine the cream of coconut and sweetened condensed milk, set aside.
2When the cake comes out of the oven and it is still hot, poke holes in it with a wooden spoon handle. Cover the cake with coconut (very important to do at this point). Then slowly pour the coconut cream mixture over the cake. If it looks drowned thats okay, it will absorb. Cover with heat proof lid or foil, and let it come to room temperature. Once its room temp. frost with cool whip and garnish with more coconut. Chill and serve.
3***This cake must be kept refrigerated.
***The amount of coconut used is totally up to your particular taste. I use most of the bag.
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