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Cool and Creamy Coconut Cake Recipe

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This recipe for Cool and Creamy Coconut Cake is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 tub (8 oz.) frozen whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut
Directions:
Directions:
Heat oven to 350º. Grease 13x9x2 in baking pan.
Prepare cake mix as directed. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.
Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool completely.
Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares.
20 servings
Number Of Servings:
Number Of Servings:
20 servings
Personal Notes:
Personal Notes:
This cake is best prepared a day or two ahead so all the liquid gets absorbed.
Nell said to cook about 33 minutes and cool completely before icing.

 

 

 

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