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Easy Coconut Cream Cake Recipe

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This recipe for Easy Coconut Cream Cake, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Bricco
Added: Friday, January 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
<1 (18¼ or 18½-ounce) package white or yellow cake mix
<1 (14-ounce) can Eagle® Brand sweetened Condensed Milk
(NOT evaporated milk)
<1 (15-ounce) can Coco Lopez® Cream of Coconut
<1 (3½-ounce) can (I prefer to use a whole bag of the frozen) flaked coconut (1 1/3 cups) - reserving a bit to sprinkle over completed cake

<1 cup chopped pecans (opt)

Directions:
Directions:
Prepare cake mix as package directs: bake in 13x9-inch baking pan as directed. With a table knife or skewer, poke holes about l inch apart in cake almost to bottom. Top with remaining ingredients in order listed. Cool. Cut into squares. Store covered in refrigerator.

Personal Notes:
Personal Notes:
To me the main key to this delicious and deliciously easy cake is the use of the frozen flaked coconut. While I love fresh coconut, I do like the dried, bagged coconut in the baking section at all. The frozen, bagged coconut from the frozen foods section is almost as good as eating fresh.

 

 

 

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