Post by Kathy on Aug 29, 2016 22:56:35 GMT
Coconut Cream Cake
What to do with a can of sweetened condensed milk and cream of coconut with only 2 tablespoons used out of each? Coconut Cream Cake! My first time making this cake and it was delicious! A little on the rich side for me but I'm usually not a sweet fan! Very seldom that I eat or make sweet desserts! My family didn't think it was rich at all so it was just me! If you are a fan of coconut, you will love this dessert! Will I make this again? You bet! Very easy and doesn't take much work! I'll be making this for our next family get-together! Cake was so moist and creamy! Melt in your mouth good!
Recipe from Mommy's Kitchen www.mommyskitchen.net/2010/03/shortcut-coconut-cream-cake-for-my.html
1 white cake mix, prepared according to package directions
1 cup sweetened coconut flakes
1 (15 ounce) can cream of coconut, not coconut milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub cool whip
3/4 cup chopped pecans (optional) or toasted coconut
Prepare and bake the cake as directed on the box using a 9x13 baking pan.
Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk mixture on top. Let it all soak in.
Cool completely and frost with cool whip. Sprinkle nuts or toasted coconut all over the top.
Refrigerate 2 hours or overnight before serving.
