Coco Lopez Cake

Coco Lopez Cake Recipe

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Cammie Solis

By
@cammieskitchen

As A child growing up my grandmother would make this cake. I always felt special when she made this cake for us. It was a sweet treat and such a comforting thing to eat. I make it often and have tweaked it a bit to make it chocolate with almonds. It's just a little slice of Heaven on a plate.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12-15
Prep:
25 Min
Cook:
30 Min

Ingredients

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betty crocker moist cake mix (chocolate)
1 can coco lopez cream of cococnut
1 can eagle brand sweetened condensed milk
1 large container cool whip
2 cups coconut
2 eggs
slivered almonds, toasted

How to Make Coco Lopez Cake

Step-by-Step

  • 1Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
  • 2Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
  • 3Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
  • 4Enjoy!!!

Printable Recipe Card

About Coco Lopez Cake

Course/Dish: Cakes
Hashtags: #coconut, #Almond




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