My husband and father-in-law love coconut cake and I decided to make one for Christmas Eve for a little something different this year. Boy-o-boy did it turn out better than I had imagined and was it sure easy! This cake was a hit even with those who don’t like coconut cake.
Ingredients
1-16 oz. Package of White Cake Mix
1-14 oz can of Sweetened Condensed Milk
1-14 oz can of Cream of Coconut (make sure you get this and not coconut milk)
1-16 oz. container of Cool Whip topping thawed
1-10oz bag of flaked coconut
1 Straw
Instructions
1. Prepare cake according to the package directions. I used two 9 inch pans in order to have a 2-layered cake. Cool completely.
2. In a small bowl, combine the cream of coconut and condensed milk. Mix together.
3. Place one layer of the cake on a cake stand and poke holes with straw. Drizzle the milk mix over the top to allow it to fill in the holes.
4. Poke holes in the second layer of cake and place on top of the first layer. Drizzle the mix over the top again and allow it to fill in the holes.
5. Spread thawed cool whip all over the cake
 |
| Cream of Coconut & Condensed Milk mixed together |
 |
| Cake with holes punctured all over it |
 |
| Drizzle the milk misture over the cake and allow for it to seep into the holes |
6. Sprinkle coconut flakes on top of the cake
I found the original recipe on AllRecipes.com but changed the presentation of the cake just a bit.
Enjoy!
 |
| Beautiful, creamy coconut cake. |
Enjoy!
