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

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

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!!!

About Coco Lopez Cake

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