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Easy Coconut Cream Cake Recipe

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This recipe for Easy Coconut Cream Cake is from Friends & Family Favorites Cookbook Project, 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 (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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