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Cool & Creamy Coconut Cake Recipe

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This recipe for Cool & Creamy Coconut Cake is from Destinations May Vary, 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:  
This cake is best prepared a day in advance so the liquid is absorbed.

1 box (18.25 oz) yellow or white cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) cream of coconut (often found in liquor area!)
1 tub (8oz) Cool Whip
2 1/2 to 3 cups flaked, sweetened coconut
Directions:
Directions:
1. Heat oven to 350 F. Grease a 13x9 baking pan.

2. Prepare cake mix as directed. Pour into pan and bake as directed. Remove
from oven. Using a fork or skewer poke holes in entire cake.

3. Mix condensed milk and cream of coconut. Slowly pour over warm cake. Cool
cake completely.

4. Frost with Cool Whip. Sprinkle coconut over top. Refrigerate until
serving.

 

 

 

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