Coconut Cream Cake

Coconut Cream Cake

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Jeannie Price

By
@Jeannie_Price

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Coconut Cream Cake

Step-by-Step

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

Printable Recipe Card

About Coconut Cream Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #easter



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