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Cool and Creamy Coconut Cake Recipe

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This recipe for Cool and Creamy Coconut Cake is from Sparks Family Cookbook, 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(14-oz) can sweetened condensed milk
1 (15-oz) can cream of coconut
1 (8-oz) container of frozen whipped topping-thawed
2 1/2 to 3 cups flaked sweetened coconut
Directions:
Directions:
Prepare cake as directed on package and bake in a 9 x 13 pan at 350º for time as indicated on package.Remove cake from over and using a fork or skewer poke holes in entire cake.
Mix together condensed milk and cream of coconut and pour over warm cake.
Cool cake completely.Frost with whipped topping and sprinkle top with coconut.Cover and refrigerate until ready to serve.
This cake is best prepared a day or two before serving.Cut in squares to serve.

 

 

 

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