Coconut Cream Cake
By kasey
0 Picture
Ingredients
- 1 box yellow cake mix
- 1 can(s) coconut milk or cream
- 1 can(s) sweetened condensed milk
- 8 oz cool whip
- 1 small package sweetened flaked coconut
Details
Servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish
Step 2
While baking the cake, mix one can of coconut cream or milk with a can of sweetened condensed milk.
Step 3
When the cake is done and while it's still hot take a skewer or a chopstick and poke holes evenly all the way thru the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way)
Step 4
Pour the coconut milk/condensed milk over the cake evenly till it's all used. It will pool along the cake but that's ok. Let the cake cool in the pan or dish then put in the refrigerator.
Step 5
When the cake is cold, spread the cool whip over the cake then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time the consistency is like a coconut cream pie! The taste is sooo very good and creamy. ENJOY!
Review this recipe