coconut cream cake
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This cake is best when made the day before and kept refrigerated.
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method
Bake
Ingredients For coconut cream cake
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1 boxyellow cake mix with pudding
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1 can(16 ounces) crushed pineapple, undrained
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1 can(16 ounces) sweetened condened milk
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1(16 ounces) whipped topping
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1 can(15 1/2 ounces) cream of coconut
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1 pkg(12 ounces) coconut
How To Make coconut cream cake
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1Bake cake according to directions for sheet cake.
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2When cake is done, poke holes into cake with a knife. Mix condensed milk with cream of coconut. Spread mixture over hot cake.
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3Spoon crushed pineapple with juice over cake. Spread whipped topping on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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