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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Coconut Creamy Cake Recipe

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This recipe for Coconut Creamy Cake is from Salem United Methodist Church 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 (16.25 oz) yellow cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8oz) whipped topping
2 1/2 cups flaked, sweetened coconut
Directions:
Directions:
1. Heat oven to 350ºF. Grease a 13" X 9" baking pan.
2. Prepare cake mix as package directs, pour batter into pan, bake as box directs. Remove from oven, using a fork, poke holes in the entire cake.
3. mix condensed milk and cream of coconut. Slowly pour over warm cake. Cool cake completely
4. Frost with whipped topping, sprinkle with coconut. Cut into squares and serve.
Personal Notes:
Personal Notes:
I mix the condensed milk and cream of coconut with some of the flaked coconut and put over the cake while warm. When cooled I put the flaked coconut over the cream.

 

 

 

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