coco lopez cake
(2 RATINGS)
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.
No Image
prep time
25 Min
cook time
30 Min
method
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yield
12-15 serving(s)
Ingredients
- - 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
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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.
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Step 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.
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Step 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.
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Step 4Enjoy!!!
- 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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