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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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A yummy and easy coconut cake that only gets better after time in the fridge! Ingredients:
white cake mix |
eggs, oil and water per cake mix box directions |
one can sweetened condensed milk |
one can cream of coconut |
one container frozen whipped topping, thawed |
12 oz shredded coconut |
Directions:
1. Bake the white cake in a 9X13 pan according to the directions on the package.
2. While cake is baking, mix sweetened, condensed milk and cream of coconut.
3. When cake is done and removed from oven, immediately poke holes in the cake (all over!) with a fork or a skewer.
4. Pour the sweetened, condensed milk - cream of coconut mixture over cake.
5. Let cake cool; the creamy liquid will soak in.
6. Frost cake with whipped topping.
7. Sprinkle shredded coconut all over the whipped topping, pressing down a bit to adhere the coconut.
8. Put this in the fridge! It's better the more time it spends there.
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