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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This cake is so good! a friend gave me the recipe. i only cook it once or twice a year because the coconut milk is bad for you. Ingredients:
18 ounces white cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (15 ounce) can cream of coconut (coco lopez) |
1 (8 ounce) container cool whip |
1 (6 ounce) can flaked coconut |
Directions:
1. Bake cake in a 13x9 pan according to box instructions.
2. let cake cool slightly.
3. take a wooden mixing spoon and put holes in the cake.
4. shake the can of cream of coconut milk well (for 5 minutes).
5. slowly pour coconut milk on the cake filling the holes.
6. when cake is cool to the touch, frost with cool whip.
7. sprinkle with flaked coconut.
8. refridgerate.
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