Gourmet Coconut Cake

Ingredients

1 box white or yellow cake mix
1 can creme of coconut (about 1 c.)
1 (12 oz.) pkg. frozen coconut, thawed
Lg. container Cool Whip

Preparation

1
Mix cake according to directions. Bake in 9 x 13 inch baking dish as directed on cake mix box. As soon as cake is baked, punch holes in cake. Mix together the condensed milk and creme of coconut; pour over the hot cake slowly. Cool completely. Cover the cake with Cool Whip. Sprinkle coconut on top. Refrigerate. Cake should set overnight. Good to bake ahead and freeze.
2
(Allentown-Trinity)

Tools

 



Yield:

6.0 servings

Added:

Sunday, February 21, 2010 - 2:21am

Creator:

Anonymous

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