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"The belly rules the mind."--Spanish Proverb

Easy Coconut Cream Cake Recipe

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This recipe for Easy Coconut Cream Cake is from Yulee United Methodist Church Cookbook 2017, 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 package yellow cake mix
1 (14 oz.) can eagle brand sweetened condensed milk (not evaporated milk)
1 (15 oz.) can Coco Lopez Cream of coconut
1 (3 1\2 oz) can flaked coconut or 1 1\2 c. Flaked coconut from bag
1 small container Cool Whip
Directions:
Directions:
Prepare cake according to package directions, bake in a 9 x 13 in pan as directed. Remove from oven and with a fork poke holes in cake about an inch apart and almost to the bottom. Do this all over the cake. Pour condensed milk over cake while still hot then shake the Cream of coconut and pour over the cake. Let sit for 5 minutes while the liquid is absorbed by the cake. Cool. Before serving spread the Cool Whip over the cake and sprinkle with coconut flakes. Cut and enjoy.

 

 

 

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