Shortcut Coconut Cream Cake
Jan 13, 2014 18:07:03 GMT -5
Post by PrisonerOfHope on Jan 13, 2014 18:07:03 GMT -5
Shortcut Coconut Cream Cake
Ingredients
1 box of white or French vanilla cake mix (prepared according to the package)
1 (8-ounces) tub of Cool Whip (NOTE: This is what the original recipe called for, but I try to avoid anything with HFCS so use real whipped cream - which is easy to make and also tastes much, much better!)
1 can (15-ounces) cream of coconut (found in Asian or mixed drink isle of grocery store)
1 can (14-ounces) sweetened condensed milk
Instructions
Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked place on a cooling rack.
Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. Pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.
Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.
Note ~ when opening the cream of coconut, don't be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.
Ingredients
1 box of white or French vanilla cake mix (prepared according to the package)
1 (8-ounces) tub of Cool Whip (NOTE: This is what the original recipe called for, but I try to avoid anything with HFCS so use real whipped cream - which is easy to make and also tastes much, much better!)
1 can (15-ounces) cream of coconut (found in Asian or mixed drink isle of grocery store)
1 can (14-ounces) sweetened condensed milk
Instructions
Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked place on a cooling rack.
Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. Pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.
Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.
Note ~ when opening the cream of coconut, don't be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.
