creamy coconut cake

Name: Creamy Coconut Cake
Ingredients: 1 box(es) yellow cake mix (prepare as directed on box); 1 can(s) cream of coconut milk; 1 can(s) sweetened condensed milk; - 12-16 oz. cool whip; - sweetened coconut flakes (for sprinkling on top of cake)

(1 RATING)

148 Pinches

Suann Lawler

ponca city, OK

Updated on Apr 21, 2010

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.

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Ingredients

1 box yellow cake mix (prepare as directed on box)
1 can cream of coconut milk
1 can sweetened condensed milk
- 12-16 oz. cool whip
- sweetened coconut flakes (for sprinkling on top of cake)

How To Make creamy coconut cake

Step 1

Prepare and bake cake as directed on box for 13x9 pan.

Step 2

While cake is baking, mix together the can of sweetened condensed milk and the can of cream of coconut milk.
Step 3

When 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.
Step 4

Cover the cake with the cool whip and sprinkle the coconut flakes over the top.
Step 5

Cover with foil (or lid if your pan has one) and place in refrigerator until you plan to serve.
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