creamy coconut cake
(1 rating)
No Image
I usually make this cake about 3 days before I want to serve it. It tastes good one the first day, but the longer it sits the better it tastes. I usually purchase the cream of coconut milk at my local walmart and it is in the aisle with the margarita and pina colada drink mixes. Hope this helps.
►
(1 rating)
Ingredients For creamy coconut cake
-
1 boxyellow cake mix (prepare as directed on box)
-
1 cancream of coconut milk
-
1 cansweetened condensed milk
-
12-16 oz. cool whip
-
sweetened coconut flakes (for sprinkling on top of cake)
How To Make creamy coconut cake
-
1Prepare and bake cake as directed on box for 13x9 pan.
-
2While cake is baking, mix together the can of sweetened condensed milk and the can of cream of coconut milk.
-
3When cake comes out of oven, poke holes all over cake with the handle of a wooden spoon. Slowly pour the milk mixture over the warm cake. Allow cake to cool completely.
-
4Cover the cake with the cool whip and sprinkle the coconut flakes over the top.
-
5Cover with foil (or lid if your pan has one) and place in refrigerator until you plan to serve.
- 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!
ADVERTISEMENT
ADVERTISEMENT