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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Coconut Cake Recipe

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This recipe for Creamy Coconut Cake is from Majia's Favorite Recipes, 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 white cake mix
14 ounce can Coco Lopez cream of coconut
2 teaspoons coconut extract
3 tablespoons King Arthur cake enhancer (optional)
16 ounces whipping cream
1 and 1/2 cup powdered sugar
1 teaspoon vanilla
1/2 pack unflavored gelatin dissolved in 1/4 cup water
10 ounces flaked coconut
Directions:
Directions:
Prepare cake according to package directions, adding 1 teaspoon coconut extract and cake enhancer.
Bake cake in 13x9 inch pan as directed and cool.
Poke holes in cake and pour over cream of coconut.
Dissolve gelatin in water and set aside.
Prepare whipped topping using whipping cream, powdered sugar, 1 teaspoon coconut extract and vanilla.
Fold in 2-3 tablespoons of gelatin mixture to whipped topping.
Spread cake with whipped topping.
Sprinkle top with flaked coconut.
Refrigerate.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
An easy coconut cake that is light and delicious!

 

 

 

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