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Coconut Cream Cake Recipe

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

Contributor:  
Contributor:  
Kathy Gereski
Added: Monday, July 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package white cake mix
3/4 c. flaked sweetened coconut
1 (14-oz.) can fat-free sweetened condensed milk
1 tsp. coconut extract
1 8 oz. tub reduced-fat whipped topping, thawed

Directions:
Directions:
Preheat oven to 350. Prepare cake mix according to package directions omitting oil and adding 6 tablespoons coconut. Pour batter into a 13 x 9 inch baking pan, greased with cooking spray. Bake for 28 minutes or until a wooden spoon comes out clean. Cool for 10 minutes on rack. Punch holes on top of cake with wooden toothpick. Combine sweetened condensed milk and coconut extract, stir well. Pour 1/2 of sweetened condensed milk mixture over warm cake, spread lightly with spatula gently working into holes. Let stand 2 to 3 minutes. Punch additional holes in top of cake. Pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake and sprinkle with remaining 6 tablespoons coconut. Cover and chill at least 4 hours.

 

 

 

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