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Coconut Cake Recipe

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This recipe for Coconut Cake is from Mueller/Bilberry Family & Friends 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 box Duncan Hines Deluxe Cake Mix
1 can Eagle Brand Condensed Milk
1 can Coconut Cream
1 tsp. Vanilla
1 large can Angel Flake Coconut
1 large container Cool Whip
Directions:
Directions:
Bake cake as directed on box in 9 x 13" pan. When cake is done, take an inverted spoon and punch holes all over the cake all the way to the bottom. Cake will look demolished. Drizzle Eagle Brand milk over it and then drizzle the condensed coconut cream mixed with vanilla over it. Put cake aside and let cool. Before entirely cool, ice with a portion of the Cool Whip. This will melt. Wait 20 minutes and put on rest of Cool Whip. Sprinkle coconut on top. Refrigerate.

 

 

 

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