Recipes Coconut Cream Cake

 

Recipes Coconut Cream Cake

Recipes Coconut Cream Cake

  1. 1 package Butter cake mix, baked according to package directions in the 13×9 pan
  2. 1 can 15 oz cream of coconut, We use Lopez
  3. 1 can Sweetened condensed milk, 14oz
  4. 1 Container non dairy whipped topping
  5. 1 Sweetened/toasted coconut, optionally available

Recipes Coconut Cream Cake

  1. Bake cake according in order to package instructions.

  2. In another bowl beat together cream of coconut in addition to sweetened condensed milk.

  3. While cake is usually still hot, poke holes just about all over it with a skewer or whatever you have. Slowly and gradually pour coconut mixture all more than the top of the dessert so it seeps into the particular holes. Refrigerate til cold, regarding 2 hours. Spread whipped leading on top. You could mix top with sweetened/toasted coconut.