coco lopez coconut cake
(1 RATING)
Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried this easy to create cake, you really should! You will agree it must go down as one of the best coconut cakes you've ever had! Yet, it is easy to make!
No Image
prep time
20 Min
cook time
method
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yield
Ingredients
- 1 - (18 1/4 ounce) box duncan hines deluxe ii yellow cake mix
- BAKE YOUR ABOVE CAKE MIX ACCORDING TO THE BOX DIRECTIONS IN A 13 X 9 PAN.
- 1 - (14 ounce) can sweetened condensed milk
- 1 - (15 ounce) can coco lopez cream of coconut (found in the mix drink section of your grocer)
- 1 - (8 ounce) container of frozen cool whip, thawed
- 1 - (6 ounce) package frozen coconut, thawed
How To Make coco lopez coconut cake
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Step 1After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
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Step 2Enjoy your 'special' cake.
- 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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Category:
Cakes
Tag:
#Quick & Easy
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