INGREDIENTS
- 1 box white cake mix
- 1 (15 oz.) can cream of coconut
- 1 can angel flake coconut (can be frozen)
- 1 can sweetened condensed milk
- 1 (9 oz.) container whipped topping
Mix cake mix according to package directions; bake in a 9 x 13 inch pan at 350 degrees for 30-40 minutes. Punch holes with toothpick all over surface of warm cake. Mix cream of coconut and condensed milk together. Spoon over cake. Sprinkle with coconut. Spread whipped topping over cake (or reverse and top first with whipped topping, then coconut). Keep refrigerated. The coconut cake recipe is ready to serve....enjoy the cake !
moist-and-creamy-coconut-cake
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