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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cream of Coconut Cake Recipe

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This recipe for Cream of Coconut Cake is from BPI Family & Friends 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 Yellow butter cake mix
1 14 oz Cream of Coconut
1 14 oz can Eagle Brand sweetened condensed milk
8 oz Cool Whip
1 package frozen coconut (thawed)
Directions:
Directions:
Bake yellow butter cake mix according to directions in a 13x9x2 pan.

While the cake is hot, pierce several times with a fork.

Combine can of cream of coconut and Eagle Brand milk and pour over cake.

Cover and refrigerate.

When the cake is cool, spread with 8 oz of Cool Whip and thawed coconut.

Store in Refridgerator.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Varies

 

 

 

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