bonnie's heavenly coconut cake
Though this cake is similar to the Tres Leches cake that is well known here in South Texas, it is much easier, and less time consuming to make. My cousin, Bonnie Jean Gates Shaver, who she and my mother refer to each other as, "Best friend I ever had," is my mother’s oldest sister Aline’s, youngest daughter. She sent me this recipe. Bonnie lives in Tuscaloosa, Alabama. Her mother, Aunt Aline, was an excellent cook and like mother like daughter, Bonnie, definitely inherited the Rodgers ability to cook. The cake is one of my mothers favorite.
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 box white or yellow cake mix with pudding
- 1 large can of cream coconut
- 1 can sweetened condensed milk
- 1 large container whipped topping
- 1 cup flaked coconut
How To Make bonnie's heavenly coconut cake
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Step 1Gather ingredients. Bake cake according to directions on package in a 9x13 baking pan. Let cool halfway. Pierce with a utility fork. -
Step 2Combine condensed milk and coconut milk in a bowl and mix well. Pour the mixture slowly over the cake allowing it to filter into the holes. If the mixture pools around the outside of the cake spoon back onto cake so that it soaks in.
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Step 3Fold the coconut into the whipped topping. Spread the mixture onto the cake. Refrigerate for 2 days before serving. Note: I have to admit that this cake does not always make it to the second day, and sometimes it is eaten the day I make it. It is just too good to resist. If it does make it to the second day it is even more fantastic.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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