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Judy's Coconut Cake Recipe

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This recipe for Judy's Coconut Cake is from The GRAVES 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 butter recipe yellow cake mix
1 (15 oz) can sweetened cream of coconut (such as Coco Lopez)
1 (14 oz.) bag shredded coconut
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) carton whipped topping
Directions:
Directions:
Preheat oven to temperature specified on cake-mix package. Prepare cake batter, following instructions on cake-mix package. Pour into a
13 x 9 x 2" baking pan. Bake cake about 30 to 40 minutes. Remove cake from oven when it tests done; leave cake in pan. While cake is still hot, use a handle of a wooden spoon to poke holes 3 inches apart in the cake. Mix cream of coconut and milk; pour over hot cake. Refrigerate overnight. The next day, spread whipped topping on chilled cake. Sprinkle coconut over topping and serve.

 

 

 

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