Coconut Cream Cake

Name: Coconut Cream Cake
Yield: 0
Cuisine: American
Ingredients: 1 box yellow cake mix with pudding; 1 can(s) (16 ounces) crushed pineapple, undrained; 1 can(s) (16 ounces) sweetened condened milk; 1 (16 ounces) whipped topping; 1 can(s) (15 1/2 ounces) cream of coconut; 1 pkg (12 ounces) coconut

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By Jeannie Price
@Jeannie_Price

This cake is best when made the day before and kept refrigerated.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Method:

Bake

Ingredients

1 box

yellow cake mix with pudding
1 can(s)

(16 ounces) crushed pineapple, undrained
1 can(s)

(16 ounces) sweetened condened milk
1

(16 ounces) whipped topping
1 can(s)

(15 1/2 ounces) cream of coconut
1 pkg

(12 ounces) coconut
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How to Make Coconut Cream Cake

Step-by-Step

Bake cake according to directions for sheet cake.
When cake is done, poke holes into cake with a knife. Mix condensed milk with cream of coconut. Spread mixture over hot cake.
Spoon crushed pineapple with juice over cake. Spread whipped topping on top.

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About Coconut Cream Cake

Course/Dish: Cakes

Main Ingredient: Sugar

Regional Style: American

Other Tag: Quick & Easy

Hashtag: #easter

Italian Coconut Cream Cake Recipe

Tropical Pineapple Coconut Rum Cake

Chocolate Coconut Bundt Cake

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